Cutting costs: maximizing results
Updated: Apr 3, 2020
First, get lean and watch your waste. It’s by far the best strategy for cutting restaurant costs – especially when the average restaurant wastes up to 75,000 pounds of food annually. Use these 3 tips to stop throwing food – and money – into the garbage:
Kitchen Prep Lists: Cutting restaurant costs starts in the kitchen. Every cook should have a 1-page kitchen prep list. It tells them how many ingredients to prepare based on the day and daypart’s par. Without a prep list? Cooks tend to overprepare, resulting in food waste.
Digital Inventory Tools: Over ordering food is another pesky habit that prevents you from cutting restaurant costs. The latest restaurant digital inventory software like BevSpot identifies ordering trends and suggests ideal quantities.
Reuse the “Unusable”: Turn stale bread into house-made croutons, bruised strawberries into sangria, and overripe tomatoes into a Bloody Mary.
First In, First Out (FIFO): Most food that’s thrown away is past its expiration date. Here’s a simple trick for cutting restaurant costs. Train your cooks using the FIFO method. Clearly label food with its expiration date. Put the oldest ingredients in front so they’re used first. Easy