Agriculture Reference
In-Depth Information
4.
Staff meals: eating more than their allowance or eating high-cost food items.
5.
Pricing: incorrect prices charged, items not charged for or incorrect pri-
cing of new recipes.
6.
Purchasing: bought at too high a price or purchasing from unauthorized
suppliers.
7.
Deliveries: are they being checked in correctly, are quantities correct, are
you not receiving some stock and are there substitutes at a higher price?
8.
Sales mix: producing and selling a high percentage of products that have
a high food cost.
9.
Recipes: recipes not being followed, resulting in higher usage of raw food
items.
10.
Stocktaking: incorrect stocktaking may produce a higher food cost if
stock is not counted.
Other costs also need to be taken into consideration. Staff wages are always
one that needs to be monitored. In a small restaurant wages should be around
20% of turnover and overhead costs around 20% of turnover.
There are numerous consultants in the restaurant industry. Before ven-
turing into catering we strongly advise that their advice is sought. This could
save a lot of capital investment and ongoing costs in running the operation.
Keep to the values
The important message with any food offer is that the owner keeps to the
values of the business.
One of our favourite restaurants in London is Canteen. The company
has strong values that it communicates to the visitor. Canteen sources British
food from a good provenance. Meat is additive free and fish delivered daily.
They use seasonal fruit and vegetables and fish from sustainable fishing
practices. Beef comes from Sussex and Red Devon animals that are hung for
up to
4
weeks to improve the flavour and texture, and jams are home made.
We realize that there will be readers saying that they are also doing this
and we know that many are. The difference with the Canteen is that they are
upfront with the message and promote this to their guests in the restaurant.
The 'values' are clearly evident as soon as the visitor walks in the restaurant.
Coffee - Make it Easy
It is a saying that we often hear 'that life is too short for bad wine and bad
coffee'. It is well worth investing in a good coffee machine and attending a
Barista course. If an operator can supply a great coffee it will be amazing how
much of a magnet the coffee can become for the coffee-thirsty tourist. When
possible select Fair Trade coffee beans, but also consider what you put the
coffee into. It is easy to buy takeaway coffee cups, but consider what happens
to them. Consumers today appreciate their coffee in a sustainable container.
