Food service operations run to a very tight budget and are demanded by a number of incoming costs. Quite often it is hard to control these costs and fall below your food cost percentage so here is a list to get those costs down and towards making a better profit for the business.
1. Watch the plates that come back. If there are always chips or salad left on the plates this means that too much is going out to the customer. Reduce the amount by 25% and this will dramatically reduce your food cost.
2. Concentrate on the culinary skills of the kitchen team, for example make sure they’re never losing the good parts of the meat and vegetables when trimming. A little guidance can mean a reduction in production waste.
3. Spending some money on equipment could reduce your wastage in the long run. Slicing your own meat on meat slicers will reduce the price per kilo and you can get thinner slices creating more production. Tomato slicers are good too, both for consistency and for time.
4. Vegetable off-cuts such as tomato ends and broccoli stalks can be used to make soups. Or even chop them up and toss through a pasta. Fruit trimmings can be used to make a puree for desserts.
5. Use old bread to make bread crumbs, stuffing or even a bread and butter pudding.
6. Keep a chart of wastage as this can help with ordering to avoid getting too much.
7. Keep an eye on price rises as the menu price may need to be adjusted.
8. Limp lettuce can be freshened up by washing in some iced water.
9. Off-cuts from cakes can be used for trifles and mousse cakes.
10. Left-over eggs from breakfast can be used in egg sandwiches for lunch.
11. Buy produce that is in season. Keep a good relationship with your suppliers for special deals.
12. Make as many things as you can from scratch. Tart bases are easy to make and only a fraction of the cost of brought ones.
13. Buy in bulk and make in bulk. Freeze for a later date.
14. Use proper utensils at buffets for portioning. For example, giving a smaller ladle with the soup will prevent people getting too much. They can always come back later.
15. Use proper equipment for portioning. Using a cup to place the mash potato on the plate ensures everyone gets the exact same whereas scooping it with a spoon could mean over-portioning on several plates a night, especially when busy. This also goes for rice, pasta, vegetables, risotto etc. You can pre-portion these things into containers before service.
16. Look at your garnish. Are you giving a huge sprig of parsley to finish off the steak dish, try a celery leaf instead. Also, pineapple leaves make a great alternative to mint.
17. Just like the seasonality of your business should be reflected in your purchasing, make sure that you’re staffing appropriately for busy times as well as slower times of the day. Cross training of employees can also lead to improved productivity in your kitchen by having one person handle two roles during slower times.
18. Use powdered milk for cooking. You will always have it on hand and no-one will notice the difference.
19. Daily specials are a great way to use up excess food and it keeps the staff fresh and thinking and adds alternative options for the customer.
20. Look for different brands. Saving 50¢ per kilo could save you $10,000 for the year.
Matt Clark Freelance Writer and Chef, Author and Culinary Madness