Cost Management

How to Turn Challenges into Profits for Your Restaurant?

Do you feel that your establishment is not earning as much as it should, and the list of expenses seems endless? This is frustrating, but unfortunately a common phenomenon in the gastronomy industry. One of the most frequent reasons for failure in this business is improper cost management, and a restaurant, as you well know, generates a lot of them.


At Bon Vivant Advisory (BVA), we know that the key to success is not just reducing expenses, but above all optimal allocation of resources. The correct structure of fixed and variable costs in relation to achieved revenues is the foundation of a stable and profitable business. Key Cost Areas in Gastronomy
Costs associated with running a restaurant are concentrated around three main areas:




  • Labor costs: Wages, contributions, training, benefits – this is a significant part of the budget. Effective team management, schedule optimization, and employee motivation are key to controlling these expenses.

  • Food Cost/Beverage Cost: The cost of food and beverages, i.e., the direct cost of sold products. This requires precise inventory management, negotiations with suppliers, portion control, and loss minimization.

  • Operating costs: Rent, utilities, licenses, insurance, marketing, equipment servicing – these are fixed and variable charges that also require attention and optimization.

    What is cost optimization?

    We often hear about cost optimization , but it's important to understand that it's not just about cutting expenses.

    It's a much broader concept that means proper allocation of resources in a given area to bring the greatest possible value and profit. Sometimes optimization can even mean increasing expenses in one area to achieve much greater savings or revenue growth in another. From our experience, seemingly small changes in cost management can lead to significant savings and increased profitability on an annual basis. That's why cost management is one of the most frequently chosen services by our clients – because we see real results!

     

    10 YEARS ON THE MARKET

    Why choose professional cost management with BVA?

    At Bon Vivant Advisory (BVA), we help you look at your finances from a new perspective. Thanks to our experience and analytical approach:

     

    • We identify hidden sources of losses: We show where your money is \"leaking\" and why.

     

    • We propose effective optimization strategies: We create individual action plans tailored to the specifics of your establishment.

     

    • We support in negotiations: We will help you obtain better terms from suppliers and partners.

     

    • We teach effective management: We provide knowledge and tools that will allow you to control costs long-term.
    Dlaczego warto postawić na profesjonalne zarządzanie kosztami z BVA?

     

    Don't let high costs hinder the development of your business. Contact Bon Vivant Advisory (BVA) and find out how we can help you turn cost challenges into real profits.

    Consultation: 1h / 250 PLN net. The first consultation (1h) is free.

    Frequently Asked Questions

    Is cost management only about cutting expenses? No, cost management is a much broader concept than just expense reduction. While reducing inefficient costs is part of it, true optimization involves proper allocation of resources in areas that will bring the greatest value and profit to your restaurant. Sometimes it even means increasing investment in one area (e.g., better quality ingredients, staff training) if, in the long run, this translates into higher profits, better product quality, or greater guest satisfaction. It's about efficiency and strategic use of every zloty.

    Where to start cost optimization in my restaurant? Start with a thorough analysis of your current cost structure. It is crucial to understand where your money is being spent and in what proportions. Focus on three main areas: labor costs, food cost/beverage cost, and operating expenses. Only after identifying the largest cost items and their interrelationships can you move on to finding areas for optimization. Often, seemingly small changes in inventory management or work schedules can bring surprising results over the year.

    What tools can help me control costs? There are many tools that can support you in effective cost management. These include specialized warehouse and sales management programs (POS), which allow real-time monitoring of product consumption and inventory levels. Work schedule planning systems that take into account sales forecasts are also useful, helping to optimize labor costs. Furthermore, regular and precise inventories/stocktakes, as well as food cost analysis for each menu item, are the foundation of effective expense control.

    How often should I analyze and optimize costs in my establishment? Cost management is an ongoing process, not a one-time action. We recommend regular, preferably monthly or quarterly, cost analysis to quickly react to any deviations and market changes. Inventories should be carried out regularly, e.g., weekly or bi-weekly, to have ongoing control over inventory. The dynamic nature of the gastronomy industry requires constant vigilance and flexibility in approach to finances to maintain profitability at the desired level.

     

    Check what we can do for you

    See our services and solutions tailored to the real needs of your business.

    Our Offer

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    Business Plan for a New Gastronomic Concept

    Are you planning to open your own restaurant and looking for a guide to ensure a safe start?

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    Mystery Guest

    If you believe that such an assessment makes sense for your venue, get in touch with us.

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    Cost Management

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    Menu engineering

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    Raw Material and Supplier Management

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    Service for Investors

    Service for Investors: Comprehensive support for foreign investors in the process of entering the Polish gastronomy market and opening new venues.

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    Product Development

    Do you have an idea for a product, service, or solution for the gastronomy industry but don’t know how to sell it?

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    Chain Development

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    Rebranding & Redesign

    Has your restaurant already seen its prime years behind it?

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    Trend Spotting

    Monitoring and analysis of global and local gastronomic trends, enabling you to stay ahead of the competition and innovate your offerings.

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    Succession 2.0

    Support program for the younger generation of owners in the process of taking over family gastronomic businesses, modernizing them, and building authority.

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    Inventory / Stocktaking

    Professional external inventory control and verification in the restaurant, aimed at cost optimization and loss minimization.

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    Food Photography

    Our company will select inspirations, prepare creative concepts, present reference photos, and oversee the entire photoshoot session.

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    Kitchen Technology

    The heart of every restaurant is its kitchen, and its proper functioning largely depends on the technological design and equipment.

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    Market Research for Gastronomy

    Take advantage of Bon Vivant Advisory\\\\\\\\\\\\\\\'s support and conduct a professional analysis of the gastronomic market.

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    Training for the Gastronomy Industry

    We provide specialized training for managers, bartenders, and waitstaff, enhancing their qualifications and the quality of customer service.

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    Contact us
    Bon Vivant Advisory Sp. z o.o.
    ul. Żurawia 6/12 lok. 745
    00-503 Warszawa
    biuro@bvad.pl
    +48 535 444 451
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