Indeed it’s tough out there. And now that school is back, students have homework, parents have responsibilities, the days are noticeably shorter and families become more home bound than they were just a week ago, it is going to get tougher.
Tougher to pay vendors. Tougher to pay rent. Tougher to pay the utility bills. Tougher to make payroll. And, tougher to fill seats.
On top of all of this we are in the midst of an election year- the debates, the candidate parties, and the thought that the economy could get worse are all in competition with you.
Yet, there is light at the end of the tunnel.
Most pundits are predicting that the economy will get better after the election. Gas prices are already dropping so we are not so upset with the Republicans. And, as the economy in
In the meantime, the bills are mounting and the lack of customers and revenue is really what separates the professionals from those only “playing restaurant.” If you have not trimmed the fat, tightened your belt, battened down the hatches, and made every penny count, don’t worry. Those clich?s seldom work for any amount of time. What we really need to do is to analyze where the revenue is coming from on the plus side and where we can stop the bleeding on the negative side.
Here are ten areas that may help you trim costs, increase profits:
1). Portion sizes. Are you serving the right amount of food? Pay attention to the trash can next to the dishwasher. Is a lot of food being wasted? Check your portion sizes. You will be able to trim here. Guaranteed.
2). Linen. One of the luxuries of life is to always have fresh linen. Yet, a pile of towels, napkins or aprons quickly becomes an invitation to use more. Store linens – including chef coats – in a locked office. Allocate a supply at night. No more.
3). Ice is cheaper than Coca Cola. Fill up your glasses with ice before you pour any liquid in them you will cut down on beverage portions, automatically.
4). Wine. Wine is a thief. In the past week I have noticed more restaurants using a “pour glass” on the back of the bar. This glass signifies with a marking of some sort – a line or a glass filled with water – the exact wine pour. Another trick is to purchase logoed glasses with the top of the logo being the pour line.
5). Utilities are also a great way to squander money. Lights out, air down, hood off, check the cooler temp.
6). Dining room staff. Do you have too many people running around on a Tuesday night? Of course you do. Cut staff early if you need to. Do not over schedule. It is smarter to be a little short of staff than it is to be over staffed in these tough economic times.
7). Kitchen staff. It may be a tough task, but the chef may have to start cooking again. Don’t think that a chef who doesn’t cook needs to be coddled. Get that person behind the line.
8). Check and approve payroll and schedules. Make sure that your scheduling and payroll coincide.
9). Printing and advertising. Make sure that your advertising is working. In today’s world it is easy to over spend for advertising. However, with the Internet’s ability to get your message out advertising doesn’t need to cost a fortune. Use it. It works.
10). Put management to work. Spend a night at the door. Get the manager to work the floor. Make sure that everyone realizes that tough times are the perfect time to rise to the occasion. Do not be afraid to let the staff know that you are keeping an eye on profit and loss and that they also need to be aware that conservation leads to larger profits.