Starting, Owning and Marketing A Restaurant Blog|Starting and Owning a Restaurant - Construction, Planning, Marketing, Opening and Managing a New Restaurant

After a little more than 60 days of business, it’s time to start looking at tighter cost control. In the initial stages we focused on the food, customer service and marketing. We costed out our menu and knew that projected costs were in line at the time we opened. Since that time we haven’t done much to look at operating costs.

We will look at these areas:

• Scheduling and better management of time in the kitchen and front of the house.
• Food costs as the market continues to fluctuate (up and down) for commodities like meats, eggs, dairy, cheeses and wheat based products.
• Elimination of services, menu items, fixed costs, maintenance, and general administrative costs that may not be needed.

While sales are holding up well, we can focus on the cost to do business as a long term operational basis.