Money Saving Tips During Economic Crisis

There may be a lot of uncertainty around the impact that COVID-19 will have in our communities and to local businesses. However, I believe you can adapt your business and come out stronger.

While business hours are lower, and curb side or take out meals are the primary stream of income, there are a few ways to reduce the overhead costs within your restaurant to reduce the impact of these less than optimal circumstances.

Ways to Reduce Restaurant Cost

• Reduce Waste Pickups

• Reduce Knife Sharpening/Delivery Services

• Reduce Linen Services

• Reduce FOH Services (Bathroom, Carpet cleaning)

• Reduce Outside Services (Pressure Washing, Window Cleaning)

• Eliminate Alcohol Orders (Secure current alcohol inventory)

• Power Down Salad Bar

• Power Down and unused equipment

• Suspend cable/satellite television

• Suspend radio subscription

• Ration logo or stock items so locations do not load up

• Shelf life on perishable (consider moving items to the freezer to extend shelf life)

• Establish Thawing protocol for new items that are not traditionally put in the freezer

• Cut down inbound all distributor orders

• Reduce inventories on perishable items

• Reduce menu offerings/Select Items only

• Review concept Sanitation guidelines

• Increase to-go packaging – for Curbside or Takeout business.

• Be open to non-spec items if inventory gets tight with distributors

• If you do not want guests coming into the store: Consider putting a table at the front door with a credit card machine to take order (this may only apply for high traffic or high use areas) and have a runner run food out to them in their car.  

  • Take down Name, Phone number, Color of the car (if drive up) and write on ticket

  • Keep hand sanitizer on hand for the customer to use at payment stations

• Stay in close contact with your Distributors as Cut-off times, service and delivery days may be changed day to day.