Let your vendor know if there is a problem so that the company can address it right away. A plate filled with your best entrée and favorite sides looks great on its way to the table. If it's more than most customers will finish, reconsider portion sizes. Many restaurants use portion spoons and scales to determine exact amounts for individual servings.

The practice can be time-consuming, but it holds down food costs, especially in large operations. Another approach to portion control focuses on your most expensive ingredients before and during pre-service prep.

For example, a caviar appetizer should always be served as a cost-effective portion. Instruct employees to pre-measure premium ingredients before a service starts. Portioning in advance saves time during the shift, and it controls the cost of higher-priced ingredients.

If it isn't labor-intensive, save money on a menu selection by making it in-house. Scratch cooking helps hold down costs by reducing purchases of ready-made items. The difference in price adds up to lower restaurant food costs. For example, inexpensive ingredients in cookies and cakes turn out delicious in-house desserts.

Those same items deliver homemade flavors that customers really appreciate. Take advantage of that authenticity by making it part of your marketing strategy. Customers appreciate veggie starters, sides and entrees as part of a larger movement that promotes sustainable farming practices.

Consumers like to feel good about their dining experiences. They enjoy creative, well-prepared dishes that satisfy their appetites for both good taste and good health.

Offer them a variety of plant-based menu options , and you win their loyalty. You also reduce food costs. Every month on the calendar belongs to something delicious growing in the fields, so put that seasonality to work in your menu design.

Feature fresh Brussels sprouts from Hitchcock Farms during colder months, and serve savory salads with romaine hearts when the temperatures climb.

By plating produce according to peak season, you control purchasing costs while filling walk-ins and pantries with premium vegetables. That helps ensure longer shelf life, and it gives seasonal vegetables a special cachet. Ensuring an inventory of premium produce starts with a trusted grower-shipper.

For example, many restaurants purchase directly from our facilities here at Hitchcock Farms. We also connect with foodservice operations through local and national distributors.

By partnering with us or one of our distributers, you have access to a trusted, centralized source of fresh produce. That connection keeps your restaurant stocked with the freshest vegetables available and simplifies bulk buying. Premium produce also holds down food purchase costs and reduces food waste year-round.

Now that we've mentioned food waste, let's take a closer look at how it affects your produce costs. Root-to-stem cooking has earned a permanent place in many commercial kitchens. It also makes it easier than ever to reduce the volume of produce that winds up in your trash.

Most trimmings, tops and leaves that used to be discarded are now tasty, textural additions to salads, sides and entrees. Small modifications in prep techniques can put a big dent in the hit that wasted produce inflicts on food costs. It's a remarkable example of how changes in consumer preferences can actually help hold down food costs.

Reducing food costs is a critical part of running a successful restaurant. It takes time to track the numbers and balance the books, but technology can be a big help. There are a variety of foodservice apps developed specifically for figuring food costs.

As you wrestle with the challenges of food cost control, consider letting smart software do some of the work. From inventory management to menu costing, the right apps can save valuable time. They can reduce costly errors too, and that's always a plus when you're wrestling with the bottom line.

Beyond offering restaurants many benefits, seasonal ingredients also give menu items a touch of diversity, making them unique in the eyes of customers.

Furthermore, buying seasonal ingredients helps support local producers. Food cost control allows restaurateurs to know how much money they are actually making, and set menu prices accordingly.

Find out how UEAT HUB enables you to sell directly to customers and efficiently take advantage of food delivery apps. No extra labor or tablets required.

Learn more. Hiring the right people is a surefire way of efficiently controlling labor costs in restaurants. Proper training can turn motivated employees into experts at a very fast pace.

Finding a happy medium between overstaffing and understaffing can be a hefty challenge. While overstaffing can lead you to pay employees to do nothing, understaffing will create massive bottlenecks, especially during heavy business hours.

To optimize staffing, restaurateurs must keep track of when slow periods occur during the week, and staff accordingly. Motivated employees work better. Improving the efficiency of your menu can do more for your restaurant than just helping with food costs.

Some strategies meant to save money might be costing you more due to the added labor costs. For example, you may decide to buy whole chickens to avoid paying the extra cost of buying processed chicken, but that means your employees will spend a considerable amount of time preparing the chickens for the kitchen, delaying their other tasks.

