Bottom Line Profits is a restaurant consultant firm serving the Chicago Metro area. No one can advise you as well or grow your profits as large, and if you give us the chance, we’ll show you why!

Here at Bottom Line Profits, we take a personalized approach to consulting. We don’t give you the same cookie-cutter advice you get everywhere, we closely examine how your restaurant works and give custom solutions so your business runs smoothly. Our team is comprised of experienced experts who know how to increase profits, particularly in the restaurant business. If your business is in trouble, or if you want to grow but don’t know how - call Bottom Line Profits.

We also assist with new restaurant start up projects as well. From start to finish, through concept creation to design and flow, we are skilled at working with you to guide you through the difficult aspects of new business. We can work with your architects to help with the design of your restaurant based on its concept and menu so it works for you and not what the architect gives you. It’s always better to have an experienced restaurateur help with your design so you’re not having to adjust your concept to what is on the drawing plans.

The answer to the question is simple. As little as possible. Unused inventory sitting on shelves is also referred to as sleeping money. Meaning, money that could be used in more productive ways. The point is, you don’t want to convert your liquid cash to food inventory if you can help it. The more frequently you get deliveries from your suppliers, the fewer inventories you must keep on hand. Furthermore, your food is more fresh and healthier for production.

Inventory control is basic “cash management.” Minimizing your inventory increases the liquidity of your restaurant. Purchases should be tied directly to sales and not storage capacity or some par-stock level based on the maximum usage plus a safety factor. 

Remember…Inventory is Cash.

When dealing with vendor’s the “best” price is not necessarily the “lowest” price, but rather the price that provides you with the best overall value. Value is a feeling that one has received his or her money’s worth in terms of quality, quantity, and service.

The disappointment and dissatisfaction you face from realizing that you have purchased an inferior product or service remains long after the brief exhilaration from having paid a cheap price. And in the case of a restaurant customer, the taste of a bad meal lingers long after the initial satisfaction of redeeming a two-for-one coupon.

You Get What You Pay For!