Introduction
The cost of products is linked to the amount of food waste a food establishment generates. Therefore, the practice of cutting down the associated costs can improve the situation with food waste. The hospitality industry needs to set reachable goals and make small changes to obtain visible results. This essay dwells on the ways to curtail food costs to ensure better performance of dining establishments.
Main body
The first step is to incorporate a consistent calculation of product costs. The management needs to identify inventory, the cost of goods sold, and food cost percentage (How to Reduce Food Costs in Your Restaurant). The inventory should be checked regularly and at the same time of the day, for example, in the morning. A coherent budgeting and inventory approach will help price menu items accurately. Secondly, it is necessary to investigate and compare the prices of suppliers and distributors in the market. There is always an opportunity to establish partnerships and order products directly from suppliers. When a partnership is set up, the management can ask for discounts or special conditions.
The utilization of seasonal food can scale down the costs significantly. Food prices on seasonal ingredients fluctuate, so tracking improves pricing policy. Hence, it is also reasonable to adjust the menu per the availability of the local produce. Another option is to adopt zero-waste tools and think creatively about food scraps (Costa). Finally, the staff of the food establishment has to be prepared and trained to follow the guidelines.
Conclusion
To conclude, the reduction of food costs requires a commitment to action and flexibility. Financial calculations and budgeting should be the basis of the whole process. It is essential to understand how the food market works and find reliable suppliers. Human capital is a valuable asset that should be employed to decrease costs. The personnel can be trained and encouraged to be creative in the cooking process. As a result, this creativity will become an outstanding characteristic of the dining establishment.
Works Cited
Costa, Kristen. Five Ways To Control Restaurant Food Costs.Upserve. 2016. Web.
“How to Reduce Food Costs in Your Restaurant.” Webstaurant Store. 2019. Web.