So, I recently started a job as a kitchen manager, which is a position I've never had before nor qualified for; I find that there are a number of hiccups in the operation, as the gross profit is not what it should be, and the food costs are slightly higher than desired.
Firstly: the main issue is in the cold kitchen, where the salads are costing a huge amount (basically more than the profit they're generating), how would I prevent or lessen any wastage or theft, or using too much ingredients. We have now started portioning the cheeses, meats, olives etc, but how would I control the "little stuff," e.g. cucumber, lettuce, onion? And what sort of a system can be set in place to measure stock against what is sold?
Then in the dry goods - what would be the best way of controlling items out? Apart from counting tins of apple sauce or packet of sugar every morning and then recording it whenever it is issued as everything is done manually - we do not have a stock management option on our POS.
Lastly, the owner has also asked me to contribute in growing the business; it's been in operation for over 30years (there's a bar as well), but I personally feel it could do with some updates, especially to the menu. But how would this be accomplished without turning away those patrons who are used to the menu? What promotions / events / special 'events' would be the easiest to implement for good profit?
I realise this is a lot to ask, but I am new to this environment, so any advice here would be very much appreciated. I live in South Africa, if that is of any relevance.
Thank you very much,