6 Ways to Cut Restaurant Waste and Boost Your Bottom Line

By David Scott Peters

www.DavidScottPeters.com

If you’re not tracking it, I guarantee your profits are disappearing with the trash. A core principle I teach restaurant owners is how to reduce kitchen waste and enhance their bottom line. From mastering portion control to implementing smart inventory management, I’ve got tips to turn waste into wealth. Use the following tips to put those trash-bin dollars back into your pocket with six ways to cut restaurant waste and boost your bottom line.

The true cost of kitchen waste

First, let’s talk numbers — the kind that really hit where it hurts: your profits. Every carrot stick, ounce of steak and slice of bread costs money. When they end up in the trash, your hard-earned cash goes with them. It’s not just the cost of ingredients; it’s also the resources spent acquiring, storing and preparing them. This is the true cost of kitchen waste in the restaurant industry.

Understanding your true cost of goods sold isn’t just some accounting jargon; it’s the bedrock of your profitability. Every time ... Read More