Best tips to reduce costs for food expenses

According to a National Restaurant Association survey, nine out of ten people love dining out, and half of customers consider restaurants to be important to their lifestyle. This is good news for your restaurant, since more customers are dining out these days. However, as the number of diners increases, so does the cost of food.

#1: Keep an eye on food prices.

It helps to keep an eye on food prices and know whether they are expected to rise or fall. For example, the USDA predicts that beef and veal prices will fall 2-3 percent in 2016, while poultry prices will rise up to 1%. The food suppliers in Dubai are incredibly the best choice to get bulk food options in relatively lower rates.

#2: Take inventory on a regular basis.

Are you aware of where the food is being transported? If not, we recommend that you take inventory on a daily basis so that you can keep track of your food consumption and prices. At least once a week, take inventory of your meats, drinks, and serving items. (please retweet) This allows you to keep tabs on your expenses.

#3: Becoming a member of a buying group

Join a buying club to save money on groceries. What is the reason for this? Suppliers also bid cheaper costs due to the sheer amount of buying power. This is a great opportunity for small businesses to negotiate with chains that have a lot of buying power and negotiating leverage.

#4: Do More Preparation

Food that has been cooked is costlier than food that has not been prepared. Instead of buying chopped lettuce, you might buy heads of lettuce and cut them yourself. Create your own hamburger patties instead of buying pre-made ones. You can also save money by cutting your own chicken in your own kitchen. Cut the chicken breasts to the same size and save the scraps for other recipes.

#5: Examine the Production Specifications

Know what you’re getting for your money. Is it really enough to use a No. 1 or No. 2 avocado while making guacamole, for example? The beef suppliers in UAE provide quality certificates for right meet handling and distributions.

#6: Make Enough Food Portioning

Food waste will easily deplete your profit margins. You don’t want to over or under fill dishes, so your target is to serve just the right amount of food. What criteria do you use to evaluate this? Keep an eye on the dishes as they return to the kitchen. Is there anything left on your plate, or are you easily depleting your take-out containers? If that’s the case, you’re probably over-portioning your meals.