Cost control and reduction is vital for any business
Is the weight of your costs getting to be too much?
Your bar or restaurant has several costs to doing business. Some costs, like your lease payment or insurance are fixed. But many costs are controllable, including food cost, beverage cost, labour and capital expenses. But these costs can sometimes be tricky to manage: How much inventory should you bring in? Can you swap out for a cheaper product without affecting quality or portion size? Will your guest experience suffer if you cut back on labour? While cutting costs can vastly improve your profitability, it can also cause a negative impact on your business if it's not done properly. We can help identify areas of opportunity, and show you how to balance your costs and inventory without sacrificing quality.