Being a buffet, the food has to be prepared no matter if we have customers or not, so sometimes during the weekdays on slow days, there is a lot of food going to waste. I need a solution to my inventory control. I feel like I am ordering every other day. How do I control my food costs and have enough to make sure the buffet does not run out of stock. Please HELP !!!!!I started a chinese buffet about a month ago and I am having trouble control the food cost?
seems like you answered your own question. there's a lot of waste. do you guys also do delivery? you can:
1) start delivering orders and take the food out of the batches prepared for buffet, or;
2) be more dynamic..more reactive...watch closely the volume of customers and cook conservatively. rice is cheap. but start off cooking much smaller batches and learn to synergize by offering different dishes that use common ingredients.
if a bunch of people come in...chinese food takes like what - 5 minutes - to cook?
i go into indian food buffets and they're always smaller than chinese food buffets. i bet they're making money.I started a chinese buffet about a month ago and I am having trouble control the food cost?
First of all, learn which days are slow days and limit your selections - don't put out a lot of food at once.
Enter into contracts with food vendors so that you have more control over your costs.
If you have days where you see a lot going to waste, have end of the day specials where customers can buy the leftovers to take home.
you should have done all that research when you created your business plan, which I thinking you have none. - most restaurants probably DO order every day or two - you should have known not every day of the week is going to be as busy as saturday or sunday
I heard that cat is not very expensive
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