sales control

1. SALES CONTROL
GOALS OF SALES CONTROL
1. Optimizing number of customers
2. Maximizing profit
3. Controlling revenue

2. I. Optimizing number of sales:
1. Location
2. Menu item differentiation – HOMOGENEOUS
AND HETEROGENEOUS
3. Price acceptability
4. Decor
5. Portion sizes
6. Product quality
7. Service standards
8. Menu diversity

3. II. Maximizing profit
Pricing Products Properly:
• 1. Matching competitors’ prices
• 2. Calculating prices from costs and cost
percents
• 3. Adding desired contribution margins to
portion costs

4. SELLING PRODUCTS EFFECTIVELY:
1. The menu
• Layout and design
• Variety
• Item arrangement and location
• Descriptive language
• Kitchen personnel and equipment

5. 2. Sales technique:
3. Controlling Revenue
• Documenting food sales
• Using numbered checks – PADDED AND
UNPADDED
• Checking and verifying food sales
• Recording revenue

6. Checking and Verifying Food Sales:

7. THANKS
www.hospitalitynu.blogspot.com