Monitoring your Cost of Sales percentage is one of the most important keys to restaurant success, as it allows you to take steps to improve the operation and ultimately improve the bottom line.
From fast food to fine dining to catering to institutional foodservice, the understanding of the cause, effect and interaction of each of the above three food cost principles will play a key role in the success or failure of your operation.
Shrinkage (or theft, to put it bluntly) is the enemy of profit. Shrinkage is the difference between theoretical, or perfect food cost and the actual, or real food cost. The difference between theoretical and actual in food service ranges from 2% to 15%. That is 2-15% of sales in lost profits and often the difference between a profitable food service operation and one that has closed it’s doors. Every food service operation has shrinkage.
This software package is being used by anyone from the food and beverage service industry that wishes to improve their bottom line.
A live demo can be requested at your offices within the Johannesburg and Pretoria region. The demo will allow us to show the top features to you face-to-face. You then have an opportunity to ask questions regarding your specific requirements or about the software package itself.
Once implemented, Ideal Stock Control is like turning on your headlights at midnight… Everything is so much clearer.