It is time to start thinking about the cost of your restaurant. I will write here what's written in the infographics. With all these tips, you will save money and achieve your goal in a much shorter time.
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- Optimize inventory to reduce food waste - the leading cost in restaurants and bars
- Improve management and scheduling practices to avoid over-scheduling
- Reconsider portion sizes to limit customer food wastes
- Utilize on-sit refrigeration storage services seasonally instead of paying for year-round, excess cold storage space
- Make the switch to dishwasher-safe glassware if using disposable tableware, cups and utensils
- Upgrade to low-flow toilets and sink faucets to save 20 - 40% on water usage
- Take inventory daily using a POS system equipped with inventory tracking to diminish food waste and potential employee theft
- Streamline the menu by trimming the worst sellers or poor - selling dishes that have costly ingredients
- Serve dishes with local, in-season ingredients to drive down costs, provide high - quality food and support from the community
If you are going to get the best bang for your buck, it helps to know what cuts the fat and what keeps it in-house. Think about all the places where burgers or grilled cheese are where you can order or places where there may be an excess of extra food. Rather than expand on these places and restaurants, own these excesses. It can also help promote your establishment as unique and diverse by incorporating exceptional ingredients from different sources.
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