For the majority of restaurant operators, food and labor costs are the two biggest expenses. With commodity prices continuing to go up, many operators are scrounging for new, innovative ways to decrease their food cost. The struggle is how to do that without changing the quality of the food and short-changing the guest. Maybe the best thing to do is to re-evaluate the basics of your kitchen operations. Here are 6 things to consider in your restaurant’s kitchen that will help you reduce costs and increase profits:
- Control the speed of service so that your guests do not feel rushed or bored.
- Manage check times to keep them in your target range.
- Effectively train your staff on recipes and procedures to reduce preparation and cooking errors.
- Evaluate your cooking and prep stations to see if they can be streamlined or simplified.
- Manage food orders and coordinate timing to avoid overlapping meal courses that result it having to re-make food.
- Make sure modifiers are logical and easy-to-read for your kitchen staff to improve order accuracy.
These six basics can be easy to overlook when you’re thinking of innovative ways to reduce costs. But by “getting back to basics”, a restaurateur can continue to operate with the high level of quality the guests have come to expect while still saving money in the kitchen.
Click here to request information on how Aloha Kitchen helps restaurant operators do these 6 things and more so that restaurateurs can enjoy a smooth-running, more profitable kitchen.
Tags: Aloha, Aloha Kitchen, food cost, Labor Cost, restaurants
