If you’re a restaurateur or manager who’s in charge of the restaurant bookkeeping, you’re likely juggling many responsibilities at once. And while you’re adept at managing the books, you’re by no means a CPA. It’s only natural to worry about making errors, but simply knowing common mistakes in restaurant bookkeeping can actually help prevent you from making them!
Do you realize how important the restaurant inventory process is in helping your business minimize waste and increase profit margins? Done regularly and with deliberation, your inventory process can be a big help.
When you own multiple units of a restaurant or manage a chain, it can be challenging to stay on top of food cost. Your menus may differ from location to location, making each menu item different in price and impacting profit margins.
While you don’t want to cut corners in your restaurant’s operations to the point of having a negative impact on the customer experience, there are ways you can make more money without doing so. You can improve your restaurant’s profits by adjusting your menu occasionally, focusing on menu items that are popular and drive revenue. Here’s how.
There’s a careful balance in the restaurant industry: keep your menu the same all of the time, and you risk boring patrons. On the other hand, if you change it too frequently, you’ll give them whiplash, and they’ll go elsewhere with their business.
Developing unique recipes is a fantastic way to make your restaurant stand out from the competition. Having dishes that customers can’t find anywhere else will keep them coming back again and again. But the key to creating a recipe is developing one that is not only irresistible to the palate but also profit-generating for your restaurant. How can you do that? By learning how to do recipe costing.
It's not your mother's cash register anymore. POS systems have revolutionized how restaurants operate. While they can't wash dishes and shine silverware, they can do just about everything else. He's a look at how to use a POS system in a restaurant.