Avero's Tips & Tricks: Managing Costs during Downtime
The hospitality industry faces slow seasons and downtimes over the course of a year. Perhaps the first few months of the year are a slow down post-holidays and there's a surplus of staff due to the holiday parties and increased business.
How can we use data to fight off seeing red?
- Beverage Sales
- Manage Food Prep
- Run a Pmix report for items that take longer to prep, need ingredients not used in other products, and/or have higher costs. Can we afford to make some cuts? This will allow for less labor before you are seeing sales as well as wasted items. Check how this impacts your labor % of sales.
Learn more about managing your Costs, here are our walkthroughs of the recommended reports:
Available in all subscription levels:
Available for Essentials and Professional subscriptions only: