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Food Stocktaking
Food Stocktaking Service
With food becoming an ever-increasing percentage of overall sales in
many establishments it is imperative that this part of the business is
performing to its maximum potential.
At Caterworks we use a proven plan to ensure that through regular
stocktakes,the potential achievable gross profit margins are being
achieved in your business.
We focus on maximising your profits and optimising your control through
a line by line analysis of your stock and purchases and make
recommendations based on your results.
We alert you to supplier increases and help with procurement and
supplier negotiations if you wish.
gross profit issues | regular food stocks | menu pricing and development | dish costing service | supplier negotiations | HACCP policies and compliance |
allergen information |buying & selling valuations | kitchen health & safety | kitchen design | equipment procurement
The Food Stocktaking Process
•
We conduct an opening
stock count and produce a
line by line report.
•
We conduct a second count
on a follow up day and
produce the results on-site
that for a review with your
chef, management team and
owners.
•
We conduct further counts
on an agreed schedule and
keep your management
teaminvolved and help you
to increase your GP%.
•
We can sit down with your
chef and do a full costing on
all the menu items to ensure
targetedGP% can be
achieved.
•
We can conduct a full sales
analysis on your menu
highlighting items that are
not selling with a view to
reduce your stockholding.
•
We can provide you with
recipe and cost cards for
each dish with a GP margin
for each dish.
•
We canprovide an analysis
with your current supplier
prices against market
averages and a strategy for
increasing GP margins.
For more information call 07717 762 209
Food Stocktaking
Food Stocktaking Service
With food becoming an ever-increasing percentage of overall sales in
many establishments it is imperative that this part of the business is
performing to its maximum potential.
At Caterworks we use a proven plan to ensure that through regular
stocktakes,the potential achievable gross profit margins are being
achieved in your business.
We focus on maximising your profits and optimising your control through
a line by line analysis of your stock and purchases and make
recommendations based on your results.
We alert you to supplier increases and help with procurement and
supplier negotiations if you wish.
gross profit issues | regular food stocks | menu pricing and development | dish costing service | supplier negotiations | HACCP policies and compliance |
allergen information |buying & selling valuations | kitchen health & safety | kitchen design | equipment procurement
The Food Stocktaking Process
•
We conduct an opening
stock count and produce a
line by line report.
•
We conduct a second count
on a follow up day and
produce the results on-site
that for a review with your
chef, management team and
owners.
•
We conduct further counts
on an agreed schedule and
keep your management
teaminvolved and help you
to increase your GP%.
•
We can sit down with your
chef and do a full costing on
all the menu items to ensure
targetedGP% can be
achieved.
•
We can conduct a full sales
analysis on your menu
highlighting items that are
not selling with a view to
reduce your stockholding.
•
We can provide you with
recipe and cost cards for
each dish with a GP margin
for each dish.
•
We canprovide an analysis
with your current supplier
prices against market
averages and a strategy for
increasing GP margins.
For more information call 07717 762 209