Night after night your restaurant is super-busy and your kitchen is working very hard to get delicious dishes out to hungry guests, but you’re not even making a profit because of insanely high food costs and a shockingly high labor percentage. Sound familiar?
Avero understands how easy it is to fall into “survival mode”, just trying to make it through shifts and not having time to think about the metrics that point to the overall health of your business. Luckily there are restaurant software costing software solutions that help you stay engaged and informed on the position of your business, allowing you to make proactive decisions and achieve greater control.
- Labor can be your best friend or your worst enemy. Make it your best friend. Until robots become a bit more mainstream, restaurants need awesome employees to run the daily business functions. By tracking the relationship of your gross sales trended over time and the amount you spend on labor to produce those sales, you can determine scheduling changes and overarching staffing issues that need to be brought to the forefront. Find out how Labor metrics displays this data visually so you can make vital decisions quickly.
- When the temperature drops outside, so do your dining room guests. Prepare for the drop. On a seasonal basis, you should modify food preparation to meet new needs and reduce excessive waste. Programs such as Avero’s Prep Calculator automatically track historical trends and cover/check forecasts to determine how much you need to prep, cut out the excessive waste and over-ordering, and make sure you’re hanging on to more of your food budget by making preparation planning part of your daily routine. Our restaurant costing metrics allow you to see cost information from your POS alongside your sales – this information is key to seeing changes that need to be made in menu prices and true profit made from items sold in your restaurant.
As we head into cooler weather and slower business, take a moment to really assess where your restaurant could grow in the coming year: What aspects of your business would you like to have more control over? Start by gaining some footing in labor and food costs. Know where you stand and take action to fix issues today.
