Immediately Effective Cost Control Tips & Tactics – Tips 6-10
June 8, 2009 by Jonathan Munsell
Filed under Restaurant Financial Management
This is the second post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz.
Included Categories:
1. Food Costs and Kitchen Management
2. Bar, Cellar and Beverages
3. Packaging, Paper and Consumables
4. Cleaning Costs
5. Labor Costs
6. General & Administrative
7. Utilities
8. Repairs and Maintenance
9. Event Management
10. Safety
11. Equipment and Smallwares
So here’s Post Number 2:
Food Costs and Kitchen Management
6. Increase some prices, especially on your middle priced items – Soc more on half a dozen items may mean a difference of 0.5% less in food costs.
7. Break down your cost cutting efforts into 2 or 3 items each week – this way staff feel it’s an achievable (even fun) project rather than a massive undertaking. Make a fuss about the good results they achieve.
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