How to Control The Food Expenses of Your Restaurant The price of the food ingredients is on a continuous rise for the last few years. That results in the rising price of the dishes of different restaurants. This is one of the main concerns of restaurateurs across the world. If the prices of the dishes rise above a certain level, no customer will be able to purchase it from the restaurants. That is why most of them are thinking about cutting the portion of the dishes. While it is one of the most effective methods of controlling the prices of the food items, there are many smarter ways to control the food prices of your restaurant. Check the following section of this article to know how.
Get The Best prices from The suppliers Restaurants are dependent on the suppliers for their ingredients. If the suppliers do not offer the Pismo Beach Restaurants good prices for the ingredients, the value of the dish will spike. Check the following strategies using which you can get the best prices from the suppliers. â—? Research the prices: Do research on your own to compare the costs of the ingredients you are getting from your vendor. Ask other vendors to submit their prices as well. Compare the prices to make sure you are getting the best deal.
● Try a Single supplier: If you stay loyal to a single supplier, you might get the better prices from him/her. This loyalty also enables you to bargain with your supplier to get the best prices. Also, try to get all the ingredients for your restaurant from a single supplier. It will give you some solid ground for bargaining. ● Intelligent ordering: You must order intelligently. For example, you can place orders for the non-perishable food items in bulk. It will help you to get a better discount and the expenses of multiple shipments will also get reduced. ● Step up Your Prep: Instead of buying chopped lettuce and broken chicken, you should try to buy them whole. This will save you a lot of money in the long run. You just need to step up the prepping process of your restaurant to cut down these unnecessary expenses. Shrink The Shrinkage In the restaurant industry, shrinkage is known as the reduction in the ingredients of the inventory due to theft and wastage. Researchers have shown that if the Restaurants in San Luis Obispo do not take steps at the right time, the shrinkage can become damaging for the bottom line of the restaurant. By using the following methods, you can identify the shrinkage and reduce its percentage. ● Food Prep Wastage: You can reduce the prep time food wastage by giving your staff proper training. Most of the kitchen staff do not have proper dicing and slicing training. Train them well and they will yield more usable products for your kitchen. Also, make sure that your chef and other kitchen staff use the by-products to make sauces, soups and sides. ● Plate Waste: About 17% of the diners cannot finish the food they order. Reducing the plate size, you can control such wastage in your restaurant. Use the measuring devices available in the restaurants to control the portion of the dishes. However, before reducing the plate size, don't forget to do a little research. ● Ordering errors: Once of the frequent problems that bring loss to your restaurant is taking the wrong order. To reduce this error, you can use a POS system and train the staff to know the menu by heart. Double-checking the orders to the corresponding tickets is another way to reduce this error.
â—? Thefts: You can reduce the intentional and unintentional thefts of your inventory just by using a POS system. Other than this, make sure to establish strong rules for employee discounts and comp meals. Also, don't forget to keep tracks of the sales.
Adjust Your Menu Adjusting your menu will help you to reduce the food wastage and help you to manage the ingredients of your inventory better. Check the following points to know the methods of managing the menu of your restaurant. â—? Streamline: You need to decide which of the items in your menu are not bringing you that, much of sales. Once you identify them, stop making them altogether. You can do this same thing for the items that are too costly to create and do the same.
â—? Cross-Utilize: you should create the dishes which can be made using the same ingredients. It will help you to manage the inventory better and save money while buying the supplies as well. â—? Use Seasonal Ingredients: The seasonal ingredients always cost lower. Use such seasonal ingredients to create unique dishes for your restaurant. It will sell well and reduce the cost of buying the ingredients as well. With the help of the above steps and a bit of smart planning, you can keep the expenses of your restaurant down quite a bit. If you manage the expenses of your restaurant smartly, it will help you to make more profits without begrudging your customers. So, try these above steps and enhance the operational efficacy of your business right away. Contact Us To know more about the services of Menu Club, get in touch with the professionals on 888-636-8252 or write a line at info@menuclub.com. Make sure to check our website at https://www.menuclub.com/ to know the latest deals.