1. Controlling the serving size
Too large servings not only cause high food expenses, but equally lead to food waste, as in most cases they are not fully eaten by the guests. Therefore, rethink the serving sizes of your dishes, if not in general, then for the dishes of which something is always left on the plates. It may be possible to reduce just the side dishes if they are often left over. It is reasonable to reduce the quantity of the more expensive ingredients instead of the cheap ones. However, this only makes sense if it is not to the detriment of the guests' satisfaction. For those dishes where the serving size is reduced, using smaller tableware to serve can offset the look somewhat. A better way may be to offer guests free seconds on certain dishes instead of large servings.
2. Avoiding food waste
By purchasing and processing only the food that will actually be eaten, you can counteract food waste and higher costs. Apart from downsizing servings, you can redesign your menu to avoid dishes that require special ingredients and focus more on dishes that are based on the same ingredients. Regular employee training on food waste prevention measures are also effective tools for keeping food from being discarded.
3. Counteracting employee theft
As unpleasant as the topic is, you need to be aware that employee theft occurs in gastronomy and that it can be a serious cause of increased food expenses. For this reason, it is important to implement a food tracking system – from the delivery to the restaurant to the sale to the customer. Ensure that the deliveries match the kitchen invoices. Offering your staff a free meal during their shift can also reduce the risk of food theft.
4. Reviewing supplier prices
Regularly reviewing supplier food prices and comparing different suppliers is equally important to keep your restaurant's food expenses as low as possible. Suppliers may increase prices or sell smaller quantities at the same price without you being aware of it. Point out this issue to your staff who take delivery of goods or handle accounting, and look for alternative suppliers if necessary.
