Cutting costs when running a business is often at the top of the list. In the food industry a lot of money is lost in the kitchen and therefore, the head chef is often tasked with the responsibility of reducing the expenses. In this short blog entry we highlight some of the best ways in which you can run a more sustainable and profitable kitchen.
Reduce the food waste –throwing food out is literally like throwing money into the bin. When it is coming close to the foods expiry date start thinking about different ways in which you can use the ingredients. Perhaps you could make a soup or even start offering discounts on certain meals.
Assess your food suppliers – it can be quite time consuming but it is always worth looking at alternatives, can you get your ingredients anywhere cheaper, can they offer you a better deal?
Look at your menu as a whole – in order to reduce the food wastage, create a menu whereby ingredients cross over in many of the dishes.
Conduct an inventory on your stock – check what is being used, what is being spent etc, make sure that none of your stock is going missing and become aware of what you are spending on a regular basis.
Portion Food – This is a tricky one to grasp, you don’t want to over fill peoples plates and essentially give way free food, just make sure that you aren’t being stingy if you are thinking of cutting down your portion sizes.
Get the price right – Carry out your market research make sure you aren’t undercharging people and losing out on income or over charging people and losing out on income when they realise they can get something very similar for a cheaper price somewhere else.
Good Luck!
