The Captivating Culinary Delights of Saint Germain Catering

Ways Saint Germain Catering is Saving Money for Our Clients

 

 

Saving money has to be at the top of everyone’s to do list and especially with the constant increases in food costs! When you’re running a business in the food industry, it’s especially important to run as efficiently as possible and save costs wherever you can so that you can maximize profits without raising your costs to your clients. Difficult economic times often hurt the restaurant industry, increasing food costs and decreasing the number of customers through the door. A push to save money in the operation of your business allows you to continue offering customers a pleasant dining experience while increasing your profits. The cost-cutting may also help you keep your menu prices down to appeal to thrifty diners without hurting your bottom line.

Here are some ideas that we at Saint Germain Catering have implemented to keep our costs down in a rising economy. 

1. Cross Train  Employees – Cross training is a great way to not only save money, but help create happier employees. Cross training is the practice of teaching an employee to work more than one position within your business.  This will give the management more flexibility when scheduling workers, and help employees overcome boredom and gain new skills.

2. Streamline Product Purchasing- If you have several dishes that use similar ingredients, buy the ingredients in bulk and then prep ahead of time to use in the corresponding entrees. The same 8 oz chicken breast can be used for a chicken sandwich and then cut into strips and battered for chicken tenders, and cut in half for the 4 oz grilled chicken salad topper.

3. Check the Trash- You’d be surprised to find out how many items get accidentally thrown away during a shift, such as cooking untensils, silverware, etc. All those items add up! You can save your restaurant money by making sure the items you need to run the restaurant stay in the restaurant.

4. Keep an Eye on Your Staff- Obviously to run a good business, you should always be doing this anyway. Make sure that your staff are charging for the items they are giving customers. This isn’t to say that you shouldn’t reward guests with a freebies and contests every now and then, but employees that are doing it without your approval are not benefiting the company in the long run. Also keep an eye out for employees that clock in early. Even if it’s just a few minutes before their shift is scheduled to start, add up a week of those minutes, or a month even, and you’ll see a lot of money that you could have saved.

5. Stop Using So Much Paper! If you use less paper products in your facility, you will not only save money by buying less in the future, but it’s of course much better for the environment. You can start by purchasing hand driers in the restrooms to save on paper towels. They may be more expensive up front, but it will cost less in the long run.

6. Follow your recipes- A driving force behind high food costs in the kitchen or behind the bar result from cooks or bartenders that choose to follow their own recipes or measure “by eye” instead of using the prescribed spoons, cups or scales.

7. Negioate with your suppliers- If supplies are eating up a large portion of your budget, consider changes to your buying routine. Check with your vendors to determine if you can consolidate to only one or two vendors for all of your supplies. Streamlining the buying process saves on transportation costs. Another option is to place larger orders less frequently. The larger orders may qualify you for volume buying discounts. The fewer deliveries also mean less time accepting and putting away orders to reduce your staffing costs.

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