Forecasting means using previous experience to foresee future occurrences. Restaurants use forecasting to predict everything from next year’s budget to how busy Saturday night will be. These “guesstimates” help management and staff know what to expect so they can plan the work.
These are the steps involved in forecasting:
- Analyze the sales history: Knowing what items were popular at what times yields a lot of information. Consider changing the menu price for an item that is consistently in high demand or removing a poorly selling dish. If Saturday nights are always slow in January, reduce inventory and schedule fewer staff members.
- Account for externalities: If a blizzard is predicted, consider closing early. On the other hand, if the restaurant has air conditioning during an August heat wave, consider increasing supplies and scheduling more staff to account for more customers.
- Predict sales volume: Based on all this information, estimate how busy the operation will be for a particular service or time period. Schedule staff and deliveries of perishables accordingly.
- Predict sales mix: Anticipating how many the restaurant will sell of each menu item helps to plan work. For instance, if the seared duck breast accounts for 5 percent of dinner entrée sales and the restaurant expects 100 guests this evening, expect to sell five duck breasts. (Of course, have more than five prepared, just to be safe—this isn’t an exact science.)
ServSafe Benefits is a hospitality hub built for industry workers.
More Articles for You
-
Hiring Best Practices for Restaurants: Building a Winning Team
A restaurant’s success hinges not only on its menu or ambiance but also on the strength of its team. Hiring the right people is essential to delivering exceptional service, maintaining a positive work environment, and ensuring long-term profitability. Here are some best practices to help restaurant owners and managers build a reliable, motivated, and customer-focused team.
-
Beverage Management: Crafting Memorable Experiences
Beverage programs have evolved beyond merely mixing drinks; they have transformed into an intricate art form that demands skill, dedication, and attention to detail. The art of mixology has the power to create lasting impressions on customers, turning them into loyal patrons. In a world where competition is fierce, bar and restaurant owners must continuously innovate and elevate their beverage programs to stay ahead.
