Hidden costs in gastronomic businesses generate 10% to 15% impact in restaurants

Hidden costs in gastronomic businesses generate 10% to 15% impact in restaurants

The term “hidden costs” can be confusing, even for the in definition are amounts that are not productive for the performance of a and that usually go unnoticed in the administration.

“There is a negative impact of 10% to 15% in restaurants with reference to hidden costs, since these are not recorded by an accounting area, causing a leakage of resources that in itself will generate losses and harm the productivity of the business. ”, comments Jorge Cerna, director of the Gastronomy and Business Management course at Le Cordon Bleu University.

However, these figures can be recovered if these costs are identified in time and converted into a benefit or plus for companies. Thus, Cerna mentions the most relevant points and those that should be reviewed in detail:

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Temporary staff: It is important to know or be aware of the number of employees who work in companies. If the rate of employees is high or you are working with temporary workers, it is likely that the business does not have a real notion of the cost of labor and that is where a hidden cost is formed. In this case, it is advisable to share a good work environment and generate a better coexistence of the team. Thus, they will feel more motivated, the company will not be affected, and of course, the rotations will be much lower.

The shrinkage: It is the loss of products used in restaurants to prepare dishes. When a product is purchased, it is purchased at an exact weight and price, but over time and distance, it loses its volume, causing less quantity to be obtained in the end, or sometimes many parts must be removed, causing the initial amount is lost and, therefore, money. Cerna recommends taking advantage of all the remaining supplies, since soups or sauces can be prepared that will also be offered on the menu, making sure that this hidden cost does not directly affect the business.

Desktop items: In this case, a hidden cost can also be identified, because when buying stationery or items necessary to work and see areas that are also important related to gastronomic businesses, many times they are not considered within a registry, but in the long term it can affect brand budgets. Therefore, the best option is to have an adequate planning of activities that allows knowing the step by step of what is going to be done and with it an efficient management of all the resources that need to be acquired.

The points mentioned will vary a bit depending on the production that each business handles, but it is important to take them into account to avoid them. “The success of a restaurant lies in cost control and taking them properly to obtain adequate profitability”, specifies the spokesman.


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