Simplify your menu
Most modern and upscale restaurants are ditching the multi-page menus and moving to small menus with a more curated list of offerings, and for a good reason. It allows them to define their restaurant concept more effectively, improve the kitchen’s efficiency, minimize food and labor costs, save valuable resources, and enhance customers’ experience. Moreover, it also helps reduce food wastage, speaking of which…
Restaurant food waste amounts to $2 billion in lost profits. Food inventory makes a large percentage of your restaurant’s total expense, so you must take steps to minimize the items that go in the bin. Ask your chef to be creative with the recipes and use off-cuts and extras to prepare other dishes. Reuse the food items that can be reused and avoid overpreparation. Optimizing order processing is the key to cut down food wastage.
The only thing worse than an understaffed restaurant on the weekend is an overstaffed restaurant all year round. Staffing more employees than you need can result in high overheads, which can eat a sizeable chunk of your profits. Identify peak hours and distribute staff accordingly to minimize labor costs without sacrificing the quality of service. Your order processing software can help you identify rush hours and anticipate demand.