Cut Costs without Reducing Quality

How to Cut Costs Without Reducing Quality or Guests' Experience

By Jim Laube and Joe Erickson

We often talk about the astounding number of ways there are to lose money in the restaurant business, whether it's in the kitchen, dining room, bar, storage areas or back office. This being the case, it stands to reason that there are also lots of things that operators can do to stem potential losses by modifying how they do business in these areas.

Here are 50 proven practices that restaurants large and small have found to be effective in reducing losses and, as a result, put more of their hard-earned sales dollars on their bottom line. You might find it helpful to use these 50 items as a checklist to spot potential to generate significant savings, it is important to remember the cumulative effect that successful implementation of several of these controls could mean to the overall profitability of your business.
View the entire article in PDF - Cut Costs Without Reducing Quality  Restaurant Startup & Growth Magazine - January 2014

Reprinted with permission of Restaurant Startup & Growth magazine Copyright 2014
Interested in Finding out your Recipe Costs and Labor Costs? Download a Free Trial of OC Professional and OC Labor Pro today!
Free Trial