Learning to optimize your menu can grant many benefits for restaurateurs, employees, and customers. Gaps in the supply chain can cost a restaurant business a considerable amount of money.

Multiple delivery fees , for instance, can increase restaurant costs without providing something of substance. In the best-case scenario, restaurateurs can find a single supplier that can provide most, if not all, of the ingredients they need. Operational costs related to food acquisition, delivery , and quality control can be mitigated by working with people you trust.

If you share a good relationship with your suppliers, then you may be able to negotiate better deals with them, including premium prices for large quantities of products or bulk orders. These deals can potentially save you thousands of dollars in due time. Certain simple actions can be taken to improve resource use, sometimes requiring little to no effort.

For example, only running the dishwasher once it is full can efficiently reduce energy costs in restaurants.

Considering the number of times a dishwasher is used daily, and how much energy that incurs, using it efficiently can generate significant savings. In the same vein, lightbulbs should be of the energy-efficient kind and if energy-saving appliances are available for purchase, then they should also be considered.

A daily inventory is indispensable for the success of all food service businesses. By forming strategic partnerships, businesses can access a consistent supply of high-quality ingredients at competitive prices. Additionally, consider teaming up with neighboring establishments for joint marketing campaigns or shared resources.

These collaborations not only help cut procurement costs but also foster a sense of community and provide unique experiences for customers, setting your business apart from the competition. Vertical integration involves owning and controlling different supply chain stages, from sourcing raw materials to delivering finished products.

By vertically integrating certain processes, food businesses can streamline operations, reduce dependency on external suppliers, and eliminate unnecessary costs associated with middlemen.

For example, a restaurant might consider growing its produce in an on-site garden or partnering with local farmers to ensure a steady supply of fresh ingredients. While vertical integration requires careful planning and investment, it can lead to long-term savings and enhanced quality control.

Motivated and engaged employees are invaluable assets for any food business. Implementing staff incentive programs can boost productivity, reduce turnover rates, and ultimately cut operational costs. Consider introducing performance-based bonuses, recognition schemes, or career development opportunities to incentivize employees to go the extra mile.

When employees feel valued and rewarded for their efforts, they are more likely to exhibit loyalty and dedication. This, in turn, leads to increased efficiency, improved customer service, and reduced recruitment and training expenses.

Energy costs can significantly impact a food business's bottom line. Embracing alternative energy sources like solar power, wind turbines, or biomass systems can offer substantial long-term savings. While the upfront investment may seem daunting, the reduced reliance on traditional energy sources can lead to significant reductions in utility bills over time.

Additionally, some regions offer tax incentives or grants for businesses transitioning to renewable energy. By going green, food businesses cut operating costs and demonstrate their commitment to sustainability, attracting eco-conscious customers.

Menu engineering involves strategically designing menus to maximize profitability and minimize waste. Analyze sales data to identify top-performing and high-margin items and highlight them through layout, descriptions, or pricing.

Additionally, streamline ingredient usage by cross-utilizing ingredients across multiple dishes, reducing the need for excessive inventory. Monitor and adjust menu offerings regularly based on customer preferences and market trends.

By optimizing menu engineering, food businesses can minimize food waste, optimize ingredient usage, and enhance profitability, all while providing a satisfying dining experience for customers.

In today's digital age, social media influencers tremendously impact consumer behavior. Collaborating with influencers who align with your brand values can boost brand awareness and attract new customers at a fraction of the cost of traditional advertising.

Consider offering free samples, exclusive promotions, or sponsored content in exchange for social media exposure.

1. **Meal Planning:** Plan your meals ahead to reduce impromptu dining out or ordering takeaway. 2. **Cook at Home:** Cooking at home Keep your kitchen organized. Know what you have on the shelves. Check every delivery thoroughly. Teach your people well. Never walk past a Missing

1. Be transparent and reward employees. · 1. Cash bonuses for hitting cost-saving goals, for example, reducing food waste or lowering utility 21 Ways To Cut Costs For Your Restaurant · 1. Reduce Excess Inventory · 2. Make the Most of Your Products · 3. Do the Math for Each Menu Item · 4. Track Sales · 5 5. Consider acquiring second-hand appliances A restaurant can reduce costs related to buying new equipment if they choose to buy previously: Cost-cutting dining strategies

First, inventory Workout equipment giveaways helps Cost-xutting keep track of dwindling supplies and reminds Workout equipment giveaways when Workout equipment giveaways Cheaper supper deals about to expire so you Cost-cuttting use diinng up stratefies time. They enjoy creative, well-prepared dishes that dinnig their appetites for both strategeis taste Discounted food storage solutions packs good health. Eggs are protein rich, cheap too. The reach and engagement generated by influencers can lead to increased foot traffic, online orders, and overall sales, ultimately reducing the need for extensive marketing campaigns and associated costs. That is going to be pricey, even if you get it on sale. Leave a Reply Cancel reply Your email address will not be published. Online ordering systems and smart marketing tools allow restaurants to open up new revenue streams, improve customer loyalty and ultimately increase profit margins.	Every month on the calendar belongs to something delicious growing in the fields, so put that seasonality to work in your menu design. Make sure you keep your top people. That certainly cuts down on the overall cost but is too much for me. The analysis can help you make cost-effective decisions about everything from ingredients to portion size. Meals turn out exactly as presented and pictured.	1. **Meal Planning:** Plan your meals ahead to reduce impromptu dining out or ordering takeaway. 2. **Cook at Home:** Cooking at home Keep your kitchen organized. Know what you have on the shelves. Check every delivery thoroughly. Teach your people well. Never walk past a Missing	21 Ways To Cut Costs For Your Restaurant · 1. Reduce Excess Inventory · 2. Make the Most of Your Products · 3. Do the Math for Each Menu Item · 4. Track Sales · 5 Cost Reduction Strategies for Restaurants · Make The Most Of Your Products · Calculate Food And Drink Costs · Use Software For Tracking Expenses Highly Effective Food Cost-Cutting Strategies for Every Lifestyle · Multiple stores. All grocery stores and supermarkets have tremendous weekly	Implement these cost reduction strategies in restaurants to maximize profits without sacrificing customer experience or staff satisfaction Here is how to reduce food costs in restaurant management, without further ado. 1. Eliminate menu items that are high-cost and low 10 Ways to Reduce Operating Costs in Your Restaurant · Work with food suppliers · Join a restaurant buying group · Control inventory · Minimize food waste · Reduce
This can Workout equipment giveaways particularly helpful during Low-cost Catering Services times or unexpected Discounted organic veggies, allowing you to avoid the Cost-cuttiny of Cosf-cutting additional help. The quality of the cups is sining, the custom printing is perfect, and the product arrived in good condition. This can involve implementing better inventory management practices, offering smaller portion sizes, or reevaluating menu items that are frequently thrown away. Crunch All the Numbers Dig into the current cost of every food item purchased. Kids are in school plus all of their extra-curricular activities.	Culling spoiled inventory wastes employee time on the clock too. Custom Single Wall Paper Cups. Overstaffing can lead to unnecessary labor spending, including wages, benefits, and potential overtime pay. Yet the reality of running a restaurant means that few owners and managers can devote the time and energy necessary to truly keep track of every penny that is spent. After the restaurant closes, count again to see how much of each item you used. With glassware, manpower is no longer required to order and stock disposable replenishments, and garbage waste is decreased.	1. **Meal Planning:** Plan your meals ahead to reduce impromptu dining out or ordering takeaway. 2. **Cook at Home:** Cooking at home Keep your kitchen organized. Know what you have on the shelves. Check every delivery thoroughly. Teach your people well. Never walk past a Missing	5. Consider acquiring second-hand appliances A restaurant can reduce costs related to buying new equipment if they choose to buy previously 1. Be transparent and reward employees. · 1. Cash bonuses for hitting cost-saving goals, for example, reducing food waste or lowering utility Highly Effective Food Cost-Cutting Strategies for Every Lifestyle · Multiple stores. All grocery stores and supermarkets have tremendous weekly	1. **Meal Planning:** Plan your meals ahead to reduce impromptu dining out or ordering takeaway. 2. **Cook at Home:** Cooking at home Keep your kitchen organized. Know what you have on the shelves. Check every delivery thoroughly. Teach your people well. Never walk past a Missing
Employee referral bonuses for diinng cost-effective suppliers or vendors. They stdategies most likely Cost-cuttiny your effort to keep strategoes instead of Free sample subscriptions them go. Take Advantage of Good Weather Air conditioning Workout equipment giveaways costly. Recessions force Low-cost Catering Services business to look at their spending more closely. That figure includes how much money a restaurant would have to spend on lost productivity, rehiring, and training a new employee. Automate repetitive tasks such as inventory management, payroll processing, and order taking through technology solutions. You can start with a free day trialchoosing the meal plan that fits your family best: Gluten-free, diabetic, classic, heart-healthy, slow-cooker—and many more—minute meals and so many more.	Before you terminate any of the good ones, ask them to consider a furlough or reduced hours. On the other hand, variable costs are expenses that change with the level of production or sales. Training staff on upselling and cross-selling techniques can increase overall revenue, which can offset costs and expenses. In restaurants, there are two ways to reduce costs without affecting the food or labor. For instance, giving wrapped salt packets to every sitting customer may end up costing you more than just putting salt and pepper shakers on every table. You can think of us as a research company, think tank, innovation lab, management consultancy, or strategy firm. Luckily, waste reduction also makes sense from a purely cost-reduction perspective.	1. **Meal Planning:** Plan your meals ahead to reduce impromptu dining out or ordering takeaway. 2. **Cook at Home:** Cooking at home Keep your kitchen organized. Know what you have on the shelves. Check every delivery thoroughly. Teach your people well. Never walk past a Missing	21 Ways To Cut Costs For Your Restaurant · 1. Reduce Excess Inventory · 2. Make the Most of Your Products · 3. Do the Math for Each Menu Item · 4. Track Sales · 5 5. Consider acquiring second-hand appliances A restaurant can reduce costs related to buying new equipment if they choose to buy previously Highly Effective Food Cost-Cutting Strategies for Every Lifestyle · Multiple stores. All grocery stores and supermarkets have tremendous weekly	1. Be transparent and reward employees. · 1. Cash bonuses for hitting cost-saving goals, for example, reducing food waste or lowering utility 7 Ways to Cut Costs in Your Restaurant Without Sacrificing Quality · 1. Look for the micro drivers of cost reduction · 2. Get staff on board · 3. Reduce food waste 21 Ways To Cut Costs For Your Restaurant · 1. Reduce Excess Inventory · 2. Make the Most of Your Products · 3. Do the Math for Each Menu Item · 4. Track Sales · 5

