Stock & Cost Control Systems“Attitude is a little thing that makes a big diffeence!”
Restaurant Theft is a Fact! According to a survey in Restaurant Business magazine, approximately 5-8% of Gross Sales are lost due to some form of theft. If you are a restaurant doing $75k per month, this equates to $45k-72k a year in theft, or approximately $125 - $200 per day. This figure may be high for some, but trust me, it is probably low for others.
Effective stock control can also dramatically reduce your cost of goods , keep control of wastage, and reduce your stock levels (thus money on the shelf). But keeping control of your stock is often seen as time consuming and not deemed as important enough to warrant attention – that’s a costly point of view!. Do you know what your gross profit margin is? Or your food cost percent? Who is going home with your goods each day? (your customers or your staff). Cuisine Scene can implement some tried and proven in-house stock and cost control systems. We will set up your stocktaking, ordering, receiving, storage, preparation, wastage, and presentation procedures. Then it is simply a matter of matching your regular stock takes with our monthly independent stocktake, to ensure all items are accounted for and profitability assured. A management report will be provided that will include the following information:
• A breakdown of your cost structure and menu item yields
• Comparison with industry percentages
• Advice on whether your menu item cost price is competitive
• Use of standard recipe cards
• Suggestions of areas where staff training is needed
All this can be done separately or inconjunction with your POS system.
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