Скачать или смотреть 5 Ways to Cut Restaurant Food Cost - How to Run a Restaurant

Would you like to learn how to cut food cost? In this video I cover five ways to use software or spreadsheets to help you cut your restaurant food costs. Watch the video to learn more.

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Welcome to my YouTube Channel. I am David Scott Peters, a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with my trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, I apply my no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used my formula to transform their businesses. To learn more about me and the online courses I provide, visit http://www.davidscottpeters.com.

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About Using Spreadsheets to Reduce Food Cost...
There are literally five systems you need to know that you can use with software or good spreadsheets and change your bottom line and help you reduce your food costs.

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Systems to Use to Lower Restaurant Food Cost

The number one thing is recipe costing cards. You need accurate up-to-date recipe costs cards. Why? Because if you don't know what your item costs you, how the hell do you think you're supposed to make money? Name a retail industry that they don't know what the item costs or what they need to sell it to make money. Yet we eyeball our recipes and then when asked what the cost is, say something like, “I don't know. I generally know the protein costs. I generally know what the sides cost and then throw out a price.”

With this approach, you will be generally not making money because it’s an industry of pennies, not dollars.

And when you give me those recipe costing cards, we can do something called a menu engineering analysis to find your ideal food cost based on recipe cards and what your customers actually ordered. I can tell you exactly what your food cost should be with no waste, no theft and no spoilage.

Then you can raise the prices on these two items, get rid of these items. We can reduce the cost of this item, implement a new item, change the mix, and all of a sudden you can change your bottom line three to seven points the first time you use menu engineering.
But you can't do that without recipe costing cards.

Next, you have to budget your purchasing. I teach a system called the purchase allotment system. Today I call it the Restaurant Checkbook Guardian. It allows you to give up ordering without giving up your checkbook. Instead of just writing a check, your chef or kitchen manager or bar manager has a budget, and if they want to order more than that, they need to find a problem and fix it today.

The next thing is automatic ordering with par levels, whether it's with a spreadsheet or software. The bottom line is based on your purchasing, your history and based on your forecasted sales and your sales in the past, that I can tell you how many cases of French fries you need to order to go into the $40,000 weekend.

Shelf-to-sheet inventory. This is huge. We take that three to four-hour inventory process, and we make it one hour every week because you’re inputting the products in the order they appear on the shelf. The way I want it counted and priced accordingly by the case here, by the five pound bag here, the five ounce portion bag there. And last but not least, key item report and waste sheets, what I like to call key item tracker and waste tracker, because by paying attention to my key items, five to 15 items, I can prevent theft on a daily basis. By looking at my waste sheet, I can proactively change how I utilize that product every single day in my kitchen.

I'm going to tell you right now if you want to make a change, yes, we can do all these things with spreadsheets. But at some point in time, software makes sense because when you implement those five items, it can tie things together, speed up the process.

But whether spreadsheet driven, whether software driven, you need these things in your restaurant today.

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