As any Restaurant Consultant London will tell you, when running a restaurant, you need to know<\/p>\n\n\n\n
your gross profit margins like the back of your hand \u2013 the future of your business depends on it. Why<\/p>\n\n\n\n
is this? Because these will eventually dictate how much you pocket.<\/p>\n\n\n\n
This doesn\u2019t mean that you can simply raise your gross profit margins whenever you feel like it.<\/p>\n\n\n\n
There\u2019s an art to doing it in such a way that your restaurant remains appealing to customers \u2013 if you<\/p>\n\n\n\n
want to learn more about how to do this, read on.<\/p>\n\n\n\n
One of the quickest ways of increasing your gross profit margins is to reduce the cost of the<\/p>\n\n\n\n
ingredients of each meal. That makes sense, doesn\u2019t it \u2013 if you were paying \u00a32 for the ingredients of<\/p>\n\n\n\n
a \u00a37 burger and you\u2019re now paying \u00a31.5, you\u2019re going to bank more money at the end of the day. But<\/p>\n\n\n\n
this isn\u2019t always as easy in practice as it is in theory.<\/p>\n\n\n\n
To do this right, you need to make sure that the quality of the ingredients isn\u2019t suffering, or your<\/p>\n\n\n\n
customers might not want to return for another meal. Finding better suppliers is a great way to do<\/p>\n\n\n\n
this, so it\u2019s integral to shop around \u2013 and then keep shopping around whenever you\u2019re stocking up.<\/p>\n\n\n\n
Clever Menu Engineering with a Restaurant Consultant London<\/p>\n\n\n\n
A cleverly engineered menu is part hard work and part creative genius, and it can help you to raise<\/p>\n\n\n\n
your gross profit margins when other avenues fail. By ensuring that you\u2019re keeping your menu items<\/p>\n\n\n\n
flavourful and appealing through great cooking and flavour combinations, you can use somewhat<\/p>\n\n\n\n
cheaper ingredients without compromising the overall quality of the dishes. This needs to be done<\/p>\n\n\n\n
very carefully, however, as getting it wrong can have dire consequences for your restaurant. If you\u2019re<\/p>\n\n\n\n
not sure how to do this, get the advice of a restaurant consultant London.<\/p>\n\n\n\n
While it might not always be possible to do this, one of the simplest ways to increase your gross<\/p>\n\n\n\n
profit margins is to increase your menu prices. This is going to have to happen at certain stages of<\/p>\n\n\n\n
your restaurant\u2019s life as inflation goes up, but it also needs to be carefully considered so that your<\/p>\n\n\n\n
customers continue to see the value in visiting your establishment.<\/p>\n\n\n\n
One of the fastest ways to lose money in a restaurant is to waste your ingredients \u2013 this is the same<\/p>\n\n\n\n
as throwing your money in the bin. Every portion will make a difference to your gross profit margins,<\/p>\n\n\n\n
so make sure that you have strong systems in place to reduce any possible waste. This might include<\/p>\n\n\n\n
taking steps to reduce portion sizes if they are unnecessarily large, utilising software systems and<\/p>\n\n\n\n
portion control in the kitchen to reduce waste and ensuring that you have a culture of waste<\/p>\n\n\n\n
reduction within the restaurant so that your staff follow suit.<\/p>\n\n\n\n
This last piece of advice technically falls under the \u201czero waste\u201d philosophy mentioned above, but<\/p>\n\n\n\n
it\u2019s so important that it deserves its own paragraph. Ask any Restaurant Consultant London and<\/p>\n\n\n\n
they\u2019ll tell you that portion control accuracy is one of the smartest ways to increase gross profit<\/p>\n\n\n\n
margins, especially for a busy restaurant. It can be really easy for a chef to add a \u201clittle more\u201d sauce,<\/p>\n\n\n\n
meat, carbs, or veggies to one dish to save time and while this might not seem like a big deal, those<\/p>\n\n\n\n
extras soon add up when you\u2019re catering to a few hundred people every day. Over time, you\u2019ll end<\/p>\n\n\n\n
up eating into your gross profit margins without any benefit to the restaurant and this is easy to<\/p>\n\n\n\n
avoid by maintaining 100% accuracy on portion control.<\/p>\n\n\n\n
Increasing your gross profit margins is not only something you do once \u2013 it\u2019s an active process that<\/p>\n\n\n\n
you\u2019ll be looking at improving every week, which is why it\u2019s important that you not only know how<\/p>\n\n\n\n
to do it, but how to do it well.<\/p>\n","protected":false},"excerpt":{"rendered":"
As any Restaurant Consultant London will tell you, when running a restaurant, you need to know your gross profit margins like the back of your hand \u2013 the future of your business depends on it. Why is this? Because these will eventually dictate how much you pocket. This doesn\u2019t mean that you can simply raise […]<\/p>\n","protected":false},"author":1,"featured_media":462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"yoast_head":"\n