Controlling Profitability

Controlling profitability can be relatively easy to achieve if you understand and implement specific financial management skills. Food/beverage costs and labor are the two highest controllable costs for any restaurant, regardless of size. Since food costs can consume as much as 33% or more of every sales dollar, it is important to have systems in place that address portion control, inventory management, waste, prep and pull procedures, comp and coupon control, and more.

Using quantitative as well as qualitative measurements enable restaurant managers to keep their fingers on the financial pulse of the business, while never losing sight of the service quality or customer and employee satisfaction levels. It is equally important for managers to know the percentage of each dollar of revenue that is consumed by labor costs and how to control those labor costs by using available labor metrics. Of course, knowing your labor costs and controlling them are two entirely different subjects. That is why it is also necessary for managers to be scheduling experts with the skills and abilities needed to balance service quality standards and customer experience against the costs of operating the business effectively and profitability.

How long does it take to make an employee schedule? It should take less than 5 minutes! Did you know that labor costs could be as much as 30% of your expenses? TimeForge can help streamline and minimize labor costs through effective employee scheduling at your restaurant, bar, or club.

Related articles or pages