Tag: <span>Kitchen finance</span>
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…
Restaurant Inventory Management
The importance of stock control: why is stock taking (inventory) so important?
In this article, Kitchen CUT Co-Founder John Wood looks at why stock taking (or inventories as it is also referred to) is important and the impact it can have on your business. It needn’t be a time-consuming task…
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
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!