Paper goods and cleaning supplies are important to any foodservice operation’s bottom line. Food safety and convenience are also key in the decision to buy. And today, these necessary items are being scrutinized for their environmental impact, too. How do you choose?
Food cost for restaurants is typically 30 to 34 percent, and the key variable here is waste. Several factors make the difference, from ordering and inventory tracking to portion control and effective storage. Can you spot ways to improve? Even small adjustments will help subtract from the whopping $31 billion wasted in Canada each year—9 percent of that by restaurants and hotels—while benefiting your own bottom line.
Several jobs are never complete in the restaurant business: bringing in more customers, making processes simpler and faster, and finding ways to cut costs. Fortunately, many of today’s trends in technology and equipment can help smart operators move all three to the next level.