If you are one of the restaurants that is making consistent profits, pat yourself on the back for a job well done. Many restaurants fail within their first few years. But at the same time, even if you're turning a profit, there are probably things that you could do even better to turn even more of a profit. Here is a list of things to evaluate when you're trying to take your business to the next level.
Analyze Menu Item Popularity
One place where restaurants can spend more money than they have to is by having menu items that aren't very popular. Especially if you go out of your way to prepare these items or keep special ingredients in stock, they can be a profit killer. A food service management services consultant can help you analyze your menu based on what's selling and what's not. They will probably have some suggestions on which items to nix from your menu and which ones to promote even more heavily.
Analyze Your Capacity
Another area where food service consultants can help is with analyzing how well your seating plan is working. For example, how often are you having to seat two-tops at a four person table? It might be that you need to break up some of your larger tables to increase the amount of parties you can sit at once. Another thing that can be helpful is getting automatic seating software that places new parties at the most optimal table with the touch of a button.
Train Servers on Table Turn Techniques
The seating arrangement isn't the only thing that has an effect on table turn. It also depends a lot on how your servers interact with guests. For example, do they greet tables right away? How long do they spend explaining the menu? When is the check presented during the meal? Study how some of the best restaurants do it and have a pow-wow with your servers to provide feedback on how to increase table flow. The longer a table stays in your restaurant, the more resources (and money) are going into serving that meal.
These are only some of the most popular ways to reduce your spending. If you can decrease the amount of overhead expenses while keeping the level of service and the food quality the same, it is a beautiful thing for your restaurant as it frees up cash for you to find ways to make your restaurant even better.