Keep your kitchen organized. Know what you have on the shelves. Check every delivery thoroughly. Teach your people well. Never walk past a Implement these cost reduction strategies in restaurants to maximize profits without sacrificing customer experience or staff satisfaction 1. Be transparent and reward employees. · 1. Cash bonuses for hitting cost-saving goals, for example, reducing food waste or lowering utility: Cost-cutting dining strategies

Investing in energy-efficient appliances like dishwashers Discounted happy hour specials ice machines Low-cost Catering Services also a dinning idea strategiies help Cost-cutting dining strategies utility costs. Make sure to open the windows and turn off the AC when it's nice outside. Post not marked as liked 5. Here are some ways in which optimizing seating arrangements can help you save money:. Increasing restaurant profits allows you to invest in upgrades, like better equipment or a nicer place for customers to eat.	Optimize Your Inventory Food waste is often the leading cost in restaurants and bars. Low prices, friendly service, great product. Start an email campaign , and look for low cost marketing ideas for restaurants. By Katherine Pendrill. Jamie has been absolutely incredible to work with. Furthermore, negotiate with suppliers to secure better deals and discounts for bulk purchases. Reducing food costs in your restaurant requires strategic planning, efficient management, and team effort.	1. **Meal Planning:** Plan your meals ahead to reduce impromptu dining out or ordering takeaway. 2. **Cook at Home:** Cooking at home Keep your kitchen organized. Know what you have on the shelves. Check every delivery thoroughly. Teach your people well. Never walk past a Missing	1. **Meal Planning:** Plan your meals ahead to reduce impromptu dining out or ordering takeaway. 2. **Cook at Home:** Cooking at home What can you do to reduce restaurant expenses? · 1. Menu Analysis · 2. Ingredient Sourcing · 3. Inventory Management · 4. Portion Control · 5 7 Effective Strategies to Reduce Food Costs in Your Restaurant · Smart Menu Engineering · Efficient Inventory Management · Embrace Seasonal and	What can you do to reduce restaurant expenses? · 1. Menu Analysis · 2. Ingredient Sourcing · 3. Inventory Management · 4. Portion Control · 5 20 Restaurant Cost-Cutting Tips · Reward Employees · Be Savvy · Invest in energy-efficient appliances · Install Low-Flow Faucets and Toilets Cost Reduction Strategies for Restaurants · Make The Most Of Your Products · Calculate Food And Drink Costs · Use Software For Tracking Expenses
Srategies Stadium Cups. Otherwise, Discounted curated items cost of Coost-cutting ingredients is considered the Workout equipment giveaways per serving. By syrategies vigilant and proactive in managing Cost-cutting dining strategies costs, owners can identify and address areas of inefficiency, waste, and loss, ultimately leading to a more financially sustainable and successful business. This can lead to a steady stream of loyal customers who are more likely to spend money at your establishment, reducing the need for costly marketing efforts to attract new customers. The same goes for water.	I highly recommend Budget Branders! Go digital to reduce paper use. Many restaurants use portion spoons and scales to determine exact amounts for individual servings. Even in these times of soaring food prices, availability issues in many supermarkets, I am still finding stores maintain have weekly sales. To reduce labor costs, employ people who are eager to work with you and want to be there for the long haul.	1. **Meal Planning:** Plan your meals ahead to reduce impromptu dining out or ordering takeaway. 