Layout and Pricing of the Restaurant Menu

The bottom line of the earnings would also be influenced by how you treat your restaurant kitchen. The right equipment and architecture are needed for planning your restaurant kitchen. It will all go a long way towards a good restaurant and ensure that you have the right food rates, menu pricing, cost of labor, and waste reduction.

Planning

Kitchens are one of the main investments in starting a new restaurant. A commercial kitchen requires appliances of industrial-grade that can survive a busy schedule for restaurants. A restaurant kitchen's architecture and layout should allow food to move smoothly from the prep area to the line. Often there is a fabulous location for a new restaurant, but a limited kitchen area, and you need to change your plans accordingly.

Keeping Prep Cost Low

Prep costs are the costs associated with the preparation of front-of-house food in the kitchen. From cutting vegetables and frying pasta to pounding chicken and plating desserts, every restaurant has preparation tasks. With a menu that entails a lot of prep work, the labor costs, especially in the kitchen, would be higher. Buying produce that needs less kitchen prep time is one way to keep labor costs (and the payroll) down.

Pricing Menu

The right prices on your restaurant menu are important. Charge so little and you're not going to cover the grocery prices. Tax too much and you risk taking consumers to your rivals to dine. And how do you know what you need to charge to make a profit? Food cost and portion management are two ways to help you accurately price your menu, so you make a profit, but be careful not to price yourself out of the local economy. Another way to guarantee a return is to build an expensive and inexpensive balance.

Restaurant Portion control

Most of the reasons that franchise chain restaurants are so popular are that they have control of menu portions. Chain restaurants ensure reasonable profit margins by keeping portion sizes consistent, no matter where the spot is. You can also keep a close eye on your portion control, even though you own a small independent restaurant.