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Bar Food Gross Profit

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  • 24-02-2012 10:16pm
    #1
    Santan
    Registered Users Posts: 380 ✭✭


    Hey Guys

    just a question for any one in the know, what should a kitchen be aiming for, for a good GP% in a bar with usual bar food such as carvery during the day and a later night time menu including steaks and pasta dishes, just looking to see if there is a general % that should be achieved

    Cheers


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    #2
    YellowSheep
    Registered Users Posts: 384 ✭✭YellowSheep


    Hi Santan

    It should be between 28% to 30% but this all depends on what you are trying to sell and your sales mix. The most important is however, to have the tools and systems to control and accurately monitor your costs.
    If you need a hand with doing so, please feel free to PM me.

    Regards Oliver


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    #3
    Bicky
    Registered Users Posts: 878 ✭✭✭Bicky


    Its the other way around. 60%+ gp is where you are aiming.
    A 72% gp would be very high.


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    #4
    Alan Shore
    Registered Users Posts: 735 ✭✭✭Alan Shore


    I'm with Bicky on this one. Gross profit on food should be around 65%.


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    #5
    knotknowbody
    Registered Users Posts: 262 ✭✭knotknowbody


    Alan Shore wrote: »
    I'm with Bicky on this one. Gross profit on food should be around 65%.

    Agreed, most places I know of aim for between 60% and 68%, should definitely be no lower than 55% to be viable, would need to be extremely efficiently ran to be sustainable and worthwhile at 55% though.


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    #6
    Bandara
    Registered Users Posts: 3,282 ✭✭✭Bandara


    70% is achievable if your on the ball


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    #7
    Santan
    Registered Users Posts: 380 ✭✭Santan


    Thanks Guys, we are getting about 58% every month but this year so far getting it to climb to about 63%, but not easy and had been told by another chef that it should be 72% +, which got me thinking of what are we doing so wrong, and how can we correct it, but just looking to get some info on what the norm is for gp%, but the aim now is 67% for march.


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    #8
    Bicky
    Registered Users Posts: 878 ✭✭✭Bicky


    Can I ask how much you charge for lasagne/steak? Or some similar items.
    Do you buy everything in or do you prepare ingredients from scratch?


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    #9
    Santan
    Registered Users Posts: 380 ✭✭Santan


    Our lasagne is €9.50 and a sirlion steak is 9.50 roast turkey and ham carvery is 9.50 most of our dishes are coming in at around that price


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    #10
    Santan
    Registered Users Posts: 380 ✭✭Santan


    yeah everthing is made from scratch


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    #11
    smeharg
    Registered Users Posts: 300 ✭✭smeharg


    Santan wrote: »
    Our lasagne is €9.50 and a sirlion steak is 9.50 roast turkey and ham carvery is 9.50 most of our dishes are coming in at around that price

    How are you setting your prices? As a consumer I'd expect to pay more for a steak than for a lasagne.

    I think you need to look at your margins and pricing on individual dishes.


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