To improve the performance and profitability of your restaurant, it's essential to follow a few guidelines that can make a big difference on a daily basis. Here are several detailed tips that can help you improve the management of your business:

1. equipment to maximize and standardize operations

- Gastronomic kitchens: Invest in industrial equipment such as combi ovens, high-efficiency stoves and fryers that guarantee uniform food preparation.

- Sous Vide machines: facilitate the precise and uniform cooking of dishes, resulting in consistency and quality in meals.

- Management systems: Use management and stock control software to monitor inputs, sales and expenses. This helps to optimize processes and minimize waste.

2. What your menu should contain

- Diversity and Appeal: Offer a variety of options and include vegetarian/vegan dishes. Also consider including gluten-free options.

- Highlight Local Products: This not only adds value to your brand, but also attracts customers who value sustainability.

- Nutritional Information: Include information on calories and ingredients in dishes to increase transparency and attractiveness.

3. Tips on when to update the menu

- Seasonal changes: Update your menu each season, introducing typical ingredients and avoiding out-of-season supplies.

- Customer feedback: Listen to what customers suggest and make changes based on their preferences.

- Dish performance: Monitor the sales performance of each menu item and remove what is not performing well.

4. What a Menu Should Look Like to Sell More

- Attractive design: Use a clear layout with legible fonts and high-quality images. A visually pleasing menu attracts more customers.

- Highlights and Promotions: Use highlight boxes for the most profitable dishes. This draws customers' attention and increases the likelihood of sales.

- Appetizing Description: Describe each dish in an engaging way, highlighting fresh ingredients and preparation methods that whet the appetite.

5. How to Increase Dessert Sales

- Serving suggestions: Waiters should be trained to suggest desserts at the end of the meal, described in a way that encourages purchase.

- Combos and promotions: Offer promotions that include desserts in a combo, such as "main course + dessert at a special price".

- Visual display: Display desserts attractively in the display case or on a tray on the tables, allowing customers to see them easily.

6. Step by step to create a technical file

1. identification of the dish: name of the dish, type of cuisine and brief description.

2. Ingredients and quantities: List all the necessary inputs, with the respective quantities for each portion.

3. Method of Preparation: Describe the step-by-step process for making the dish, detailing cooking techniques and times.

4. Cost and Selling Price: Calculate the total cost of the recipe and determine the ideal selling price, taking into account the profit margin.

5. Control Point: Identify the control point to ensure standardization (e.g. temperature, texture).

6. Portions and Presentation: Define the portion size and presentation to ensure uniformity.

7. Other relevant tips

- Staff training: Invest in continuous training for kitchen and service staff to maintain quality and service standards.

- Making the most of inputs: Use techniques to make full use of food, creating new dishes from leftovers.

- Performance Analysis: Periodically review the restaurant's performance metrics, including table turnover rates and customer feedback, to make strategic adjustments.

By implementing these tips, you can not only optimize operations and maximize profits, but also create a memorable experience for your customers, which is key to long-term success in the gastronomy sector.