How to Control Food Cost in a Restaurant
Facing escalating food costs and struggling with waste management in your restaurant? Learn five proven strategies to effectively control food expenses, from reducing spoilage to negotiating with suppliers, without sacrificing quality or guest experience.
You’re no stranger to the problem of food waste. After labor, food is one of your greatest costs involved in operating a restaurant. Compounding the problem, the price for wholesale food increased 3.4% just in the past year, a jump we haven’t seen since 2011. While many managers who struggle with how to control food cost in a restaurant raise their menu prices or reduce their staff to balance their budget, there are better ways to manage your food costs.
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