How to Easily Approach a Monthly Food Cost Ratio Target of 30% = Restaurant Problem-Solving Consultation Office Oita

🍉 If your restaurant's purchase cost ratio is too high, review your menu composition
and make adjustments.

Most restaurants are still continuing with their "pre-COVID" menus and are struggling with the rising costs of ingredients and utilities.

As a result, an increasing number of restaurants are unable to make a profit no matter how hard they work.

There is even a trend on the web that claims the restaurant business is not a profitable one.

I do not think so.
I believe it is not a profitable system because "the menu, selling prices, and cost ratios are not aligned with the times."

<Checklist>
◎ Investigate which menu items are hindering your efforts and causing a high cost ratio.
◎ Investigate which ingredients spoil easily and are causing high waste loss.
◎ Investigate which ingredient price hikes are significantly driving up your cost ratio.

Some restaurants are halving their fried food menu, finding ways to make batter absorb less oil, or developing stir-fry and pan-fried menu items.

There are two months left before we surpass the pre-COVID era.
Let's review our menus.

🍉 A simple way to approach a 30% food cost ratio
relative to monthly sales

Many corporate forecasts suggest that price hikes will continue until this summer (through August).
I agree.
To be precise, I think price hikes will continue this autumn, even if they are small.

In the world of food ingredients specifically, this is because even if demand increases, production is insufficient, and even if there is an abundance, we have no choice but to import at high prices.

◎ Change your menu composition to items with lower cost ratios.

◎ Use "inexpensive domestic ingredients" that are less subject to price fluctuations.

◎ Eliminate fried food items as much as possible.

◎ Do not use luxury ingredients unless you are a specialty restaurant.

◎ Increase the use of homemade seasonings.

This is also to create healthy and delicious food that minimizes the use of additives.
Homemade seasonings have a better aftertaste.

By looking at the daily sales and cumulative sales, as well as the daily purchases and cumulative purchases,
you can control your own store's purchase cost ratio to approach "30%"
method.

This is an orthodox method I learned when I first started consulting, but it is one of the weapons for individual restaurants today.

Calculating the cost ratio of each menu item one by one to bring the monthly cost ratio closer to 30% is impossible unless the restaurant has a professional consultant.

Why not try this method that you can do at your own restaurant?

If you find that you absolutely cannot get below 35% with this,
you will enter the second step of structurally reforming the menu itself.

Everything is a measure for surviving in a healthy way.

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