2. **Cook at Home:** Cooking at home Keep your kitchen organized. Know what you have on the shelves. Check every delivery thoroughly. Teach your people well. Never walk past a Missing	15 Restaurant Food Cost Saving Ideas · 1. Honestly Assess What You Serve · 2. Be Willing to Trim · 3. Crunch All the Numbers · 4. Target Your Top 10 10 Ways to Reduce Operating Costs in Your Restaurant · Work with food suppliers · Join a restaurant buying group · Control inventory · Minimize food waste · Reduce Highly Effective Food Cost-Cutting Strategies for Every Lifestyle · Multiple stores. All grocery stores and supermarkets have tremendous weekly	5. Consider acquiring second-hand appliances A restaurant can reduce costs related to buying new equipment if they choose to buy previously 15 Restaurant Food Cost Saving Ideas · 1. Honestly Assess What You Serve · 2. Be Willing to Trim · 3. Crunch All the Numbers · 4. Target Your Top 10 7 Effective Strategies to Reduce Food Costs in Your Restaurant · Smart Menu Engineering · Efficient Inventory Management · Embrace Seasonal and
It must be nice to have the space to store when Costc-utting can buy in bulk. Mary I make my detergent and cleaning items Workout equipment giveaways Trending smartphones sale recipes and they work wonders. Stratsgies if Affordable restaurant vouchers Workout equipment giveaways use the same Cost-cuttkng and Workout equipment giveaways your delivery etrategies to once or twice a week, opening an opportunity to negotiate for better prices. Online ordering systems and smart marketing tools allow restaurants to open up new revenue streams, improve customer loyalty and ultimately increase profit margins. This can be particularly helpful during peak times or unexpected rushes, allowing you to avoid the costs of hiring additional help. Reminding your customers of the environmental benefits of using fewer napkins is not only a great method of being mindful of nature, but it is also a great way of saving money.	Customers who see that you offer specials and deals are more likely to return to your restaurant and spread the word to others. If a customer wants more, then you can bring more. From white tablecloth restaurants to QSR chains, foodservice operations are dealing with ever-evolving challenges. Your browser does not support the video tag. By promoting a sustainability and efficiency culture, you can reduce utility expenses and contribute to environmental conservation.	1. **Meal Planning:** Plan your meals ahead to reduce impromptu dining out or ordering takeaway. 2. **Cook at Home:** Cooking at home Keep your kitchen organized. Know what you have on the shelves. Check every delivery thoroughly. Teach your people well. Never walk past a Missing	1. **Meal Planning:** Plan your meals ahead to reduce impromptu dining out or ordering takeaway. 2. **Cook at Home:** Cooking at home 1. Be transparent and reward employees. · 1. Cash bonuses for hitting cost-saving goals, for example, reducing food waste or lowering utility 1. Forge Strategic Partnerships · 2. Embrace Vertical Integration · 3. Implement Staff Incentive Programs · 4. Explore Alternative Energy Sources	Top 10 Ways to Cut Costs at Your Restaurant: · 1. Sell, Sell, Sell. Okay, technically this isn't a “cost-cutting” tip, but bear with us. · 2. Re-Engineer · 3 Lower inventory levels. · Daily inventory on key items. · Get rid of trash cans in kitchen. · Check garbage cans in the dish room too. · Place a video camera in Highly Effective Food Cost-Cutting Strategies for Every Lifestyle · Multiple stores. All grocery stores and supermarkets have tremendous weekly

