Supplier prices keep rising, and traditional cost-cutting methods don’t always work – you can’t just reduce the portion size, or use cheaper product. Menu price increases are another option, but that’s not always possible – you’ve got competitors and customer reactions to keep in mind.
In this podcast, Ken Burgin looks at some of the ‘quick fixes’ you can do to control the cost of vegetables, dry goods, meat, seafood and dairy products. Reduce the cost percentage, and increase the gross profit margin – there are many things that will make impact. Don’t forget that good recipe software has to be part of the mix – we recommend the Profitable Recipe Manager and the Profitable Kitchen Manager Set.