7 Helpful tips to cut commercial kitchen food costs

The rising costs of food can eat into your restaurant’s profit. Like with any business, finding effective ways to control expenses is vital in maintaining a positive cash flow.

Here are 6 quick tips to help manage your kitchen operation

  1. Set guidelines for portion control. Practicing with your kitchen staff to establish consistency can reduce the waste of food returning to your kitchen.
  2. Invest in digital scales and slicing equipment  to assure accuracy.
  3. Use standardized measuring tools, such as cups and spoons to prevent the fluctuation in portion sizes.
  4. Plan, purchase and prepare using produce that is in season means lowering your restaurant’s grocery bill.
  5. Waste not-want not. Find creative uses for well-stored leftovers and use vegetable off-cuts for pastas, soup stocks and purees.
  6. Purchase dry goods in bulk, such as pasta, rice, grains, coffee and tea.
  7. Maintaining proper temperatures of all stored food will extend their shelf life.