Tips for Lowering Restaurant Food Costs

Restaurant managers tend to shift the blame for high food costs to their suppliers, while ignoring the fact that waste, brought on by mismanagement on their own end, is often a bigger contributor to this problem. In a recent article from The Restaurant Expert, David Peters offers some advice for reducing food cost via a new pricing system. He proposes the following steps:

  1. Acquire a descending dollar report—sometimes referred to as a descending case report—from your food distributor.
  2. Pay attention to the top 10 items on the list—these are what you spend the most money on.
  3. Explore ways to reduce your spending on these high-dollar items. Seek out cheaper alternatives, price shop with other vendors, or look for special deals.

For more details, read the article in full at The Restaurant Expert.