What type of restaurant has the highest profit margin?
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2 سال پیش
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www.BestRestaurantResults.comRecently someone asked me the
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Recently someone asked me the question of what restaurants make the highest profit margins. I thought what a great question they probably meant to ask me which restaurants make the most money. Well, after all, you know, the reason why people go into business to make money aren't they . , well, you could probably write a book on this.
[00:00:26] You think the answer might be high priced, fine dining restaurants. Yes. Well, in most cases you're wrong. No. You think that, you know, because I have high price food, , that make more revenue, which probably they probably are and they should make more profit. Well not so the case many fine dining restaurants are so obsessed with out doing each other they
[00:00:53] Forget about watching their food costs. They also get into the habit of [00:01:00] bowing toward the wishes of celebrity high-profile chefs, who often prey on owners, investors, egos. Hence the reason why many fine dining restaurants don't last very long. Now, back to the question, the best way. To achieve the highest profit margin is as follows buy to exact specifications to get consistent results and buy well buy products.
[00:01:32] In season. Many restaurants are not flexible if they always use, for example, the same vegetables for a particular dish, they are reluctant to substitute for a cheaper if they can.
[00:01:46] Standard recipes simply have the same recipes, cook everything the same. way all the time
[00:02:00] portion control.
[00:02:03] This is very important by increasing the portion sizes, 10 to 20% could have a huge difference on the margins and profit margins of the property and business Portion. For example, by increasing the size of the meat or fish between 10 and 20% per meal can add up over time. Staff training, make sure your staff understand all the above we'll design menus, which are not too complex.
[00:02:40] Chefs get upset for easy and could walk out on you if pushed too far. Are, the dishes easy enough to cook. The other Chefs can step in and maintain the same quality, good storage and stock control, Look after, your stock [00:03:00] to ensure maximum life and freshness. When I discuss these items with other people, whether it be clients or students, I always got back to the well known franchise operations, for example.
[00:03:15] McDonald's they've got a basic system.
[00:03:21] which works very well, hence the reason where they have been successful for so long, they know how much everything costs have well train staff, and more importantly, customers know what they're getting all the time. Whether you go to McDonald's on one part of the country or another whether you're going Paris or London or New York or Sydney or Auckland, your big Macs and fries are pretty much the same
[00:03:56] they don't have high margins, but waste is [00:04:00] minimal and that have volume to make profits. Now, back to the original question. I have found that Italian, which had mainly pasta and pizza and Thai seemed to have the lowest food cost and highest margins, but actually, you know, most restaurants can have good margins when they follow the above method and control their costs they can do very well.
[00:04:35] Simply as that, it's a system. Go by the system and you'll know where every cent goes and you know your right margins all the time.
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www.BestRestaurantResults.com
Recently someone asked me the question of what restaurants make the highest profit margins. I thought what a great question they probably meant to ask me which restaurants make the most money. Well, after all, you know, the reason why people go into business to make money aren't they . , well, you could probably write a book on this.
[00:00:26] You think the answer might be high priced, fine dining restaurants. Yes. Well, in most cases you're wrong. No. You think that, you know, because I have high price food, , that make more revenue, which probably they probably are and they should make more profit. Well not so the case many fine dining restaurants are so obsessed with out doing each other they
[00:00:53] Forget about watching their food costs. They also get into the habit of [00:01:00] bowing toward the wishes of celebrity high-profile chefs, who often prey on owners, investors, egos. Hence the reason why many fine dining restaurants don't last very long. Now, back to the question, the best way. To achieve the highest profit margin is as follows buy to exact specifications to get consistent results and buy well buy products.
[00:01:32] In season. Many restaurants are not flexible if they always use, for example, the same vegetables for a particular dish, they are reluctant to substitute for a cheaper if they can.
[00:01:46] Standard recipes simply have the same recipes, cook everything the same. way all the time
[00:02:00] portion control.
[00:02:03] This is very important by increasing the portion sizes, 10 to 20% could have a huge difference on the margins and profit margins of the property and business Portion. For example, by increasing the size of the meat or fish between 10 and 20% per meal can add up over time. Staff training, make sure your staff understand all the above we'll design menus, which are not too complex.
[00:02:40] Chefs get upset for easy and could walk out on you if pushed too far. Are, the dishes easy enough to cook. The other Chefs can step in and maintain the same quality, good storage and stock control, Look after, your stock [00:03:00] to ensure maximum life and freshness. When I discuss these items with other people, whether it be clients or students, I always got back to the well known franchise operations, for example.
[00:03:15] McDonald's they've got a basic system.
[00:03:21] which works very well, hence the reason where they have been successful for so long, they know how much everything costs have well train staff, and more importantly, customers know what they're getting all the time. Whether you go to McDonald's on one part of the country or another whether you're going Paris or London or New York or Sydney or Auckland, your big Macs and fries are pretty much the same
[00:03:56] they don't have high margins, but waste is [00:04:00] minimal and that have volume to make profits. Now, back to the original question. I have found that Italian, which had mainly pasta and pizza and Thai seemed to have the lowest food cost and highest margins, but actually, you know, most restaurants can have good margins when they follow the above method and control their costs they can do very well.
[00:04:35] Simply as that, it's a system. Go by the system and you'll know where every cent goes and you know your right margins all the time.
Subscribe to this page for our latest videos
Need help to achieve your highest restaurant potential?
Contact us through our website
Con Tastzidis
www.BestRestaurantResults.com
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در تاریخ 1401/03/02 منتشر شده
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