#6 — Are sales improving? Are costs in line?

A review of the operation’s sales and expense reports will tell you whether financial results are getting better or worse, but not why.

We’ll not only discover the why, but also what can be done to increase sales and reduce costs. Even if sales and expenses seem reasonable compared to prior years’ results, there may be more that can be done to improve performance. We look not only at the numbers, but at the way the service is being provided — marketing, merchandising and presentation; efficiency in food handling, preparation and service; staffing and labor utilization, and a host of other operational details that will provide answers and uncover opportunities for creating a better, more customer-satisfying and cost-effective operation.

Next question: Are the food service facilities meeting our needs?

Talk to us about your vision for your food service operation — Contact Clarion Group

Food Service Consultants
P.O. Box 158,
Kingston, NH 03848-0158

Phone: (603) 642-8011   
Fax: (603) 642-7744

Offering food service management consulting, hospitality services consulting, sustainable dining facility design. Nationwide food service consultants.

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