Banquets: measures to control them
The Banquet or celebrations represent a restorative activity that very frequently constitutes the main way of generating resources for the restorer. However, they are not always the object of the necessary attention and control, so we incur in sales of contained profitability.
The first recommendation that we should make to every restaurateur is to quantify the relative importance of banquets in their restorative activity, that is, to what extent the good progress of my restaurant depends on the banquets ?. For this we will have to calculate the following variable:
Based on this data, the restorer must apply the principle that their costes at banquets are proportional to the rest of the business. If he restaurant yields a ratio of 34% of personnel expenses over sales, the operation of banquets should point to a similar value. This basic rule will allow the restaurateur to plan his banquet template, as well as other costs.
On this basis, we must first of all calculate certain variables on banquets to later analyze the result obtained and its proportionality with the rest of the catering services. In this sense we need:
Both consumption ratios, to qualify as optimal they should remain below 25%. Provided that the merchandise used in both farms is similar, the cost must point to some parallelism.
The use of extra staff for banquets should not suppose that our ratio of personnel expenses shoots up above the usual values of the company (normally it will be below 35%).
It is convenient to quantify the importance of the adoption of extra personnel in the total of personnel expenses, for this we calculate:
If the value of this variable is high, it means that we are facing an insufficient workforce that relies heavily on hiring extras.
We have reflected the two pillars of Insights of restoration costs: personnel expenses and consumption of raw materials. However, we will not have a rigorous control of the banquets if we do not apply the criteria exposed to that part of the general expenses that affect them: commercial expenses, banking services, advertising, supplies, etc., and we proceed to a periodic control of the same