{"id":3629,"date":"2020-01-02T19:28:08","date_gmt":"2020-01-02T10:28:08","guid":{"rendered":"https:\/\/blog.eatigo.com\/merchant\/?p=3629"},"modified":"2020-01-06T13:22:20","modified_gmt":"2020-01-06T04:22:20","slug":"guide-to-labour-and-food-cost-control-for-restaurants","status":"publish","type":"post","link":"https:\/\/blog.eatigo.com\/merchant\/guide-to-labour-and-food-cost-control-for-restaurants\/","title":{"rendered":"A Concise Guide to Labour and Food Cost Control for Restaurants"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">While good food and good service are the foundation of a successful restaurant, profile margins can be slim if there isn\u2019t a plan put together for labor and food cost control. If the business is doing well, then your restaurant\u2019s profitability can be a direct result of your ability to control your service and food costs without sacrificing your customer\u2019s satisfaction and needs. To make sure you understand the ins and outs of controlling food and labor costs, we\u2019ve put together a quick guide for you.<\/span><\/p>\n<p>&nbsp;<\/p>\n<ol start=\"1\">\n<li>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_77 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/blog.eatigo.com\/merchant\/guide-to-labour-and-food-cost-control-for-restaurants\/#Develop_a_sales_forecast\" >Develop a sales forecast<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/blog.eatigo.com\/merchant\/guide-to-labour-and-food-cost-control-for-restaurants\/#Establish_a_food_production_schedule\" >Establish a food production schedule\u00a0<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/blog.eatigo.com\/merchant\/guide-to-labour-and-food-cost-control-for-restaurants\/#Portion_control_and_tracking\" >Portion control and tracking<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/blog.eatigo.com\/merchant\/guide-to-labour-and-food-cost-control-for-restaurants\/#Cross-train_your_staff\" >Cross-train your staff<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/blog.eatigo.com\/merchant\/guide-to-labour-and-food-cost-control-for-restaurants\/#Devise_a_smart_staff_schedule\" >Devise a smart staff schedule<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/blog.eatigo.com\/merchant\/guide-to-labour-and-food-cost-control-for-restaurants\/#Put_together_a_solid_training_program\" >Put together a solid training program<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/blog.eatigo.com\/merchant\/guide-to-labour-and-food-cost-control-for-restaurants\/#Fill_your_empty_seats_with_eatigo\" >Fill your empty seats with eatigo<\/a><\/li><\/ul><\/nav><\/div>\n<h4><span class=\"ez-toc-section\" id=\"Develop_a_sales_forecast\"><\/span><b>Develop a sales forecast<\/b><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">By looking at your sales history, you\u2019ll be able to figure out your usual customer counts, menu item sales and popularity percentages for your menu items. Through this data, you can roughly predict how many customers are expected, as well as the menu items that will be ordered by these customers. This allows you to do a proper forecast and determine the food production quantities needed. In short, you\u2019ll be able to prevent over-production where food is wasted and not sold.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<ol start=\"2\">\n<li>\n<h4><span class=\"ez-toc-section\" id=\"Establish_a_food_production_schedule\"><\/span><b>Establish a food production schedule\u00a0<\/b><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">By keeping a food production schedule, you\u2019ll be able to keep track of the par-amount to be prepared for each menu item and the on-hand amounts remaining from the previous shift. This does not only allow you to better manage your food costs, but you can also keep your food production on schedule. Understand how long each menu item will take in terms of cooking and preparation, and you\u2019ll be able to manage your staff\u2019s efficiency and labor cost, too.<\/span><\/p>\n<p>&nbsp;<\/p>\n<ol start=\"3\">\n<li>\n<h4><span class=\"ez-toc-section\" id=\"Portion_control_and_tracking\"><\/span><b>Portion control and tracking<\/b><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Start getting your chef to portion ingredients by weight and figure out how much is needed to help budget food costs. When possible, purchase pre-portioned items to save time and ensure accuracy. To further control usage, you can track portions daily and compare numbers with total servings sold. This will also allow you to prevent theft and reduce waste.