Category: Kitchen Finance

Stop profit margins falling
Kitchen Finance

Stop your profit margins falling | Kitchen CUT

In the UK hospitality industry alone, research is consistently showing that profits are down.  Profit margins have plummeted from 19% to 1.5% – figures which for many businesses are not sustainable.  The fact is, many companies are making a loss and are in danger.  Here, Michelin Starred chef John Wood looks at the reasons behind the…

Kitchen Finance

Why do my food costs fluctuate?

Kitchen CUT Founder John Wood responds to one of the industry’s most frequently asked questions regarding cost control and looks at why this is often a challenging and sometimes confusing subject…

Kitchen Finance

How do buffets make money?

Inevitably many hotels will, at some stage, have to create buffets – whether this is a simple Continental breakfast buffet or an elaborate Christmas or New Year’s affair. All of these can potentially make or lose money if not controlled and managed correctly. There is an art to creating an offering that is tempting and interesting,…

Kitchen Finance

Have you set your budgets and restaurant revenue targets for 2016?

In this latest article, Kitchen CUT Co-founder John Wood looks at how Revenue Growth isn’t just about driving more customers in to your restaurant. Here are some top tips on how to achieve your restaurant revenue targets.

Kitchen Finance

Are your food cost margins punishing your customers?

Delivering consistently good dishes, is one of the key factors in securing return customers, which is an important part of running your business. However, so is controlling your costs and ensuring you’re delivering your food cost margins. How can you manage the two without compromising on either? John Wood explains…

Kitchen Finance

Losing control of costs is a kitchen’s biggest killer

Kitchen CUT Co-Founder John Wood recently wrote an article for Foodservice Equipment Journal about how controlling costs is critical for a successful and profitable kitchen. It just takes diligence and a willingness to respond to factual analysis. [gdlr_row] [gdlr_column size=”1/2″] John’s take on controlling costs John Wood talks about the way kitchens are run and…

Kitchen Finance - Menu Writing

Menu Writing Lesson 3 : Menu Pricing Strategy

Writing menus can be a lot of fun for chefs. It’s very exciting seeing your dishes listed in print: and hugely rewarding. But it’s all too easy to forget that the dishes must have the right price tag in order to enable them to make the best profit margins. Having a well-thought through Menu Pricing…

Kitchen Finance

Tracking breakages in your kitchen

https://www.kitchencut.com/wp-content/uploads/2015/04/Breakages-tracking-tool-from-joinkitchencut.com_.jpg In this article we are going to look at breakages in kitchens, covering crockery and glassware but also the importance of stock taking to manage cutlery and the infamous ‘tea-spoon epidemic’ that we have in this industry!

Kitchen Finance

Food prices will continue to increase in 2015

https://www.kitchencut.com/wp-content/uploads/2015/03/Price-increases-in-2015-from-joinkitchencut.com_.jpg

Kitchen Finance

How to calculate food cost for a recipe | KitchenCUT.com

[gdlr_row] [gdlr_column size=”1/2″] Recipe Costing: One of the questions that many chefs ask is: “How do I calculate food cost?”  Many involved in restaurant management will often shy away from getting involved with this area of the business as they have never been taught how to cost a menu or even how to calculate a Gross…

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