How to Protect Your Margins in a Competitive Environment
Now that revenues are uncertain, cost control is more important than ever. Food cost weighs heavily on profits.
Focus on cost control, especially during growth spurts
Revenue is the order of the day for many entrepreneurs. The attention to cost control usually is much smaller.
Management, however, has much more control over the
costs than it has over turnover. After all, this is an industry where a few drops of rain can cause revenue to plummet.
Businesses who monitor their F&B closely will easily cut thousands of euros in avoidable expenses.
In this ebook you’ll learn
- Where to find the data to make cost-reducing choices
- Why food cost is a silent killer
- What a good theoretical profit is
- How to analyse sales and links them with inventory & procurement
- The holy grail in F&B management
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