Restaurants are complex systems to manage. These public catering outlets have different types of accounting, where, in addition to money, it is necessary to correctly distribute the purchase and storage of products, develop food calculations, and take into account the required number of personnel.
These and other parameters will allow you to determine Management accounting in Restaurant.
Peculiarities
Among the parameters of the catering point management system, it is worth highlighting:
- Develop a concept and strategy for the development of the restaurant, and constantly monitor its compliance.
- The number of visitors is determined, what area of the dining room is required to correspond to the chosen development strategy.
- The direction of the establishment and how many dishes there will be on the menu are determined.
- Based on this factor, the kitchen area, the number and types of equipment, the number of cooks and other personnel are selected.
- Depending on the area of the hall, the number of tables, the influx of visitors, the number of waiters and other personnel who will serve the guests is determined.
- An accounting staff and options for accounting for products, cash flow and other factors affecting the financial component of the restaurant’s activities are formed.
These parameters are taken into account at the planning stage, the creation of a catering establishment and during its operation.
Management nuances
The geographic location of the restaurant relative to the main flow of people is an important factor in the development and planning of the number of seats. It is the accessibility of the establishment, the presence of nearby parking lots, how many people see the sign that will determine the attendance, and as a result, profitability. With a large influx of guests and a small number of tables, it will be possible to increase markups on dishes.
It is important to combine the number of dishes on the menu with their quality and the tastes of the public. The coincidence of these factors gives the restaurant a reputation, increases its popularity, and can compensate for the shortcomings of its geographical location and room capacity.
It is important to agree with reliable suppliers to ensure a constant flow of fresh and high-quality products. It is worth counting on several partners to avoid the dictates of one, unjustified increase in product prices.
It is important to advertise a restaurant correctly and promote it in various ways. Campaigns can be one-time or ongoing; it is worth observing their optimal combination.
Restaurant management includes constant analysis of all aspects of activity and identification of shortcomings and their timely correction.
