After two years of changing Corona restrictions, the economic consequences of the Ukraine war and advancing inflation, consumers' spending habits have changed. Many everyday items have become more expensive and are sometimes seen as "luxuries." This includes eating out, among other things. At the same time, rising transportation and food prices are forcing restaurateurs to raise prices – and that's coupled with less purchasing power among diners. But there are some measures that can be taken to keep costs under control, enhance cost optimization in the restaurant business and to cater to guests on a tight budget.
Alternatives for meat and fish
Meat and fish are among the foods most affected by rising food prices. In this respect, they are among the dishes most likely to be dispensed with in economically challenging times. One way to accommodate guests here can be a "plants first" approach on the menu. That means main dishes don't necessarily have to include meat or fish but can also have plant-based protein sources as the main ingredient, such as rice, soy or legumes - without otherwise catering to a vegetarian or vegan clientele.
Optimize budget for menu and purchasing
Perhaps there are a few real slow sellers on your menu, while other dishes are selling like hot cakes? It's worth reviewing the menu and removing the "deadbeats," which will also reduce purchasing costs to align with better cost optimization. The second step is to check which of the popular dishes are particularly inexpensive to prepare. These could be highlighted as "classics". Perhaps even other dishes can be created from the ingredients that are also inexpensive to purchase and prepare and can therefore be offered at fair prices? Last but not least, it is worthwhile to check which foods can be purchased more cheaply in the future, either through a better selection of suppliers or by purchasing larger quantities, and consequently, having an improved budget awareness.
Check ingredient quantities with regard to costs
Speaking of quantities: There is also potential for optimization on the plate itself. Often, side dishes are cheaper than the main ingredient. The side dishes - which are usually more filling anyway - can be used more generously, and the quantity of meat or fish can be reduced in order to keep within certain threshold prices and appeal to budget-conscious guests.
Focus on seasonality
Cooking seasonally is not only trendy, but also makes sense from the point of view of cost optimization. After all, food is usually cheaper when it is in season – be it asparagus in spring or cabbage and root vegetables in winter. With the seasonal alignment of the menu, one not only hits the bull's-eye with most guests but can also keep the expenses low. If you also dare to be a little spontaneous when putting together the menu, you can respond better to offers from wholesalers and other suppliers, further reducing food costs and ultimately offering dishes at a lower price, as a best practice for diligent cost optimization.
Keeping energy costs under control
Another way is to make savings in other areas that are not directly related to the food, so that fewer of the rising costs have to be passed on to the guests. Energy costs, for example, offer potential for savings. There are several starting points here: Are doors and windows to cold rooms always closed? Do the seals on the doors and windows still work? Do lights sometimes burn unnecessarily, and could light switches possibly be replaced by motion detectors? Do outdoor lights really need to be on all the time? Are appliances energy efficient or is it worth replacing some of them? Do the oven, deep fryer, stove, or ventilation really only run when they are needed? The more of these points are considered, the more costs can be saved, and an improved budget awareness can become second nature. Owed to this, the more likely it is that dishes can be offered for a small budget.
