precios del men\u00fa<\/a>. Empieza por calcular cu\u00e1nto dinero se invierte en cada plato, desde los ingredientes hasta la preparaci\u00f3n. Un gerente avispado podr\u00e1 entonces decidir si el mayor coste de un producto de valor a\u00f1adido podr\u00eda, aun as\u00ed, generar m\u00e1s beneficios gracias al ahorro en mano de obra.<\/p>\nDescubre tu potencial de beneficios<\/h3>\n
Piensa en lo que supone preparar sopas desde cero. Hay que adquirir, preparar y cocinar cada ingrediente, tres tareas que requieren mucho trabajo. Las sopas congeladas suelen tener la misma calidad que las preparadas desde cero, pero sin consumir tiempo en la cocina ni mano de obra.<\/p>\n
Seg\u00fan un estudio de Toast, un an\u00e1lisis exhaustivo de la carta puede generar un aumento potencial de las ventas de 27%. Identificar los platos que generan mayores beneficios te ayuda a ajustar las recetas, los precios y la composici\u00f3n de la carta.<\/p>\n
Seg\u00fan se\u00f1ala Toast, los tres indicadores m\u00e1s importantes para medir la rentabilidad son el coste de los productos alimenticios por plato, el porcentaje del coste de los productos alimenticios y el beneficio bruto.<\/p>\n
Da los siguientes pasos<\/h3>\n
A partir de estos datos, Toast sugiere representar los art\u00edculos en un gr\u00e1fico para mostrar su popularidad junto con su rentabilidad. Los art\u00edculos muy populares y con una alta rentabilidad son los m\u00e1s recomendables. Los art\u00edculos con baja rentabilidad y poca popularidad podr\u00edan ser candidatos a su eliminaci\u00f3n.<\/p>\n
Se deben evaluar otros productos para ajustar su precio o su receta. Los productos rentables que no se venden bien podr\u00edan rebajarse de precio, mientras que en el caso de los productos populares con baja rentabilidad se deber\u00eda plantearse una revisi\u00f3n de su receta.<\/p>\n
Los costes de personal son otro factor importante a tener en cuenta. Para comprender mejor estos costes, agr\u00fapalos por puesto o \u00e1rea del restaurante \u2014por ejemplo, personal de cocina, sala y direcci\u00f3n\u2014. Esto deber\u00eda permitir identificar las \u00e1reas en las que los costes de personal son m\u00e1s elevados. Si las horas trabajadas por el personal de cocina son muchas, una soluci\u00f3n podr\u00eda ser utilizar ingredientes de valor a\u00f1adido, como sopas congeladas.<\/p>\n
Colaboraci\u00f3n de Campbell Soup Co.<\/a>
<\/p>","protected":false},"excerpt":{"rendered":"Si no tienes claro qu\u00e9 art\u00edculos son los m\u00e1s rentables, puede que te est\u00e9s perdiendo una oportunidad.<\/p>","protected":false},"author":19,"featured_media":5514,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69],"tags":[],"class_list":["post-5513","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-running-your-business"],"acf":[],"yoast_head":"\n
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