Managing food costs is one of the biggest challenges in the restaurant industry. Without effective restaurant inventory management, it’s easy for waste, inefficiencies, and inaccurate data to erode your profits.
Our new ebook, 10 Strategies to Take Control of Food Costs, highlights proven tactics operators can implement to control food costs and streamline operations. Here’s a look at the first five strategies:
1. Match Every Purchase Against the Invoice
Ensure store managers cross-check the original order, vendor invoice, and actual delivery to confirm accurate quantities, pricing, and product quality.
2. Use Measuring Cups, Spoons, and Scales for Portioning
Prevent inconsistent portioning by providing clear tools for measuring ingredients during food prep, reducing waste, and controlling food costs.
3. Eliminate High-Cost, Low-Margin Menu Items
Evaluate and remove low-margin items from your menu or find ways to make them more cost-effective without compromising profitability.
4. Create Processes to Identify and Record Food Waste
Track and analyze all food waste to uncover areas for improvement. Establish clear guidelines for staff to log waste accurately.
5. Monitor Customer Food Waste and Adjust Portions
Evaluate plate waste to identify items consistently left uneaten. Adjust portion sizes or modify recipes to reduce waste and improve margins.
Download the full ebook now to learn all of the ten strategies to help you master restaurant inventory management and take your operations to the next level. Implementing these strategies is the first step toward reducing food costs and achieving operational excellence. With the right systems in place, you can ensure accurate inventory tracking, minimize waste, and maximize profitability.
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