Page 10 - Managing Food Cost Email Newsletter
P. 10
Have More Than One Supplier
Lastly, always stay on top of your
The first is to always shop around. Use
numbers so you can help manage
your negotiating power to secure
food costs. Be more organized and
better deals. You can bet that your
look at these numbers on a routine
vendors have multiple prices for items,
basis. This helps you lower food costs
and everything is negotiable.
and increase your restaurant’s
profitability.
Second, train your employees to care
so they can help manage food costs.
Consider offering incentives for
reducing waste and bad orders. When
they see the numbers reflected in their
own paychecks, they might be more
cognizant of waste and portion sizes.
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