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Food Planning

Find out more about planning your menu effectively to maximise sales

Profit control

There are three key areas that, if monitored on a regular basis, will help a you control your profit level:

  • Stock levels.
  • Labour costs.
  • Sales income.


At the end of each trading period a record should be made of:

  • Total stock value.
  • Total purchases.
  • Total labour costs.
  • Total sales income.


Stock Management & Food Control:

  • Ensure cost of food purchased and prepared is kept to a minimum.

  • Maximise the difference between the cost of the food and the money paid by the customer but always offer value for money.

  • Pay employees and overheads on time.

  • Use sales forecasts i.e, keep a record of what you sell and what you expect to sell each week.

  • Keep an eye on the purchase prices of your top ten items to make sure you supplier is giving you the best price.

  • React to seasonal price variations and dont buy out of season, it is more expensive.

  • Have no standing orders.

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