Many restaurant owners are under the impression that more food wastage means that business is going well because it means more customers have come by, which is not necessarily true. It’s not a natural phenomenon that food should be fasted just because it’s a restaurant. It’s very common knowledge that reducing food wastage will give a great reduction in expenses. Here is how you can save some extra bucks during these trying times:
Just like other commodities, there are noticeable reductions and increases in food commodities as well. Different vegetables or fruits undergo price fluctuations. What we suggest in these cases is that inventory should be stalked up on when the price for these commodities is at an optimum level, which is the ‘best price’. They can feature dishes of those products in those months more because they are already bought on bulk and can be sold likewise. This will help increase seasonal sales and also save money. So, you can hit two targets with one strategy.
The second step to saving costs is managing waste reduction. A restaurant needs to have a proper portioning standard in order to avoid food being wasted and keep the customers satisfied at the same time. To make this effective, they can conduct a market research or a focus group. This will help them make sure a portion size for their dishes that guarantees customer satisfaction and also helps save wasted food. Products need to be rotated accordingly simultaneously so they do not get rotten and wasted. Another example is to keep clean oil, it’s better to keep their oil clean rather than waiting for it to be wasted and keeping it dirty. If the management is pro-active and takes charge to ensure cleaner oil, the kitchen, staff and the product will be much better off. Putting off a certain task always leads to more damage than benefit.