Fresh News

Five Cost Saving Tip

Are You Overlooking These 5 Cost Saving Tips?

There are plenty of creative ways to save costs in your restaurant, from energy-saving equipment to reducing water usage. However, you could potentially save even more with these five cost-saving tips you might be overlooking.

Five Cost Saving Tip

1) Trimming Your Menu

​From time to time, you should go through your menus and see what you can remove/replace it with an item that will be more popular.

Why should you be trimming your menu?

​A cluttered menu can be costing you more than you think. Firstly, a menu cluttered with poorly selling menu items detracts from highlighting your top sellers.

​Additionally, a poor-selling dish using a costly ingredient that cannot be cross-utilized with other menu items results in wasted inventory and an unnecessary added cost.

​Using your POS to track the sale of menu items makes it easy to identify the worst sellers, and which menu items have the best return for your restaurant. Look for options that cost the least to prepare and fetch a higher menu price your customers are willing to pay.

2) Portion Control

​Portion control is a simple trick to reduce costs at your restaurant or bar. However, sometimes it is overlooked.

The Benefit of Portion Control

​Proper Portion control ensures your dishes are consistent. Customers will soon learn what to expect, and it will keep your costs low and manageable.

Tips for portion control in your restaurant

  • Offer smaller lunchtime options.
  • Reduce the size of sides with meals.
  • Make your kid’s meals smaller (using daily nutrition information for children).

3) Alternate Plasticware

​Disposable tableware, cups, and utensils can be costlier in the long run compared to a one-time investment in washable silverware, plates, and glasses. With glassware, you are no longer required to order and stock disposable replenishments and reduces garbage. It is also better for the environment in the long run.

4) Negotiate With Suppliers

​Learning to negotiate is a big part of running any business; the restaurant industry is no different. Suppliers come in all shapes and sizes, from leading national enterprises to small mom and pop establishments. The prices and variety that each offer will depend on everything from location to brands.

​With a little honesty and persuasive language, you may be able to secure a small price break, or even free shipping and delivery costs (which can be exorbitant for heavier equipment like ovens or storage refrigerators).

5) Maximize Your Space

​When setting up a restaurant, it’s essential to think about the space you have available. This exercise has become even more critical with COVID preventing restaurants from operating at full capacity and enforced social distancing.

​The number of people you can seat at one time can make or break the revenue you can bring in. For example, if your average sales per patron is around R100, being able to seat just four extra people a night can mean an additional R400 a day.

​Think strategically about the kinds of tables available before making a purchase. While large, comfy booths look inviting, this can be limiting in a tight space. Instead, consider a series of small Two-top tables that can be pushed together, rearranged, and moved around the restaurant to accommodate your dining area.