Cut Waste...Not Quality

One way to reduce costs ia a restaurant or fast food establishment is to eliminate needless customer waste. Cutting back on quality or quantity of portions will only risk losing customers not improve your bottom line. Ther are other ways to reduce costs that will not upset your customers. Things like asking if they want crackers with their soup, cream with their coffee and plastic utensils with carry out orders.

When we had an ice cream/deli business we offered a free pickle and small potato salad with every sandwich. We found that about half the people didn't really eat one or the other or both. So we started asking if they wanted those items when we took their order and many declined. It reduced our sandwich cost by 5% to 8% and that went directly to our bottom line. Let your customers decide if they want the extras and cut back on waste.