Help with running a restaurant business and software
Running a restaurant business is difficult, it is necessary to take into account many parameters, regularly monitor a wide variety of indicators.
This can only be done using specialized computer programs for running such a business. We offer a calculation of restaurant prime costs, affecting the main areas of activity of a catering establishment.
Features of the program
The most important economic indicator is the cost price. This parameter contains all the costs required to ensure the operation of a catering establishment, including the purchase of food, drinks, payment for staff, utilities and other expenses. The income received is also taken into account.
The cost price is calculated by adding up all the income received from the provision of services, minus the costs. This seems simple at first glance, but there are many different indicators, for example, when calculating labor costs, it is necessary to take into account not only salaries, but also expenses for taxes and benefits paid to employees. At the same time, these funds can be different in numerical equivalent, paid one-time, which also needs to be taken into account in the calculation of the cost price. The software allows you to formalize all the indicators, helps to conduct calculations for specific periods, providing a complete picture for each of them. It is the cost factor that will determine the profitability or unprofitability of the restaurant.
Calculation and control of cost
It is necessary to divide expenses into groups, where to highlight: labor costs; purchase of food and drinks; overhead costs for ensuring the daily activities of the restaurant; take into account the available stocks; if equipment and creation of the interior, appearance are needed, then these expenses are also included in the cost indicator. Next, income from the provision of any services is taken into account, and the resulting amounts are compared.
To control the indicators, the following actions should be taken:
- Regularly monitor stocks, optimally use all available products, drinks, reduce the amount of waste.
- Optimize the menu, removing unpopular dishes.
- Conduct staff training, improving their skills and dedication in the work process.
- When regulating expenses, it is also worth adjusting prices so that the restaurant makes a profit.
It is recommended to conduct calculations weekly in order to track trends and make timely decisions. Automated reporting tools will help with this.