If your foodservice operation is like most others, it has its fast-paced, all-hands-on-deck days and its slower-traffic days. Your busiest times are an opportunity for you to make up for (and more easily weather) the shortfall that can happen on the slow days. But that’s only if you forecast your sales and staff efficiently. To make sure you’re on track to maximize the opportunity of your high-traffic days, restaurant consultant David Scott Peters advises you to rank your days from busiest to slowest. Analyze your sales history for each of those days and then make staffing and ordering decisions for the following week based on those numbers. Going with your gut — say, assuming Friday and Saturday are your busiest nights when you actually bring in more sales during the Thursday happy hour — can result in under-ordering ingredients, increasing ticket times and delivering poorer service (whether you’re a full-service or quick-service operation) because you have miscalculated your inventory and staffing needs. During your busiest days, your operation should be at peak efficiency, with lower labor costs and well-managed food costs that your sales figures can best help you predict. Is that true for your business? Operating at peak efficiency on those days has the added benefit of giving you some freedom to experiment on other days — with new menu items, promotions or events that can help your business grow.
Technology is making it increasingly possible for consumers to personalize their nutrition and gain insight into how their bodies process foods so they can design their meals accordingly. In the coming months and years, restaurants will be pushed to understand and be transparent about the dishes they’re serving because consumers will have the power to dissect them ingredient by ingredient. Tech Republic reports that a number of universities and tech firms are developing digital tools that help consumers study the quality and nutrition of what they ingest. These tools include swallowable sensors that monitor gut health and nutrients, tooth sensors that monitor glucose and alcohol levels, and eating utensils with the built-in capability of assessing the freshness of the oil used to cook a food as well as a food’s nutrient content.
What’s your challenge? Whether you need help developing recipes and concepts, analyzing food costs, fine-tuning purchasing, planning a marketing campaign or managing another aspect of your business, we can provide guidance tailored to your needs. Contact Team Four at firstname.lastname@example.org or 888-891-3103 for more information.
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