Retail restaurants, cafeterias, and others want to keep food costs down without sacrificing quality. As a foodservice management company in Atlanta, we understand the need to save money, along with concerns of wasting food. More and more restaurants, concessions, catering companies and others in the food industry are concerned about sustainability as well. We have a few tips that will address all of these issues.
Planning is critical to success. While it isn’t necessarily easy, it’s necessary to establish a budget; only then can you focus on developing your menu. It’s important to know how much every dish on your menu costs, and whether each item on the menu is selling well. If you notice that a particular menu item isn’t selling, consider removing it. Over time you will know which dishes are popular and which aren’t, which will make it easier to establish your menu and determine pricing that is profitable, but not out of range for customers. It takes time to determine which foods or ingredients seem to go to waste more than others, and which you run short on before placing your next order. Once you have a grasp on the products/ingredients you use most, and those you’re throwing a substantial portion of away, you’ll find it easier to be consistent with ordering supplies. This helps you save money while enhancing sustainability.
Food quality. Customers don’t want to eat foods that aren’t fresh or properly prepared, and quality is a big factor in food cost. To avoid throwing food away (and essentially money as well), learn all you can about proper storage, food safety, cooling foods correctly, and maximizing efficiency.
Trained employees are key to avoiding food waste and enjoying greater profits. Make sure your staff understands the importance of food safety, making the most of ingredients, taking inventory, and every aspect of the business that’s key to maintaining quality while avoiding waste.
Pay attention. You can significantly reduce waste by paying close attention to whether a lot of food is being left on the plate, or whether servers are giving “to-go” boxes to customers to take food home with them. If so, your portion sizes may need to be cut back a bit, along with menu prices. The right portion sizes reduce waste, and directly impacts how much you have to order to replenish inventory – which saves money.
To be successful in any food-related business it’s essential to provide quality, reduce waste, and set the right price. At Gourmet Services, Inc. our foodservice management professionals help you achieve your goals in terms of profits, fresh menu choices, sustainability, and more.