Ideas to Boost Your Bottom Line Profitability is key. Increase your profit margins and you have the opportunity to invest in and grow your business. Check out these tips to boost your menu margins.
Make it Quick & Keep Labor Costs Under Control Cut the time it takes to get food out to students and give yourself more time to work towards your big goals by taking ready to use ingredients and tweaking them to fit your menu. Plus, keep ever-rising labor costs down by using pre-prepped ingredients like cheese sauces and frozen soup options. Reduce Waste Decrease waste and profits increase, you already know this. But do you know how to do this? Look for ingredients that are pre-prepped and have 100% yield. Use them as a reliable, fixed cost in your recipes. Similarly try building your menu to use each and every scrap. If on Monday you serve soup and a bread roll, then on Tuesday pre-plan a meal that comes with a side of garlic bread to use any
leftover rolls before they go bad.
Do Inventory Make inventory a monthly practice to help you truly understand what you have, what you need and what is going out of date soon. Running a tight inventory ship is a sure way to reduce costs and waste. Reduce Turnover We’ve all felt the effects of the turnover this past year. How do you keep people engaged, on board and reduce the need to train new teammates? Try taking away mundane tasks and giving them work that uses their minds and keeps them fulfilled. Again, rely on ready-to-use ingredient items so that the team doesn’t have to work on repetitive tasks. Invest in your people and they will give their all to your program.
Graduate of the Culinary Institute of America, Annelise has spent her career making sure food sounds appetizing on paper, looks good in pictures and tastes amazing when you order it. Her day-to-day consists of working as Marketing Manager at Ready Foods to connect food service operators with ready-to-use kitchen solutions that are easy to incorporate into a kitchen flow and bring great flavor to menu items. Her favorite hot lunch in elementary school was always nacho day. Ready Foods Annelise McAuliffe Soares
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