Don't Let Food Costs Decrease Your Restaurant's Profit Margin
Inventory management and food cost control are at the heart of profitability for restaurants. Even small differences in product usage or tracking can result in a noticeable decrease in profitability for a restaurant. Understanding your Actual vs. Theoretical Food Cost Variance (AvT) is a big piece of the puzzle when it comes to maximizing your restaurant operations.
Check out the Actual vs. Theoretical infographic below to learn how AvT affects your bottom line.f
In a restaurant serving hundreds or even thousands of meals each week, minor differences in AvT can quickly add up, directly impacting the bottom line. Small variances in product usage will likely go unnoticed by restaurant staff, which is why technology can play a key role in recognizing issues or pointing out patterns that are contributing to high Actual versus Theoretical variances so that data-driven decisions can be made on how to remedy issues.
For strategies and solutions that can help optimize your restaurant's food cost, explore Crunchtime's inventory solution.