Restauranteurs work in an incredibly competitive environment and often struggle to keep their doors open during tough times. In fact, according to a frequently citedstudy by Ohio State University on failed restaurants, 60% do not make it past the first year, and 80% go under within five years of opening. International Hotel School offers hospitality food and beverage courses that delve into the insights and skills needed to run any successful restaurant business. Included in the course material are ways to reduce the food cost of a restaurant, something that can very easily be controlled and managed onsite.

 

Spend time monitoring your losses

Losses teach us so much – where to look, what to look at and they also provide clues on how to address each individual loss.

Rule #1 – monitor your inventory like a hawk. Don’t carry out stock takes once in a blue moon. Be vigilant and do weekly stock takes and monthly stock takes on all food items. You will quickly pick up shortages, theft or spoilages when you’re checking your stock on a more regular basis. Remember also to rotate stock correctly for quality purposes.

Rule #2 – Check out the waste in your restaurant. You may think that waste is waste and it can’t be helped however you could discover some interesting finds when you check the bins. Make sure staff have the correct measuring tools for metering out the right quantities for each dish – this eliminates waste or excesses. Also, train staff to keep things like bones and off-cut veggies aside in order to be used for cooking stocks or sauces from scratch (instead of buying them in). Keep a log of all food waste so you can ensure staff are not throwing away your food unnecessarily.

Rule #3 – Monitor your portions. Again, having the correct measures in place will eliminate the wrong sized portions leaving the kitchen, along with your hard-earned profits. Once you’ve portioned a dish and worked out its food cost, photograph it, stick it up on the wall next to the chef who will prepare it, write up the exact recipe and measurements for each part of the dish and do spot checks on portions from time to time. Also, check plates coming back to the kitchen where guests who order a specific dish don’t always finish the food on the plate – it may be an indication that the portion size is too large. Size really does matter in the restaurant business.

You’re suppliers and your staff play a role

Rule #4 – Don’t support suppliers who aren’t willing to negotiate and come to the table with quality products at good prices. Do your homework on your suppliers and select a few who can provide you with what you need at reasonable prices. If one won’t help you, you will have a few to choose from, so pick wisely. Wherever possible, try and support local producers as this can often reduce your food cost and it also allows you to support your local community.

Rule #5 – train your staff well. When staff understand the goals and vision for your restaurant and they have been trained in the skills they need to carry out their jobs well, you have a recipe for success. Hire staff who are keen to learn, grow and do their part to ensure that the business is a success. If you invest in your staff, the dividends will pay off when it comes to ensuring that food costs are kept to an absolute minimum. Involve them in all the process along the way so that they have a proper understanding of the food cost process and results.

Our students get great insights from industry experts

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For the individual focused on a career in the Food and Beverage industry, IHS offers a comprehensive Higher Certificate in Food & Beverage Management. This programme provides a balanced mix of food and beverage subjects, with relevant theory, skills and practical experience. The Work Integrated Learning (or practical training) aspect takes place in leading hospitality establishments around South Africa, under the guidance and expertise of qualified hoteliers and industry partners. For aspiring restaurateurs, our food and beverage programmes will help you create a successful future in the hospitality industry, wherever you dreams may take you.

If you would like to know more, get in touch on 0861 44 33 00. Alternatively, browse our website for all the information, or check out our Facebook Page or Instagram pics for inspiration.

 (Sources and images: http://www.pilot.co.za/how-to-slice-your-restaurants-food-costs-1205.html; http://www.foodservicewarehouse.com/blog/controlling-food-cost-restaurant/; http://www.restaurantbusinessonline.com/menu/food-trends/cutting-food-costs-not-quality)