RISKAURANTS - COCKTAIL LEAD RESTAURANT RECOVERIES December 02 2016
On the flip side, the business of food is highly risky, the factors making it so are:
- Labour and ingredient costs are high
- Long hard hours
- Negligible returns
Depending on restaurant, food to alcohol sales can be dangerously low, weighing in at 80/20 to 90/10 in many Asian countries.
In Western counties sales ratios ranging 70/30 and 80/20 are more common.
to many restaurants a golden revenue opportunity is being lost by either not having a cocktail offer or having one that’s so old school that no one orders them.
Plating and serving food takes time, effort and money by comparison, serving a quality cocktail takes less effort, time and product costs to return Gross Margins of over 80%.
Many restaurants price cocktails at around the same price of starters (entrees).
Imagine the dramatic impact on your business if you could serve in $ equivalent terms double the value with a starter/cocktail combo. Most likely the 2 together would generate more $ than the sale of a main meal by itself.
Too many restaurant businesses leave money on the counter.. take the risk out of Riskaurant by offering or upping your cocktail offer.