TIPS TO TRACK COSTS
Keeping more information handy, FECs can better negotiate with their vendors to increase profits, Walkover says. “You can tell them, ‘I’m buying a truckload of this a week, I need a better price.’ Now, you have the leverage to do that.”
Show, Don’t Tell
Operators should photograph all the product lost in a month and post it for employees to see the amount of money wasted on inefficient cost control. It’s not a problem if an FEC’s standards call for dumping fries on the plate or tray, rather than using a container (à la McDonalds). Walkover suggests measuring the fries before they leave the kitchen to limit waste.
Keep it Simple
Make the menu easy to digest and highlight the stars.
Go After Quality
Items like chicken tenders, pizzas, salads, and shareables should hit the menu at all FECs, Pitts suggests. “You have to cater to your customers,” Walkover says. “What you like to eat might not be the same as your guests.”