The fundamental objective for any pub food operation is to trade at a profit or, at the very least, within cost. Profit is the difference between the sales income and the cost of achieving those sales.
In order to maximise this profit, controls are introduced to prevent:
- Waste.
- Uneconomic buying.
- Over portioning.
- Theft by staff and customers.
- Short delivery or substitution by suppliers.
A pub operator business begins with planning the menu and leads onto purchasing stocks, production service and collection of income.
The financial variables in any business are costs and income.
Select an option on the left hand side to assist you in all aspects of food costing and profit management.
