Essay Example on Managing Costs in the Restaurant Business: The Essential Strategy

Introduction

The cost strategy is essential in the management of any company moreover the companies making profits. The final sales cost and deduction of all liabilities and expense is the price of the advantage to the company. The restaurant business is having several sections in the management of the cost. The labor cost, equipment expenditure, Ordering expenses, potential price and the general cost. It has to be keenly scrutinized in the management to grow and make the business booming. Several variables have to take into consideration.

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Discussion

Labor

The labor cost is an expense in the restaurant. Fee in labor should be directly proportional to the sales income. When the number of customers rises, there is demand in the labor force to serve the customers in the shortest time possible being a restaurant time wastage should be minimized. The management in the cost of labor is essential in the determination of the last price for serving in a small percentage thought. To reduce the cost of energy, the restaurant should engage the use of computers in the cash teller and the surveillance also using modernized kitchen matches to reduce work needed hence reduce expenses (Mun and Jang). Skilled wakes who make the chicken marsala over white rice in a very distinctive form need trained personnel for perfection. And increase to reduce the time of service to minimal.

Equipment Costing

The equipment the is using in the delivery of service to the customer is necessary. The number and comfort of the customers should be the key driver to the business. When the firm gets favor from the consumers, they will get more profit and the sales will increase. The customers' seats and the serving then well-cooked food in a desert serving materials tends to be customers likes. The equipment expenditure should tally to the number of customers as the customers increase to make them more comfortable by getting better equipment for the meal.

Customers Identification

The customers' majority and the group should be identified critically in the making of the food. Some preference for food is linking to a different group of people. Customers who their need are satisfied are motivated by the meals (Walker, et al.). The food should be the likes of children and the parenting who are the tourists' attractions this tend to reduce waste and get more customer coming in to eat.

Marketing

Marketing of the business is necessary for the publishing of clear manure. Offering free open day food and discount to the children like the ice-cream as an appetizer to the foods awaiting main meals. The free deliveries of the orders to the bid order point is a way of getting more customer and preference wining their end of

Price Actualization

In actualization of price, consideration of labor the items need in a recipe and cost of ordering with a number to served. The price is necessary to fix the menu price. The demand for the commodities in the restaurant is the determining of the expenses. The cost of the with numbers is inversely proportional to the amount. Diversification in the food to serve and using the same ingrediency in making the different items that are almost alike but have different prices. The pricing of difference in the making of variety to increase the fulfilling the business sales and want of consumers. In the chicken and spinach meal, the ingredient can be multi-used and mixed to a certain level to minimize the wattage of the output. The cooking should be actualizing by several customers to eat (Walker, et al.). do not cook and through away as breakage and waste. The ingredients can be receiving from the factories direct to reduce the cost.

Analysis

The saving can be on the incidence of the components to make the recipe and reduce the unnecessary and use multi-tasking recipes in the meals. The diversity to make other meals to diversify the menu is necessary for growing the business and satisfying the customers wants. Marketing in the online and billboard the business will grow drastically in vendors to the deliveries are required to increase sales and improve services to the customers (Mun and Jang). In releasing the quantity of quality is critical in the improvements of the business progress.

Conclusion

Items addition is essential to get the win preference of more customer and find a meal to the regular customer on ice-cream. It will grow the business sales. The cost management starts from the scratch of the business. The pricing model of the item sold at the counter needs consideration to all cost of production in labour to serving of sale. The ultimate business needs for making profits is the primary goal. However, giving the best services to the customer is necessary. Restaurant need be of high quality serving of the food to increase customer preference and the consuming the hotel services.

Works Cited

Mun, S. G., and S. (. Jang. "Restaurant operating expenses and their effects on profitability enhancement." International Journal of Hospitality Management, vol. 71, 2018, pp. 68-76, doi:10.1016/j.ijhm.2017.12.002.

Walker, E., et al. "Food handlers' hygiene knowledge in small food businesses." Food Control, vol. 14, no. 5, 2003, pp. 339-343, doi:10.1016/s0956-7135(02)00101-9.