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5 Ways to Improve Food Cost
Managing food cost is a pillar of any successful restaurant. Food cost usually takes up a third of a restaurants expenses, and narrowing it by a tenth of a percentage point is great savings over the long term. Let's take a look at some ways to manage it on the front end, so you don't have to worry about it on the back end.
- Train the entire staff one menu item at a time. Show your staff exactly how you want an item prepared and discuss the portions on the plate. Don't have an Assistant do this, teach them yourself to increase the impact. Teach your FOH staff too. More sets of trained eyes on the food will increase accountability for the BOH staff.
- Organize the walk-in. When your walk-in looks like a grocery store it makes it much easier to stay on top of "first in-first-out" practices to reduce spoilage. Inventory becomes more accurate and less of a chore when things are easy to find.
- Order less stuff. I know this seems obvious, but take a look around your restaurant. How much stuff has been there for the past two deliveries? Look at the extra food on the shelves as money lying around. Would that money be better invested somewhere else?
- Shop around. Contact other vendors to see what prices they can offer you for the staples that you order now. You don't necessarily have to jump ship, but if you find a better price use it as ammunition to get your current vendor to lower the current price.
- Make a big deal about unnecessary waste. If you are walking by a trash can and see an exorbitant amount of food in it, ask you staff to come look. Don't be a jerk, figure out what happened and explain how to prevent it to everyone around.
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