Eight ways to lower costs at your restaurant

Eight ways to lower costs at your restaurant A new year has started, and perhaps one of your restaurant or foodservice operation’s resolutions is to try to cut on costs and reduce waste. Food and linen wastage, theft, poor inventory control and not selling your most profitable items can contribute to thousands of dollars going down the drain each year. It is essential to be on top of all facets of your operation and ensure that you check, evaluate and keep track of each and every single item that enters and exits your restaurant. Diane Chiasson, FCSI, President of Chiasson Consultants Inc., a restaurant and foodservice consultancy firm in Toronto, recommends reevaluating some of the areas in your operation to help you save a few bucks: Know your costs In order to make a profit from your restaurant or foodservice operation, you must know exactly how much each one of…