One of the biggest struggles in how to run a restaurant is balancing food costs in order to ensure customer satisfaction, while trying to maximize profits. With food getting more expensive almost every year, this goal is becoming harder and harder to attain. However, by strategically planning out each dish on the menu and ordering ingredients accordingly, businesses can unveil how to save money on food and increase their restaurant profit. Sometimes it can be difficult for a chef or business owner to make the necessary decisions for how to run a restaurant, since reducing restaurant food waste can mean limiting the scope of ingredients used. Yet when it comes down to lowering food costs, forgoing some menu items can keep restaurant profit stable or even raise it.
Using the Right Ingredients
In-season ingredients are always less expensive than they would be if not in-season. They will also generally be more favorable and have a better texture. Therefore, a restaurant menu should promote using produce that is in-season in order to create the best food, reduce food waste from unusable parts, and reduce food costs. For example, in the winter, meat with gravy and a side of glazed root vegetables might be served, and, in the summer, meat seasoned with fresh herbs with a side of sautéed green beans. In addition to offering dishes with in-season ingredients, businesses should also consider ways to incorporate every part of an ingredient, throughout the menu, in order to reduce restaurant food waste. Offering purees and soups are great ways to make use of the unpresentable bits and pieces of perfectly good produce, fish, poultry, and meat. By having a close relationship with suppliers, business owners can always be aware of how to run a restaurant, by knowing the in-season produce options available and being one of the first to hear about great deals on products. By planning the restaurant menu around this information, and making sure that food waste will be minimal by using the same ingredients in multiple dishes on the menu, restaurant profit and quality of food can both be increased.
One of the biggest reasons for high restaurant food waste is over-ordering. Though sometimes this cannot be predicted, such as if the amount of customers is lower than expected for the week, other times over-ordering occurs because one of the restaurant staff without enough experience on how to run a restaurant, places the order. In order to reduce food waste and allow restaurant profit to rise, a business should ensure that the inventory list is looked over by an experienced employee or manager. By minimizing the amount of restaurant food waste by ordering the proper amounts of perishable ingredients, businesses can be on the way to maximize profits.
Restaurant profit is still possible despite consumer financial difficulties and rising food prices. However, conscious business decisions about how to run a restaurant need to be made in order to maximize profits. When a business plans out how to save money on food while offering their customers high quality meals, it increases the possibility of maximizing profits.