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25 Restaurant Cost-Saving Best Practices [Free ebook]

Restaurant Cost-Saving Best Practices

Cost of food is still the largest expense facing restaurants at 36% of operating revenue.

On top of this, rising minimum wages have contributed to labour costs steadily increasing over the past decade. They currently account for 33.6% of revenue.

Restaurateurs need to think of even the smallest changes that could result in reducing the cost of both their food and labour expenses.

In our new ebook, 25 Restaurant Cost-Saving Best Practices, we’ve compiled a few ideas you can use to help get a handle on costs. The ebook is divided into 4 sections:

  1. Reducing Food Costs
  2. Improving Your Inventory Practices
  3. Getting a Handle on Labour Costs
  4. Reducing Staff Turnover

This is by no means a definitive list, of course. Every week, we read about creative new ways to trim costs around the restaurant. Feel free to share your own tips with us in the comments.

Download the FREE ebook at the button below.

 25 Restaurant Cost-Saving Best Practices

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