Decrease food cost
Everything you need to know to increase the profitability of your kitchen.
Discover the melba application to decrease your food cost.
Take control over your business like others who have succeeded.
How to decrease the food cost of your cuisine?
To increase your kitchen's profits, it's necessary to work on many components: analyze performance, reduce costs, increase prices and improve the marketing mix.
The key topics to a kitchen's profitability
- Better analyze your performance
- Reduce the food cost of your cuisine
- Increase the prices of your menu items
- Improve the product marketing mix
Check the complete guide to improving your profitability.
Calculate food cost and gain up to 12% gross margin in 3 months
Take into account weight variations for reliable calculations
Sort revenues by ascendant margins and identify those that cause money loss
Go into detail: costs of each ingredient, wrong proportions, costs too high, prices too low, and quantities too large
Take into account packaging in the selling price
Protect yourself from tying up cash and losses
Order exact quantities from recipes, rounded to packaging units
Avoid food waste by taking into account weight variations
Measure loss (overproduction, theft, team meals...)
Avoid tying up cash
Save on delivery anomalies
Save up to 5% on all deliveries by claiming credits to suppliers
Keep a digital record of your procurement orders
Compare delivery slips to initial orders and track any problems encountered: missing products, wrong prices, damaged products, etc.
Claim end-of-month credit from suppliers
Save hundreds of working hours
Quickly train new hires
Precisely organize production and restaurant operations
Easily prepare and receive procurement orders
Easily print food labels
Testaments to optimized profitability with Melba
La Brigade De Véro - From 40% to 28% food cost in a few months
La Brigade De Véro X melba : Discover the collaboration
Romain is the Director and Co-founder of La Brigade De Véro. Each week they put together a balanced menu, which is then delivered to their customers. Thanks to Melba, Romain has managed to improve the management of his kitchen by increasing its food ratio from 40 to 28% in a few months. Incredible, isn't it?