Increase your Kitchen's Profit
Everything you need to know to increase the profitability of your kitchen.
Step by step, thematic articles, the best software, the melba application and other resources.
How to optimize the profitability of your kitchen?
To increase your kitchen's profits, it's necessary to work on many components: analyzing performance, reducing costs, pricing and improving the marketing mix.
The key topics to a kitchen's profitability
- Better analyze your performance
- Reduce the costs of your restaurant
- Increase the price of your meu items
- Improve marketing mix
Check the complete guide to improving your profitability.
Calculate food cost, dish by dish and overall, gain up to 12% gross margin in 3 months
Take into account weight variations for a reliable calculation
Sort your revenues by increasing margin and identify those that make you lose money
Go into detail: costs of each ingredient, wrong proportions, costs too high, prices too low, quantities too large
Take into account the packaging in the selling price
Protect yourself from tying up cash and losses
Order the exact quantities in your shopping list and adjust them according to the packaging
Avoid food wastage by taking into account weight variations
Measure the loss (overproduction, theft, pure loss...)
Avoid tying up cash
Save on delivery anomalies
Save up to 5% on all deliveries by claiming credits from suppliers
Keep a digital record of your orders
Compare the delivery slips to the initial order and note any problems encountered: missing product, wrong price, damaged product, etc.
Claim end-of-month credit from suppliers for problems encountered.
Save hundreds of working hours
Quickly train your newcomers
Organize your production and restaurant operations precisely
Prepare and receive your supplier orders more easily
Easily print your INCO labels
They have optimized their 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?
Discover other resources to learn more!
- https://www.glimpsecorp.com/profit-margin-for-restaurant-industry/
- https://modernrestaurantmanagement.com/restaurant-profitability-and-failure-rates-what-you-need-to-know/
- https://www.posist.com/restaurant-times/resources/restaurant-profit-margins.html
- https://home.binwise.com/blog/restaurant-profit-margin