Specializing in Restaurant Start Ups, Restaurant Turnaround, and Profit Improvement

 

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     Ron's Tip Jar/Insights - Published by Ron Santibanez   

August 29, 2013

 


In This Issue:

Cost Controls Are Not Just For Detecting Dishonesty

Restaurant Start Up - Cleaning and Safety Problems

Quick Tip


Cost Controls Are Not Just For Detecting Dishonesty

The prevention and detection of fraud and theft are just ancillary benefits of a cost-control program, a premise that is not always clear to independent operators. Many independent operators feel that their physical presence and the hiring of family members eliminates the need for cost controls. Once they progress beyond the singular idea that cost controls are to keep people from stealing and understood that the primary purpose was to provide feedback on day-to-day operations and decisions, they appreciated the real purpose and value.

Why don't all restaurant operators have cost-control programs? The answer is that they are not aware of the waste that is taking place around them. It is not very complicated, as it is all basic management. You have to be able to identify value, and you have to know your costs and detect where they are excessive. Cost control encompasses all areas....from the back door to the front door; from purchasing to paying your bills; from recording each transaction to depositing the sales and receipts in the bank. Cost control is also more than just computing percentages and ratios; it involves making decisions after the information has been compiled and interpreted.

Cost control is used to monitor the efficiency of individuals and departments; to inform management of what expenses are being incurred and what incomes are being received; and whether they are within standards or budgets. In essence, cost controls are for knowing where the business is headed, not for discovering where it has been. That enforces the preventative and proactive purposes of cost controls.

 


Thought For The Day

"What helps people helps business"

~ Leo Burnett


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Restaurant Start Up - Cleaning and Safety Problems

The constant traffic of staff and customers will reveal safety issues such as wet or slick floors, unsafe floor transitions that might cause one to trip, or blind corners and doorways that could cause a collision. You'll need to address all safely concerns promptly. Day-to-day activities also reveals shortcomings in your cleaning and maintenance procedures.


Quick Tip 

The perception of value is a function of three elements: (1) Quality; (2) Quantity; and (3) Price. Value to the customer is enhanced by an increase in the quality of the food or beverage; the product presentation; the service; ambiance and decor; the size of the portions; and the price. Value perceptions are relative. A higher-priced meal can constitute a value just as much as a lower-priced meal, depending on whether it is an eat-in or dine-out occasion.


 

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 We encourage you to contact us if there are specific subjects you would like to see addressed in "Ron's Tip Jar/Insights".

"Ron's Tip Jar/Insights" is a newsletter discussing issues that affect your restaurants profitability delivered by Ron Santibanez. You may also view past issues of "Ron's Tip Jar/Insights" by clicking here.

Contact us at RonSantibanez@gmail.com


For information regarding our start-up and profit improvement services, call us at 866-903-5875. You may also reach me by email at RonSantibanez@gmail.com

 


 

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