As restaurants face rising food prices, energy costs and labour shortages, we have put together a list of tips on how to keep costs down during this challenging time.
Adapting your menu prices.
Are you concerned that increasing your menu prices might scare off customers? What do you think your customer would prefer, you skimping on ingredients that could change well-loved flavours or a slightly higher price point? The hospitality business is now facing a number of financial pressures, especially rising food prices. If your customers ask, be honest about wanting to maintain the quality they love for a slight price increase.
Rebalance your dishes.
Are you able to adjust the portions of elements in your dish, e.g. slightly reducing the meat and increasing non-meat proteins, vegetables and other accompaniments? This might not be suitable for all dishes but it can make a considerable difference if thoughtfully applied, with the customer still feeling satisfied.
Lastly, keep your customers happy.
Satisfied customers will come back. Cooking gorgeously presented, high-quality food served in a welcoming atmosphere will keep your customers smiling, and they'll recommend you to their friends.
These quick tips will help you lower operating costs without sacrificing customer service. Want to know more? Register your interest with the RATIONAL team today to learn more about how our cooking systems can help control your food service costs.