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
Check the complete guide to improving your profitability.
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
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 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
Quickly train new hires
Precisely organize production and restaurant operations
Easily prepare and receive procurement orders
Easily print food labels
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?