Review how your customers complete their menus choice – are they taking home a portion, or leaving it on the plate to be thrown out?
Manage portion control – spot check portions on an on-going basis
Consider reducing your portion sizes, especially on the high-cost items, if you cannot increase prices the portion might need to change
Your customers value food presentation, but they may not always eat that garnish added to their plate. Garnishes may be costing you more than you think! Your dishwasher attendant or servers can give you insights on what is left on the plate.
Consider an interestingly shaped dinnerware pattern, decorative china, or even a smaller sized plate to provide the perception that nothing is missing.
A tabletop presentation strategy can offer cost-savings, along with creativity that your customers will appreciate.
Review preparation/production waste
Track your production waste to identify areas to control through training
Ensure appropriate stock rotation on all items from Pantry to Freezer
Sticker products when they are received with a “Received Date” so you can tell easily which product to use first and which product may be at risk (First in - First Out Inventory Selection)
Review/reduce free items
Ask before automatically serving items like bread, condiments etc.
Ask if a guest wants a drink before serving water
For customer pick-up orders, ask if customer wants cutlery, pc condiments – instead of just assuming to include those items
Track items sent back from the dining room due to mistakes (over/under cooked, wait staff errors), etc. Put actions in place to reduce errors