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10 hours ago · Why companies cut costs. Different circumstances can prompt companies to initiate cost-cutting efforts. The economy, however, is a common culprit.
3. Lowering food costs. By identifying ingredients with a high impact on menu costs, restaurant companies can explore alternatives or adjust portions to reduce menu profitability without sacrificing quality. This proactive cost management is essential to reduce food costs and improve margins. 4. Optimised inventory management
- Common Mistakes
- Next-Level Solutions
- Helping Hands
- Best Practices
- Beware False Economy
- Menu Costing Basics
Sydney Lynn, director of client advisory services with Restaurant Solutions, Inc., says the most common mistake she sees is operators who "don't record all their purchases ... in the time frame that they completed their inventory counts for," which throws off cost of goods sold (COGS). Another common mistake? Employees who forget to update the coun...
Operators who are efficient on labor, food, cross-utilization, and serving what customers want (and what travels well) and still struggle with food costs need next-level solutions. Here's what experts recommend. Lynn's number-one recommendation for controlling costs and cash flow is to switch to a declining spending budget. "[Forecast] out what the...
Broadline distributors are here to help, and they're not the only resource out there. Here's how the distributors we talked to in the July 2020 issue continue to support independent restaurants through the next phase of operations. Sysco recently announced several changes that make it easier for independent operators to get what they need in a flex...
While webinars and food cost calculators can help an operator better understand their expenses and brainstorm options, sometimes there's no substitute for talking it through with someone who has applied best practices. The RestaurantOwner.com Discussion Forumcan be a great resource to ask for advice from fellow independent operators who have overco...
While thriftiness can be a valuable virtue for independent operators, they need to be wary of false economies. Operators often feel like they need to maintain relationships with multiple distributors "to keep them honest" on their prices, but this isn't always advantageous. Sue Straughan, business development manager and restaurant specialist at br...
Knowing what each of your menu items costs you is one of the most basic yet over- looked aspects of running a profitable restaurant. Costing out your menu can be an arduous task, but you must know your menu cost before you can make intelligent decisions on cost-cutting, price increases or other changes to your menu. The first step in attaining pred...
May 21, 2024 · Sonya Hartwig Radio producer; Nanaimo, B.C. As busy young professionals, Sonya Hartwig and her husband were used to buying microwave meals and other convenient groceries before the cost of food ...
Oct 24, 2023 · In addition to hiking prices and shrinking product sizes, some food companies have also been quietly downgrading ingredients to reduce manufacturing costs in a process known as 'skimpflation.'
Increases in Labour Costs: labour costs have increased significantly in recent years due to local minimum wage laws and employment regulations. As labour costs go up, so do food costs. Inflation: inflation affects all aspects of the restaurant business, from ingredients to rent and salaries. As prices rise, so do food costs.
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Batch cooking the tomato sauce means you’re getting the nutrition of fresh vegetables with all the convenience (and none of the additives) of a shop-bought, jarred equivalent.
