Each restaurateur understands the significance of maintaining meals prices in line. Meals and labor are the controllable prices in comparison with lease, utilities, insurance coverage and the opposite bills related to working a restaurant. The explanation it’s important to regulate meals prices is as a result of, when mixed with payroll, these bills account for 60 to 70 % or extra of whole income 태블릿메뉴판.
Contribution Margins
Meals value share stays probably the most generally used metric for assessing efficient value controls (and bonuses!), nevertheless it’s truly contribution margin which ought to function the driving force for creating and designing a menu—contribution margin equals the {dollars} you set within the financial institution.
A easy query ought to make the excellence clear: Ought to a restaurant promote steak for $45 that prices you $18, or an entree salad for $12 that prices you $2. Whereas the meals value share of the salad is 17% in comparison with 40% for the steak, the steak will contribute $27 to gross income versus $10 for the pasta. Contribution margin then is predicated on the {dollars} you’re taking to the financial institution.
Designing a Menu
There’s rather more to making a menu than most individuals notice. One of many biggest instruments that’s usually neglected may imply the distinction between a worthwhile restaurant and a liquidation sale. This device, together with strategies for using it, is named menu engineering. Fairly merely, it’s the course of of choosing, costing, pricing and evaluating each merchandise on the menu.
Make no mistake, menu engineering is rarely an alternative choice to correct buying, stock administration, vendor relations, standardized recipes or any of the opposite primary kitchen controls that may negatively affect your prices. It does, nonetheless, present two key bits of knowledge relating to a menu merchandise: its profitability and its recognition.