Restaurant Profits: 5 Secrets To Controlling Your Food Costs

If you are struggling to get your restaurant food costs in line and not sure where to start or how to do it.......here's 5 ideas you can implement right now that will make a difference.

1. Downsize your menu - large menus = large inventories...thus large waste.
2. Run a weekly inventory - if you can't do your whole inventory then start with your most expensive protein items.
3. Stop spreadsheeting your suppliers - you can negotiate better pricing and support from your suppliers if you leverage your buying power.
4. Know your recipe costs per item - start an actual calculation of each recipe item to truly know your food cost on each item.
5. Engineer your menu - Readjust your menu with emphasis on your better profit items.

If the challenge to get your food cost in line continues to drag you down, then you need to consider getting some outside help like a restaurant consultant or yours truly "Your Secret Restaurant Coach"