3 Simple Ways to Cut Costs in the Kitchen

Regardless of how big or small your restaurant may be, cutting costs is likely a top priority. From ramping up marketing efforts to giving staff members raises and promotions, saving a few dollars here and there can give you the opportunity to improve your restaurant in a number of different ways.

Use these three tips to start slashing costs in your restaurant’s kitchen.

Buy local

Rather than having food shipped from miles away, try buying from local suppliers you know and trust. Not only will you save on fuel surcharges, but your restaurant could also experience an uptick in sales. According to the National Restaurant Association’s 2016 Restaurant Industry Forecast, 68 percent of diners are more likely to visit a restaurant that serves locally-sourced items over one that doesn’t.

Take advantage of growing demand for locally-sourced cuisine by relying on nearby suppliers. Establishing a strong, long-lasting relationship with a specific food supplier could give you the chance to negotiate even greater savings later on.

Focus on quality over quantity

Give diners an experience they won’t soon forget by crafting high-quality, reasonably-sized dishes that always hit the spot. From a carefully-crafted blend of spices to a new cooking technique, focusing on a dish’s taste instead of its size will allow you to highlight all the hard work that goes into preparing the dish each lunch or dinner service.

Better yet, cutting down the size of a dish also means the remaining portion of the dish won’t get thrown out, and it will also give you the option of keeping fewer supplies in stock. In addition to saving a few bucks, you’ll also be able to reduce the number of perishable items that go unused, leading to more cost savings in the long run.

Cross train employees

On nights of the week when your restaurant isn’t packed, a less-than-full kitchen staff may just do the trick when it comes to cutting costs. Consider cross training back-of-house staff members to reduce the number of employees needed to run your restaurant’s kitchen. For example, a dessert chef that’s capable of manning the fryer will allow you to schedule fewer employees during the week. Better yet, back-of-house staff will grow familiar with different parts of the kitchen, making it easier for them to help out new employees who are still getting used to their surroundings.

Interested in more ways to save on back-of-house staff operations? Don’t miss out – subscribe to The Tip Jar today.