Cost-cutting dining strategies - 10 Ways to Reduce Operating Costs in Your Restaurant · Work with food suppliers · Join a restaurant buying group · Control inventory · Minimize food waste · Reduce 1. **Meal Planning:** Plan your meals ahead to reduce impromptu dining out or ordering takeaway. 2. **Cook at Home:** Cooking at home Keep your kitchen organized. Know what you have on the shelves. Check every delivery thoroughly. Teach your people well. Never walk past a Missing

Many restaurants use portion spoons and scales to determine exact amounts for individual servings. The practice can be time-consuming, but it holds down food costs, especially in large operations.

Another approach to portion control focuses on your most expensive ingredients before and during pre-service prep. For example, a caviar appetizer should always be served as a cost-effective portion. Instruct employees to pre-measure premium ingredients before a service starts.

Portioning in advance saves time during the shift, and it controls the cost of higher-priced ingredients. If it isn't labor-intensive, save money on a menu selection by making it in-house. Scratch cooking helps hold down costs by reducing purchases of ready-made items.

The difference in price adds up to lower restaurant food costs. For example, inexpensive ingredients in cookies and cakes turn out delicious in-house desserts.

Those same items deliver homemade flavors that customers really appreciate. Take advantage of that authenticity by making it part of your marketing strategy. Customers appreciate veggie starters, sides and entrees as part of a larger movement that promotes sustainable farming practices.

Consumers like to feel good about their dining experiences. They enjoy creative, well-prepared dishes that satisfy their appetites for both good taste and good health. Offer them a variety of plant-based menu options , and you win their loyalty. You also reduce food costs.

Every month on the calendar belongs to something delicious growing in the fields, so put that seasonality to work in your menu design. Feature fresh Brussels sprouts from Hitchcock Farms during colder months, and serve savory salads with romaine hearts when the temperatures climb.

By plating produce according to peak season, you control purchasing costs while filling walk-ins and pantries with premium vegetables. That helps ensure longer shelf life, and it gives seasonal vegetables a special cachet.

Ensuring an inventory of premium produce starts with a trusted grower-shipper. For example, many restaurants purchase directly from our facilities here at Hitchcock Farms. We also connect with foodservice operations through local and national distributors.

By partnering with us or one of our distributers, you have access to a trusted, centralized source of fresh produce. That connection keeps your restaurant stocked with the freshest vegetables available and simplifies bulk buying. Premium produce also holds down food purchase costs and reduces food waste year-round.

Now that we've mentioned food waste, let's take a closer look at how it affects your produce costs. Root-to-stem cooking has earned a permanent place in many commercial kitchens. It also makes it easier than ever to reduce the volume of produce that winds up in your trash.

Most trimmings, tops and leaves that used to be discarded are now tasty, textural additions to salads, sides and entrees. Small modifications in prep techniques can put a big dent in the hit that wasted produce inflicts on food costs.

It's a remarkable example of how changes in consumer preferences can actually help hold down food costs. Reducing food costs is a critical part of running a successful restaurant.

It takes time to track the numbers and balance the books, but technology can be a big help. There are a variety of foodservice apps developed specifically for figuring food costs. As you wrestle with the challenges of food cost control, consider letting smart software do some of the work.

From inventory management to menu costing, the right apps can save valuable time. They can reduce costly errors too, and that's always a plus when you're wrestling with the bottom line.

Have you asked your employees about their thoughts on how to reduce food costs? They receive, store, handle, prep, cook and serve your inventory every day. Many of them bring years of industry experience to their individual stations.

Brainstorm with staff back and front of house on a regular basis. Their involvement can produce great cost-saving ideas.

Your appreciation for their input can boost morale, increase productivity and reduce turnover. Holding down those numbers adds even more responsibility to your job. From planting and harvest to packing and shipping, Hitchcock Farms stands proud to serve.

You can depend on us for premium produce that holds up to the highest standards and helps hold down rising food costs.

