Why Profit - Restaurant Produce Spreadsheet

What is a restaurant without a restaurant produce spreadsheet before you to help you asses its performance? You’re never going to know how well it’s doing if you don’t have a restaurant produce spreadsheet! After all, it is a measure of the popularity of your restaurant! Confused about what I’m going on about? After all, produce just means a visit to the local supermarket right?

Calculations and More

Wrong! A restaurant produce spreadsheet is worth so, so much more! Want to know how? Read on! A restaurant produce spreadsheet tells you how many produce items, and in what quantities, your food manager has purchased for your daily run.

This includes all sorts of important items like herbs, fruits and of course, vegetables. These are important ingredients in almost anything you wish to serve up (except maybe, chocolate based desserts!). With me till here?

The more you require these items, the greater the amount you purchase. The greater the amount you purchase, the greater the number of dishes you make, with these ingredients in them. As a result of this, it gives you a very good estimate of your profit! This is simply because, a greater number of dishes prepared mean a greater footfall and that in turn means, a greater profit!

What To Include

That was simple wasn’t it? So how do you go about making a restaurant produce spreadsheet? First off, list all the items that your kitchen requires. This includes mundane leafy vegetables like cabbage, lettuce (romaine, and iceberg) and spinach.

Don’t forget to include fruit like apples, bananas and lemons. Vegetables like onions (red, spring, and regular), carrots and potatoes should also be included. In fact, mushrooms too fall in this list. Last, but not the least, certain herbs such as celery, cilantro etc. should also be included.

Then put in the amount of each type of produce purchased each day of the week. Also include the cost of each item. Then comes the tricky part – you total it.

Don’t forget to include the delivery charges. After all, that should also be taken into account while calculating your profit. You also need to include the amount of each produce used everyday so that you can compare this with the amount purchased.

Yup, not very easy is it, calculating your profit? That’s why you can have a look at the free restaurant produce spreadsheet on offer at my site. This will not only help guide you through the entire process, it’s also going to make life much easier for you! So go get the free restaurant produce spreadsheet today!