Over-purchasing items might seem like a good idea at first, but it will ultimately lead to waste – materially and financially. We’re going to give you some tips on how to optimize your food cost control in the restaurant. By the end, you’ll have a better grasp at managing your supplies too.
Purchasing food supplies from your local area
Keep your purchases local. Not only are you supporting your local economy and community, but it’s also not going to cost you too much financially. They’re near so you can transport the food supplies yourself, saving you money and time.
Choosing the right supplier
If you’re buying supplies and ingredients locally, you’re also more than likely to establish closer bonds with your suppliers. The right supplier can open opportunities for more purchases in the future and might even get you cheaper purchases and deals.
Pay attention to packaging and waste
Monitor closely the packaging you use for your servings and the amount of waste that comes back into the kitchen. You can find ways to cut appropriate corners with those packaging and the portion of your dishes.
Make sure you order the right amount of food supplies
After some time running a restaurant, you can also find opportunities to optimally purchase the right amount of food supplies for your restaurant operations. Again, sufficiently supplying your restaurant avoids waste.
Buy in bulk, only where it makes sense
Another food cost control is buying in bulk saves you plenty of money but only do so where it makes sense. Some things are better bought in bulk but some aren’t so much.
Review your menu regularly for savings opportunities
Find more chances to save money by reviewing your menu regularly. Your menu doesn’t have to stay the same forever from day one. You can change it up from time to time. It’s also good for pinpointing the cost you incur per serving.
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