6 Ways to Control Your Food Costs

6 Ways to Control Food Costs

There are hundreds of things that could be driving up your food costs. In order to be profitable, you have to come up with a game plan that works for you, your operation, and your bottom line

Our restaurant experts have come up with 6 easy ways you can control your food costs right now:

Monitor Inventory Counts

Keep track of food inventory levels and rotate products to reduce spoilage and waste. When you regularly count and track food inventory levels, you ensure accuracy and identify areas for cost savings.

Compare your previous inventory counts and spend to see if there are areas you can improve.

Analyze Invoices

Regularly review food invoices and receipts to ensure you are being charged the correct amount for food and supplies. Using food cost management technology can help you keep track of your invoices and what you are paying.

You can even negotiate with suppliers for better pricing and don’t forget to take advantage of bulk purchasing discounts too! Purchasing in bulk helps reduce food costs and increase efficiency.

Minimize Food Waste

Regularly assess and track the amount of food waste generated and implement measures to reduce it. You can consistently measure and portion out food to reduce over-serving and waste.

Control Labor Costs

Schedule staff efficiently, train them on cost-saving measures, and monitor their performance to ensure efficient and effective work. You can even cut down on labor costs by providing them with the right tools to streamline their work.

Make sure you inform them on how crucial it is to keep food costs low so that they keep this in mind when preparing dishes or placing shipment orders.

Leverage Technology

Use food cost management technology to track food costs. Utilizing a food cost calculation software can help reduce the risk for error and save you both time and money.

Remember, technology is your friend, not your enemy.

Menu Engineering

Analyze sales data to make informed decisions about menu pricing, item placement, and product offerings.

Regularly evaluate the profitability of menu items to identify those that are driving costs and adjust menu offerings as necessary. You can even try to source ingredients from local and seasonal producers to help reduce costs and improve quality.


About Me
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Annie Pepanyan is a Marketing Coordinator at Buyers Edge Platform, Content Maven, and Foodservice Fanatic.

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