The manager was confused. Things were not all right in the third month. It was unconcealed that the restaurant was busy as it had been for months. Accounting for customers has occurred but strangely, sales and planned profits did not reflect business growth. Now you've missed the lost bonus that would bring you higher profits. – How can this be? thought. – What's going on in the world? Against this reality where does it begin to solve this mystery?
Checking and preventing losses is a unique challenge in Quick Service Restaurant (QSR) or Fast Food. Losses come from many sources, including neglected policies and procedures, bad skills, unsafe work and circumstances, unmanageable supervision and theft. The fastest food restaurant in P & L is the Food Cost. Addressing the leakage of profits in this key component of a restaurant business and requires a comprehensive approach in education, training and discipline.
Starting with answering this question
The main food item (s) that affects the negative impact of foods
- : The fact that you know which factors influence your food costs best, response and the first step in addressing shortages. If you do not know which elements affect your food costs, we'll give you some ideas and resources that will help you.
One of the most disregarded and potentially the biggest drop in profitability is the incorrect ordering, storage, stockpiling, preparation, cooking and sales of food. If they were uncontrolled, they could all be responsible for a serious reduction in profits. If more than one of these areas is not checked, the resulting losses may be devastating for the health of the business. The comprehensive loss control program can arrange everything and solve issues that endanger people and profit.
Restaurant loss prevention programs put great emphasis on regulating issues that negatively affect food costs. In these key areas, routine design and development improves restaurant profit margins. The restaurant loss control professionals are G.A.M.E. Problem solving model to identify and solve areas that lose profit
G. Collect facts to identify the problem
Review the QCR report that breaks down the cost components of food, identifies areas of opportunity and ensures the actual and the target. Other valuable sources include purchase orders, crude product costs, product returns, fund performance reports, raw and finished waste reports, stock numbers, exceptional reports, cash checks, employee income, inventory reporting and deviation reports, and food transfer records . Determine whether there are plastic containers for collecting raw and finished waste to be counted and documented. If the waste is thrown away immediately, the counting will not be accurate if at all. Determine which of the most important 3 to 5 items is the farthest from the targeted goals and has the greatest impact on profitability.
If there is no regular check on cash, security, food safety, and food management that can identify high food cost issues, consult a restaurant loss prevention specialist to plan and implement them on a comprehensive loss control program  . Analyze to Determine why it can be done
Review reports and current operating procedures for exceptions and policies, procedures, and expectations. Define the main causes of the problem in the analysis. Leadership, training, complacency, theft or combination. Make sure your food purchase orders are appropriate for the amount of sales you plan. Over-ordering may result in too many inventories that can not be used before the expiration date and waste is lost. Failing customers, loss of sales and customer confidence
Checking inventory control and inventory counting will ensure the "First In, First Out" with precision and proper rotation of the stock. Determine whether the shift managers are doing the right things, right. Observe to follow the procedure of rear door control, cash performance, and discipline, and ensure that every waste and employee meal is properly documented for each shift. Check for any exceptions or indications that cashiers manipulate transactions and steal cash with excessive rings, rebates, price reductions, vacancies and sales. Reference checkout is an average check for differences in the eating average. The pattern may indicate a theft. Manipulating transactions does not necessarily reflect cash consumption but has a negative effect on food costs.
If you have a security camera system, look at late-night operations, especially closers, when they exit the building. Check out the best practices in the security and security protocols industry. Make sure they leave the bags. Late night staff know they bring extra food home after they are closed and this is not documented with sales or employee meals. Find late-night food exchanges with your neighboring competitors. This is a very real opportunity that is often ignored. Make a Plan
This list compiles a list that can negatively affect your meal costs. Your plan to deal with them needs to be comprehensive. From the findings, the definition of priorities and the most appropriate solution. Retraining and education may be required to comply with unknown, misunderstood or deliberately violated policies and procedures. The crew needs additional tools and resources to make their performance more efficient. Get full staff to improve the issue of food costs by clearly communicating with them about food cost goals and inviting them to enter the necessary tools and resources they need. Assign responsibility and accountability to action-oriented tasks and routinely track them. Communicate your leadership expectations from your management pile.
E. Complete the Plan
Problems have been identified, mapped out, and informed about the expectations. Now it's time. If necessary, keep up the task and track the task execution and correct corrections and corrections if necessary. Ensure that loose controls are vigorously enforced and policy violations are geared to progressive discipline
Communicate with your entire staff to expose these things to food, cooking, food up, served and documented as waste when thrown away. If the product is not cooked, it must be documented as raw waste. If the battery has been cooked and discarded, it must be documented as a complete waste. Update the QCR reports daily to fix it. As they will be empowered to become part of the solution, they will be able to acquire ownership in the performance they like. Rewarding and Recognizing Full Personnel as Goals and Goals. Make a reward for well-trained staff that will implement the comprehensive loss prevention approach to food-related issues that make the restaurant more profitable. Point to the question "What's going on in the world?" You will know exactly.
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