Mind your budget busters
How well do you adhere to your restaurant budget? Restaurantowner.com says the vast majority of restaurant failures are, at least in part, the result of a budget that is not at the foundation of key business decisions and lacks accountability. Setting — and sticking to — your operation’s budget will help you identify where you need to save and where you can afford to invest. Upserve recently shared several factors that can negatively impact your numbers. For one, poor management of your inventory can lead to between 4 and 10 percent of your inventory being wasted, so move away from paper-and-pencil inventory management and toward technology that allows you to take a holistic view of your business and spot problems before they become costly. Without such a system, it’s easy for you to lose control of portion sizes and present an inconsistent experience to guests, or to miss signs of employee theft —problems that can also hurt your budget. (Remember to update your software regularly to stay in step with changes to your system.) Next, understand how to retain your best people, since the average cost of replacing a front-line employee is nearly $6,000, according to Cornell University’s Center for Hospitality Research. It can help to reward your top performers and engage employees so they feel invested in the business, as can interviewing employees who are leaving.
For some restaurants looking to minimize food waste by using the entire fruit or vegetable, the compost bin is sparking innovation — and chefs are making no attempt to hide it. Restaurant Business reports that Spice Kitchen & Bar in Cleveland offers “compesto,” a changing concoction of carrot tops, parsley stems and other vegetable trimmings that would have landed in the compost bin, and blends it with couscous as the base for a halibut dish. At Graffiti Earth in New York, a soup was promoted online with the hashtag #eatmycompost.
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