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<ol start=\"4\">\n<li>\n<h4><span class=\"ez-toc-section\" id=\"Cross-train_your_staff\"><\/span><b>Cross-train your staff<\/b><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Level up your staff\u2019s productivity by cross-training them in different job functions. For instance, your servers should be able to take orders, get the bill and run food to tables. Or your cooks should be able to handle both the grill and saut\u00e9 stations. Cross-training will empower them to take charge and also get them to be their most productive and efficient selves at work. Moreover, when you\u2019re short of staff, it\u2019ll be easier to manage.<\/span><\/p>\n<p>&nbsp;<\/p>\n<ol start=\"5\">\n<li>\n<h4><span class=\"ez-toc-section\" id=\"Devise_a_smart_staff_schedule\"><\/span><b>Devise a smart staff schedule<\/b><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">With the sales forecast, you know the number of expected tables on different days of the week. Use this to your advantage by having fewer staff on slow days to minimize your labor costs. Schedule the rookies to train up during less busy times and get the veterans to work during the rush hours. Not only will service run a lot smoother, but you\u2019ll also maximize productivity and get more out of your staff.<\/span><\/p>\n<p>&nbsp;<\/p>\n<ol start=\"6\">\n<li>\n<h4><span class=\"ez-toc-section\" id=\"Put_together_a_solid_training_program\"><\/span><b>Put together a solid training program<\/b><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Although gaining new customers is important for growth and expansion, restaurants often rely on loyal customers on coming back and spreading the word. One of the easiest ways to ensure that customers return to spend more money is to keep them happy. Good service creates a pleasant, memorable dining experience. Get your staff to remember your returning customers\u2019 names and preferences. This will create more incentives for them to come back.\u00a0<\/span><\/p>\n<h4><span class=\"ez-toc-section\" id=\"Fill_your_empty_seats_with_eatigo\"><\/span><b>Fill your empty seats with eatigo<\/b><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>Looking to fill your restaurant\u2019s empty seats? <span style=\"font-weight: 400;\">Jo<\/span><span style=\"font-weight: 400;\">in us<\/span><span style=\"font-weight: 400;\"> at Eatigo, the restaurant reservation platform, to offer time-based discounts of up to 50% to more than five million hungry customers. There\u2019s no better way to keep your restaurant busy this year!<\/span><\/p>\n<p>You can join Eatigo today by submitting your interest via one of the forms below:<\/p>\n<p><a href=\"https:\/\/eatigo.com\/hk\/hong-kong\/en\/join-us\/\">eatigo Hong Kong<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/id\/jakarta\/en\/join-us\">eatigo Jakarta\u00a0<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/in\/bengaluru\/en\/join-us\">eatigo Bengalauru<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/in\/mumbai\/en\/join-us\">eatigo Mumbai<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/in\/pune\/en\/join-us\">eatigo Pune<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/in\/pune\/en\/join-us\">eatigo Seoul<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/my\/kuala-lumpur\/en\/join-us\">eatigo Kuala Lumpur<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/ph\/cebu\/en\/join-us\">eatigo Cebu<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/ph\/davao\/en\/join-us\">eatigo Davao<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/ph\/manila\/en\/join-us\">eatigo Manilla<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/sg\/singapore\/en\/join-us\">eatigo Singapore<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/th\/bangkok\/en\/join-us\">eatigo Bangkok<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/th\/chiang-mai\/en\/join-us\">eatigo Chiang Mai<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/th\/pattaya\/en\/join-us\">eatigo Pattaya<\/a><br \/>\n<a href=\"https:\/\/eatigo.com\/th\/phuket\/en\/join-us\">eatigo Phuket<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>While good food and good service are the foundation of a successful restaurant, profile margins can be slim if there isn\u2019t a plan put together for labor and food cost<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":40,"featured_media":3645,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[],"class_list":["post-3629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-key-topics"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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