Monthly Tip to Maximise Your Profit
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June 4th, 2003
Stocktaking and ordering in your restaurant is a
necessary but time consuming exercise. In order to achieve maximum
profit, menu ingredients must be ordered in sufficient but not
excessive quantities to take into account busier and quieter
periods which are expected in any establishment.
Menu Du Jour have developed a revolutionary system to cost your
recipes and we don’t stop there! We can also provide an easy
and effective system of stocktaking and ordering which will
guarantee a reliable, efficient streamlined system to make your
establishment work for you! This can be done easily and at a
fraction of the cost if this was done by other means.
By knowing exactly what is on hand and combining this knowledge
with a menu engineering report, stock can be kept to a minimum,
maintaining cash flow by leaving money in your pocket and eliminating
wastage due to spoiling and deterioration.
What’s more, by freeing up valuable storage space your staff
will work more efficiently and productively. This will impact
directly on your bottom line and is also invaluable when budgeting.