Cost Control Audits for Restaurants
Most restaurants have found it difficult to manage their finances leading to losses. Lack of ability to keep their restaurant costs in check may result in huge losses and could potentially impact the business continuity.
Restaurant Cost Control, Quality and Efficiency in service delivery, modernization etc., is an essential part of the business. PROVEX having its exposure in more than 50 restaurants, Coffee shops, franchised brands, etc over various market segments has a well developed strategy to support its clients engaged in such business.
Detailed Internal Audit of Operations (Cashier activities, Dining room, Kitchen), Accounting for most effective and efficient Cost Management strategy
Menu based Costing, Menu Management
Inventory Management - Tracking & Managing Inventory To Ensure Restaurant
Food Cost Control with portion controls
Procurement and Supplier review
IT Infrastructure—Automations, POS and integrations
MIS – Daily, Weekly, and monthly Cost analysis
KOT controls
Staff Performance KPIs and Skill retention process
Cashier Frauds, Manager Controls and Reporting etc.
PROVEX FOCUS SAMPLES
Are the procurements made at appropriate times during the day to achieve
lowest and most fresh items.
Are the open timings made giving sufficient time for cleaning, and cooking
activities,
Is your MIS aligned to activities in progress?
Is food cost analysed on a daily basis and segregated for catering and dining hall
services
Do you have the right skills placed in your Kitchen
Is there a Central Kitchen used for servicing multiple outlets.
Is there a quality control procedure for your Kitchen and Dining room
Are food tasting done regularly to maintain the taste and quality of the recipe.
Are the items in the recipe made available without redundancy
Is the supply of foods to outlets maintaining a Cold chain.
Are fraud potentials identified and covered in the control processes
Are credit card procurements reconciled Daily.
Do you manage your cost effectively and efficiently?
Is there a proper safeguard of your assets / investments
1Are the procurements made with the necessary competitiveness buildup.
Is the vendor sourcing done appropriately
Have you connected with the appropriate vendors for ensuring availability
Is there a proper security, Insurance cover for all aspects of business
contingencies arising in the hospitality industry.
Is the storage and expiry terms of the products adequately managed.
Are the wastages of cooked, semi finished, and raw food materials adequately
managed and many more areas covered. Reporting, IT, and HR
