Controlling Food Costs In A Small Restaurant (Page 4 of 4) in pdf

Controlling Food Costs In A Small Restaurant Page 4

Controlling Food Costs (Page 4)

“Point-of-Sale System,” a spreadsheet can be devised for this purpose.

This would need to be posted daily to be effective.

I have mentioned all the methods of controlling food costs by using

inventory and point of sale systems to achieve maximum food cost

controls in a small restaurant. Taking into consideration that this is not

a desirable job and most small restaurant owners will balk at instituting

the suggestions in this article. It might behoove you, the small

restaurateur to hire an outsider to set up the system and show you how

to maintain it going forward. The savings in food costs will more then

pay for this cost.

Finding a suitable “Point of Sale System” is easy today just look on the

web or attend a restaurant trade show. Those restaurants serving

wine, please see our article “Increase Your Wine Sales” in this

publication or on our website.

Good luck in your endeavor to implement these systems. Feedback will

be welcome and appreciated. Please email us by logging onto our

website.

Martin Dershowitz

Dershowitz & Company

Accountants & Auditors

Jenkintown, Pa. 19046

215-887-0344

Controlling Food Costs In A Small Restaurant Page 4