One of the best things you can do to keep your business running productively and profitably is to constantly analyze operational costs, potential changes in procedure, and what can help you achieve your annual and long-term goals. Through an operational analysis, you can compare your restaurant to competitors and similar venues near your location, highlight the particular strengths of your restaurant’s business model and zero in on areas for growth and increased efficiency. Our goal is to help you get there by demonstrating how operational analysis and kitchen design can help your restaurant’s productivity.
One of the most clear-cut ways an operational analysis can immediately help your bottom line is through a focus on data and trends. If you can forecast in advance what meals your guests are most likely to order week-over-week, you can accurately predict what ingredients to purchase and in what quantities. This will reduce the purchase of unneeded goods and minimize the risk of running low at peak times; this knowledge will also drive long-term changes in storage, delivery, and finances. Using statistical information and building forecasting models for future months, seasons, and even years won’t just help keep your cost of food and materials down. It can help you analyze how to organize your staff schedule, when an advertising campaign might be most effective, and even if your business can grow through another location or franchise.
Know Your Restaurant Strengths and Weaknesses
Knowing your restaurant business’s strengths, weaknesses, opportunities, and threats enable you to see where your business currently is and find the best path to take it to continued growth and profitability in the future. Most efficiency and time management problems start in the kitchen, especially if you have older equipment that gives inconsistent results.