Decreasefood 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.

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Tutorial

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.

    With melba

    Calculate food cost and gain up to 12% gross margin in 3 months

    Main benefits
    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
    With melba

    Protect yourself from tying up cash and losses

    Main benefits
    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
    With melba

    Save on delivery anomalies

    Save up to 5% on all deliveries by claiming credits to suppliers

    Main benefits
    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
    With melba

    Save hundreds of working hours

    Main benefits
    Quickly train new hires
    Precisely organize production and restaurant operations
    Easily prepare and receive procurement orders
    Easily print food labels
    Test for free
    Testimony

    Testaments to optimized profitability with Melba

    Romain est Directeur et Co-fondateur de La Brigade De Véro. Chaque semaine, ils constituent un menu équilibré, qui est ensuite livré à leurs clients. Grâce à melba, Romain a réussi à optimiser la gestion de sa cuisine en passant de 40 à 28% de ratio matière en quelques mois. Incroyable non ?

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    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?

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