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Here are a few questions for you. The right answer will save you big bucks, put more money in your pocket and make the kids happier at Christmas, on their Birthdays, or whatever.
1. Is your business losing money
out the back door?
2. Is employee theft costing more to do a banquet or catering job
than it's worth?
3. Do you have standardized recipes, menu item costs, and yield
reports?
4. Are they updated as prices and costs change?
5. Are they used to compute monthly profit and loss, compare
inventory
to detect theft, wastage, or inadequate portion control, and to
determine
which menu items are not contributing to profit?
6. Do you have a complete inventory control system, or are purchase
totals simply collected every month in a computer, glanced at and then
ignored until the end of the year?
You'll need the Control Survey
Form that will be on here ASAP
to
take a complete inventory of the actual control systems that you have
in
place. Soon as I figure out how to convert from an Apple IIe file to
PC.
Detailed steps to take to do that Survey are included with the Form.
bravenet.com