How to Prepare Your Restaurant for New Year’s Eve
Over the festive period, alcohol consumption in Australia triples and restaurants enter one of the busiest times of year when it comes to bookings.
Nonetheless, customer anticipations over this busy period are a little different than they are at other times of the year.
So, what can you do in the lead up to New Year’s Eve and how can you manage things on the night to ensure your customers get the New Year’s celebration that they want?
When it comes to portion control it’s time for you to be in control. As a base for computing your restaurant’s cost-effectiveness and profitability, portioning your product is critical to keeping your margins low, your flavours balanced and your plates consistent. Effective portion control is easier than you think and is a paramount way to correctly measure where your expenses will sit each month. Without a proper portion control method in place you end up gambling with these expectations, and in the restaurant industry, it’s often these kinds of expectations that can make or break you.
When you first launched your business, the excitement and enthusiasm was raw and tangible. With every step forward and with everything in, you craved to jump for joy, though you contained yourself. Your dream was becoming a reality. Your business was seeing success and victory. Life was bloody good.
Do you know your food cost?
In order to keep your profits and margins in line and have your prices affordable for your customers, each item on your restaurant menu should be priced to determine its food cost. (The actual amount it costs you to make the dish.) This doesn’t mean that the food items you purchase should be the cheapest accessible because quality is the most important facet of creating menu items, but you need to balance high and low food costs together in order to obtain an acceptable gross profit margin.
Your menu should have an easy to read font & format.
Hard to read font and too much text make it difficult for customers to read your menu. Keep your menu design simple and elude from using too much culinary terminology.