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10 Practices to cut costs in your restaurant without reducing quality

June 12, 2019

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Cutting costs is one of the most annoying challenges that may face a restaurant’s manager. Since it is not only about saving money, but also about maintaining high-quality service and being up to the customers’ expectations.

You will find in this article the practices used by both large and small restaurants that will help you to cut costs in your restaurant without reducing quality.

Weekly labor schedule:

  • Do not apply a repetitive schedule. Alternatively, the weekly labor schedule will help you to cut labor costs. Prepare this schedule and employees’ working hours according to expected sales and customer counts.

 

One supplier for the majority of purchases:

  • Dealing with one supplier will help you to lower overall food prices and costs, as some suppliers would offer you a discount on the overall purchases.

 

Plastic to glass:

  • Switching from plastic to glass has been one of the green practices to reduce waste and costs. It offers you a one-time investment instead of using disposable plates, flatware, or cups that will increase your costs over time.

 

No deliveries between 11 a.m. & 1 a.m.:

  • If you accept deliveries during this period of time “lunchtime”, you would be scarifying customer service and tracking purchased products. Since your staff would be very busy at this time to focus on these two important missions. Consequently, implementing a policy to prevent receiving deliveries during lunchtime.

 

Reduce inventory levels:

  • Buy only the products you will use until the next delivery, no more, no less. This will reduce food waste and spoilage and cut down costs at the same time. With no extra inventory, your staff will perform better due to portioning and dealing with expensive products.

 

Conserve energy and water:

  • To conserve energy, turn off any lights you are no longer need and use energy-efficient light bulbs, which will save you up to $22 per bulb in a year.
  • To conserve water, install low-flow faucets and low-flow toilets, which will lower water usage between 20 to 40 percent. In addition, turn on the dishwasher when it is completely full, and you can soak dishes before washing them to reduce water usage, soap, and energy costs.

 

Glass racks:

  • To reduce broken dishes and glassware, use proper-size dishwasher storage racks instead of turning tables. Have a rack for dirty glassware until cleaning them in the dishwasher. Moreover, have a mobile rack dollies to transport clean glassware.

 

Pre-determined portions:

  • Control costs and manage inventory by pre-determining portions of every ingredient. Make sure that your kitchen staff will stick to these portions.

 

Recipe quick-reference:

  • Have a list that contains every recipe’s ingredients and portions, on every station at the kitchen, to ensure that cooks will produce the exact recipe with no confusion or mistakes, resulting in eliminating any wastage that might show up from defaults.

 

Clean frying oil:

  • keeping frying oil clean is useful for flavor and health. However, changing it every day will cost you a lot. Accordingly, have a filtering system to clean frying oil after every shift and change the oil weekly.

 

Cutting costs is a comprehensive process that requires you to be aware of every penny you spend in operating your restaurant. It also requires you to train your staff to stick to the practices we mentioned above and help you through the process.