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Add $1,000 or More to Your Business's bottom Line in 30 Days!

Summary / Action Plan

  1. Cutting Expenses
    1. Ask you current purveyors for a price reduction
    2. Put your products list out to bid with other purveyors
    3. Check out the food warehouse outlets for prices on key items
    4. Switch to the sources that can provide you with the best prices
    5. Determine which products that you might be able to downgrade in quality slightly to save money; do it!
    6. Verify that all your employees understand the proper portions of ingredients to use in your menu items
      1. create recipe sheets if necessary
      2. make sure you have the proper tools to portion accurately
      3. watch employees when they working
      4. do random portion checks
    7. Check variables related to product loss due to spoilage
      1. make sure your order just enough product to get through to your next order day (use order system that will allow you to determine usage).
      2. make sure you prep cook is only preparing enough items to get through the day (use system that will allow you to determine usage)
      3. make sure your employees understand how to label a rotate inventory when products are delivered
      4. make sure your employees understand how to properly wrap and store products
      5. make sure you employees understand how to properly heat and cool products safely
      6. make sure your employees understand how cross contamination occurs, and how to prevent it
      7. check to make sure all refrigeration equipment is working properly
      8. conduct a daily management inspection of all products and equipment
        1. inspect all food products in refrigerators, freezer, pastry case, & dry storage (check dates, smell, feel, taste, determine acceptability)
        2. inspect all equipment to make sure it is functioning properly
    8. Make sure your employees understand how to get the maximum yield out of ingredients during preparation
    9. Implement waste buckets and do daily trash can checks for several weeks
    10. Control employee product theft
      1. make sure employee's personal property is not stored near where products are stores
      2. make sure back door stay locked with a key, install alarmed breaker-bar if necessary
      3. do undercover observations of any employees working alone to make sure they are not carrying product out of your store
    11. Control theft of money
      1. establish cashier policies/systems to make one person accountable for the cash drawer and check out
      2. observe cahiers to make sure they aren't obscuring POS display from customers, or that they are leaving the drawer open between transactions
      3. Implement policy w/ management that no over rings are to be removed from the register with the manager's control key
      4. Conduct weekly audits of cash register detail tapes
        1. look for excessive no sale indications
        2. look for items being removed with management control key
    12. Look through the list of suggested other expenses to see if you can lower; do it if possible!
    13. Establish an employee consumption policy if you don't have one
    14. Ask for a reduction in rent

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