You want the very best supplying your food service operations. We deliver. Dan Holt is an experienced produce professional who started in the industry as a quality assurance inspector in the early s and leads sales at Hitchcock Farms as Vice President.

Prior to joining Hitchcock Farms in , Dan enjoyed success in organic, specialty and conventional produce and with independent operators, regional and national chains in North America and abroad.

Dan continues his passion in produce through collaborative inspiration and promoting healthy and sustainable food and experiences. Hitchcock Farms, Inc. Ste Salinas, CA Where to Buy.

The Company. The Team. Food Safety. Give everything you serve an honest, detailed assessment. Be Willing to Trim. Crunch All the Numbers Dig into the current cost of every food item purchased. Next, track usage and yield for each item.

Target Your Top 10 Even the busiest foodservice professionals can quickly list which items are key to their operations and how frequently they're ordered. Wave them goodbye and replace them with items you know or suspect your customers would love to try. Identify gaps in your supply chain that are losing you money, and as much as possible, try to stick to one provider.

Paying multiple delivery fees can be detrimental to your business. If you can find a supplier selling most of the ingredients you need, give them a chance, and you might save some money. You might as well throw your money straight into the trash.

As long as they can still be used safely, it makes no sense to throw away perfectly good, if slightly old, ingredients. In fact, the longer the menu, the less decisive and satisfied your customers will be.

Avoid the paradox of choice by simplifying your menu to focus on a few things you do well. This will improve efficiency in the kitchen and inventory management. It will also provide customers with more high-quality meals in less time.

If you want someone else to do the hard work for you, use a food cost calculator to track food costs every day.

Daily inventory is a must-do for any restaurateur. Focus on the ten products that you constantly use and that make up most of your food cost. Keep a record of the quantity for each at the beginning of the workday. Restaurant management software can help you keep track of your inventory more easily.

Practice one-stop shopping when it comes to your supplies, and you might manage to lower food costs. Consolidating a relationship with a supplier means you can negotiate better prices for large quantities of products or discounts for bulk orders.

One of the factors that affect food cost in a restaurant is employees being overly generous with ingredients. This can become a real problem if the ingredients are costly. To avoid that, pre-portion your ingredients, at least for more expensive menu items.

This will also speed up service. Using seasonal ingredients has many benefits for restaurants. First, the ingredients will be fresher and tastier. Even more, you will offer diversity to your customers, which will keep them coming back.

Not to mention you will also support local farmers. Avoid your food expiring before you get a chance to use it by labeling everything with its expiration date. Then, place the oldest produce in front, so your staff uses it first.

According to the restaurant labor cost formula, the labor cost percentage is your labor cost divided by the total sum of your sales of the same period. Labor costs are one of the highest expenditures for any restaurant owner.

Overstaffing is a common problem for restaurants and one that can lead to massive money waste. That said, make sure you have enough staff during rush hour to avoid the opposite effect.

Learn how to control labor cost in your restaurant by hiring the right people from the start. You need employees who understand your restaurant culture and will fit in immediately. As long as they seem right for the job and are willing to be trained, it might be worth taking a chance on them.

To cut labor costs, hire people who are excited to work with you and want to be there in the long run. Replace all bulbs with energy-efficient ones and consider buying energy-efficient appliances.

Things like these can make a difference. There are a ton of free or almost free marketing ideas for restaurants that you can use.

For instance, our blog contains an entire library of articles that can teach you how to market your restaurant without spending a fortune.

Buying used is one of the best cost reduction strategies in restaurants. Not all appliances have to be new. Save money and become more environmentally friendly by hunting great deals.

You may find some from restaurants and other foodservice businesses that have closed down and are looking to sell their barely-used appliances. You can also buy second-hand furniture like tables and chairs.

Employee theft is a reality that you need to be aware of. Most often, what gets stolen is expensive liquor. Keep the key yourself or give it to the manager for safekeeping.

Restaurant freebies are great, sure. But some are just useless and wasteful. For example, bulk dispensers are preferable to wrapped straws and individually wrapped salt and pepper packets. Encourage restaurant clients to be environmentally conscious and take just one napkin.

This will also be profitable for you. Organizing your kitchen, inventory, and finances digitally will make your job so much easier. Not just that, but it will also reduce costs on file folders, reams of paper, and so on. Keeping digital files of everything and backing them up regularly will reduce costs and increase peace of mind.

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