5 Quick Steps To Control Your Fresh Food Costs
Know your margin – Conduct frequent counts of your inventory. This way, you will know your exact food cost. Calculating your margin by dividing purchases by sales and assuming a standard opening/closing inventory value, is simply disguising the truth of poor internal practices. Don’t be lazy!
Get your team involved – Don’t keep the numbers a secret, make your employees aware of the problem you are trying to solve, this way you are far more likely to solve it and curtail it reoccurring and damaging your margin. Place it in a prominent position in your kitchen/staff canteen.
Still want to count your stock in-house? how about a way to EasyCount?
- Digital Stocktakes
- Eliminate pen, paper, Excel and double entry
- Reduce stocktaking time by 66%