Grip Program
Grip Your Business Program
The Best Tool to Manage & Control Your Business Unit ALL THE TIME
Continuous business monitoring
Protect Your Business
Avoid SUDDEN SURPRISES
For running and new project:
1. Spot and identify the project cost items
2. Build up data so you know where you stand at every step of the way.
3. Know how and where to direct your business.
4. Quickly spot any cost leak that may lead to project number disturbance.
5. Remember, even 0.001 digits and numbers build up to considerable numbers without notice.
6. Make sure that your current business numbers are in the same line as your project plans.
7. Spot and identify unnoticed discrepancies that might lead to project negative numbers and, thence project mismanagement.
Included are
• Recipe costing of all menu Food & Beverage items.
• Suggestive prices of F&B menu items
• Control sold items portioning vs recipes, menu items stock vs unit sales
• POS System Menu pricing updating.
• General Costing & approvals of marketing offers and general market activities offerings
• Monitor, and control new required food & beverage menu item feeding in the System.
• Daily /Weekly/ Monthly Food & Beverage cost Report.
• Control, analyze, and report physical control items of the company operations requirements and involved in organizing issuing and receiving systems controlling waste, avoiding receipt of unwanted goods, etc.
• Support all cost information for the Financial Management to develop the management report. Contact Us for a Free self-audit on the cost control menu design and selling price issue.
Control measures for Cost & Sales
* Controlling Cost & Sales with a Grip?
* You are breaking even? Is your Breakeven Target your true breakeven target?
* Operational Food Cost – Apart from Accounting Does your food cost match the planned food cost?
* How deviated are your numbers from the ACTUAL numbers?
* How deviated are your numbers from the planned project numbers?