Reduce Expenses, Not Quality

2016.08.26 - A post about reducing expenses without sacrificing quality by Amanda Kinnunen

When money is tight, it’s easy to find quick, temporary savings, such as employee layoffs, buying bargain equipment and making easy fixes “just for now.” But what are some other possible ways to cut back on costs for good?

Don’t be afraid to buy “ugly” produce

The long standing rule of “don’t judge a book by its cover” applies to food as much as it applies to people. Nobody’s perfect right? So why do we expect perfection of a fruit or vegetable’s shape? Certain companies source fruits and vegetables that are either misshapen, too small or the wrong color straight from farmers and sell them to their own customers at a discount when compared to grocery stores. If they’re being juiced, cooked into food or sliced and diced, will customers really know they’re eating an ugly vegetable? Try partnering up with one of these companies or a local farm to free up some room in your budget and keep perfectly healthy food out of landfills.

Restrict complimentary water at tables

Replacing leaky faucets and other old bathroom and kitchen fixtures with redesigned, water smart models is an obvious first step. The less obvious step two? Don’t require wait staff to prefill water glasses for every table – even if it seems like a common courtesy – because diners may not even touch them.

Some places aren’t legally allowed to provide free water during a drought. However, if your restaurant allows free water, ask then deliver. After working at a restaurant for nine years, I’ve seen plenty of untouched waters dumped either because of no-shows or diners that simply preferred other beverages. So just ask – if customers question you, simply inform them of your water conservation efforts. It can’t hurt!

Retention – reduce training costs while boosting productivity

We get it – with the way employees bounce around these days, it’s hard to keep them in one spot. But a restaurant mainly staffed with seasoned employees requires fewer hands per shift than a restaurant staffed with newbies. Long-term employees also tend to feel more loyal to their company and may work harder for its success. But that’s not to say new employees won’t do the same.

Managers: be available and responsive. It’s not necessary to watch employees like a hawk, but be present when there are concerns and be honest when you address them. If they trust you, odds are they’ll come to you with problems rather than quit with nothing more than a two weeks’ notice. Find creative ways to make your new and long-term team members feel appreciated; it’ll go a long way for you and them.

Don’t skimp on equipment

If you rely on it every day, why not invest in quality equipment – even if it costs a pretty penny. Manufactures engineer and build their products with low resource consumption and efficiency in mind. Warmers that don’t overcook food, washers that use less water, etc. Sometimes, a piece of equipment costs more because of its design; if an inexpensive piece of equipment consistently leaks, scorches food or causes other waste, what are you really saving by paying less now? The equipment may need maintenance sooner rather than later, and you’ll spend more on replacing and discarding wasted food. Invest in the long term.

Автор: Amanda Lynn