If you buy the notion of working smarter vs. harder, the 80/20 principle is certainly a great starting point. When a restaurateur searches for the 20% of his operation producing the 80% impact, I’d like to suggest a simple method. The 4 V’s stand for volume, variance, volatility and value. It is important to focus… Read More »
Inventory management is time consuming and takes our focus away from building sales and providing a great customer experience. The Pareto Principal states that 80% of the effects come from 20% of the causes. In other words: 20% of your stock items make up %80 of your stock value. By focusing on the high value… Read More »
No one likes doing stocktakes. However, an accurate stock count is essential to producing meaningful management information. Here are some tips on doing an accurate stocktake: Have a hard copy of your stock list – A list grouping stock items by Category, then listing Stock Items in alphabetical order makes it relatively easy to look-up… Read More »
1. Did you get what you paid for? The first and most obvious tip is to check that you get everything you paid for. Often this is as simple as doing a quick count and checking items off against the delivery note or invoice. While this seems obvious, take a look at your practices and… Read More »
In 1955 a study on the impact of lighting levels on productivity found that workers became more productive, no matter what changes were made. The mere fact that the employees were being monitored was shown to impact behaviour. I’m not suggesting we turn our kitchens discos by fluctuating the lighting levels. However, focusing on an… Read More »
Ultimately there are only two ways to make a food business more profitable: you can increase sales or reduce cost. In a depressed economic environment increasing sales is challenging. The followng tips are proven methods of reducing food cost: 1. Measure It “You can’t control what you don’t measure”. Regular stock takes provide a basis… Read More »