There are many benefits to bringing in a group like PFF. After being within the same four walls for any extended period of time, peoples’ sense of awareness can cease to exist. PFF is a fresh set of eyes that can quickly recognize opportunities and has the applications to develop them. Whether the challenge is a high cost of goods or building sales, PFF can provide solutions.
This is a common problem. The only thing more frustrating than out-of-line costs is not knowing how and where to address them. But there is a set of systems and procedures that must be put into place if the food and beverage numbers are to managed properly. The role of PFF is to supply the tools and integrate them into the daily and weekly routines of the food and beverage team. Ideal cost of goods is not achieved by waving a magic wand; it requires diligence, an acute sense of awareness and continuous monitoring.
PFF prides itself on staying involved long after the completion of a project. In situations where multiple visits to the site are necessary, PFF bridges these gaps with continual phone or e-mail support. At the end of a job, we stay in touch or are always available to use as a sounding board or another opinion. Our success is dependent on your success.
Good prices do not guarantee a good cost of goods. It is more like the icing on the cake. How the goods are handled after they come in the back door is more important. PFF can help to negotiate the fairest prices (and there are savings to be had), but it is the systems used to manage the product that make the difference.
“Small” can be beautiful. Less can be more. PFF “right-sizes” the kitchen for the concept, paying attention to the menu and the anticipated volume of business. PFF has no ties with equipment manufacturers or distributors (a main source of expense). We consult with local sources as well as nation-wide before any decisions are made. Our designs factor in the prevailing building codes and health standards, so that no time or expenses are wasted due to error, or to a lack of homework being done.
No. Any successful food entity has its success rooted in quality, service and cleanliness. These are the cornerstones that support the administrative aspects of the food and beverage business. They help to generate repeat business, and without repeat business success is unlikely. PFF includes in its operational evaluations a critical look at many things in addition to the bottom line: sanitation and food handling procedures, staff training and management style are only part of our overall assessment of your facility. Our approach is based on a sense of ownership-anything we prescribe for your facility is the same approach we would apply if the operation were our own.
It depends on the concept. Successful operations’ food and beverage costs can range from 20-40%. What is good for one concept may be disastrous for another. PFF can tailor the costs strategy to fit the P&L margin needs, using menu analysis, sales mix and theoretical cost schedules. There are industry standards to compare to, but in the end, each operation generates its own special profile.
No. Successful food operations had been running long before computers ever came along. It is amazing how many dollars are spent on exotic POS systems only to be used as a cash register. If you already have something fancy, then PFF can show you how to better use it. If not, then we can still show you how to make money with a pencil and pocket calculator.