A Cost Control Culture
A cost control program is a journey, not a destination. In fact, describing it as a program does not properly put it into perspective because the term implies something that is only temporary. But the truth is, cost control are not temporary or a response to hard time.
If an operation practices cost control in all of its activities, the cost of operation will be lower than that of the competition. Profits will be above average even if the operation charges the same prices as the restaurant down the street. In fact, it could even charge lower prices than the competition and still make as much or more profit.
Share you cost control goals with your employees. It is imperative that you employees place a premium on absolutely, positively getting the greatest value for the least cost in every aspect of the operation.
Thought For The Day
"Sometimes it is better to do less and do it with commitment than to rush to complete a project"
~ S. Truett Cathy
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Never insist that your employees do everything exactly the way you would. All you really need is consistency of the results. If they can get the same or better results doing it their way, why waste energy on the manner in which that has to happen?
Menu variety isnít just a simple numbers game. Offering 10 choices of entrees or salads does not itself equate to variety if five of the choices donít appeal to your customers. That situation will result in waste from unsold ingredients.
Listing too many items on the menu may be contributing to your inability to forecast accurately. And having to carry dozens of items in inventory that is not turning over quickly will result in higher food costs.
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