Immediately Effective Cost Control Tips & Tactics – Tips 21 – 30
June 22, 2009 by Jonathan Munsell
Filed under Restaurant Financial Management
This is the 4th 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 #4. Bar, Cellar and Beverages
21. Reduce ladle and scoop sizes and match them exactly to the portion being served.
22. Choose green vegetables that require less trimming to create a final product e.g. broccoli loses 50% or more — is it really the vegetable you should be serving?
23. Use portioned cake dividers to mark large cakes into correct portion sizes.
24. Have the pastry chef decorate cakes in a way that shows the portion size and enforces correct portioning e.g. with 16 piped rosettes around the chocolate cake for 16 serves.
25. Work out how to account for the cost of staff meals so they don’t upset your food cost percentage — put a nominal staff meal allowance into your monthly or weekly sales figure to balance the cost of the food used. Ideally all staff should sign on for staff meals.
26. Investigate how large-size orders come, e.g. pallet size or container size — once you know what the size is that won’t need labor to divide it up; you’ll get a better deal when you negotiate for that quantity.
27. Buy smaller serving dishes for garnishes e.g. small bowls just for mayonnaises and creams — staff can have the satisfaction of filling them right to the top without giving away too much.
28. Have food properly dry before frying — uses less oil and cooks more quickly.
29. Drain oil thru a filter cone into a collector at end of shift while still hot. Will be cold and ready to use next morning.
30. Invest in a proper oil collector on wheels so it’s easy for all staff to manipulate and move.
Stay tuned for post #5.
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