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Reviewing Reports at Desk

Operational Assessments

Point-to-Point will help you identify the most critical elements of your operations. Our evaluation of your foodservice operation will include both operational and financial perspective.

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Determining Critical Numbers

  • Food costs (from a percentage view and gross profit dollar point of view)

  • Labor costs

  • Prime costs

  • Beverage costs

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The Process

  • Determine ideal critical numbers

  • Determine the difference between ideal and actual critical numbers

  • Research why critical numbers are high

  • Take action steps to close gap between ideal cost versus actual cost
     

Top Three Culprits

  • Poor vendor management

  • Poor labor management

  • Poor culinary management

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Your operational turnaround strategy should be centered around getting your critical numbers where they need to be, evaluating your current practices, reducing your overall expenditures, and improving your cash flow.

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Based on which critical numbers are the most "out-of-line" should determine your starting point. For example, if food costs are your main culprit then address this first. The top three actions Point-to-Point takes to improve food costs are vendor procurement management, inventory controls, and menu analysis. There are plenty more action steps involved in the process, but these categories are the most common problems for restaurants and the easiest to address to produce quick results.

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If labor costs are your main culprit, then your starting point should be cutting labor cost. But where do you start? Point-to-Point starts by checking the technology your managers utilize to track labor costs easily and efficiently. You can reduce your labor cost percentage by using scheduling software that integrates with your POS system. This enables your managers to review sales data over a certain time-period to accurately forecast labor needs. You can also cut labor costs by implementing the right systems, such as contactless service and table-side ordering. Having this technology is critical! Otherwise, there will never be consistency in cutting labor costs.

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