{"id":17409,"date":"2025-11-18T13:24:50","date_gmt":"2025-11-18T19:24:50","guid":{"rendered":"https:\/\/www.partstown.com\/about-us\/?p=17409"},"modified":"2025-11-18T13:57:43","modified_gmt":"2025-11-18T19:57:43","slug":"cost-control-measures-in-restaurants-foodservice","status":"publish","type":"post","link":"https:\/\/www.partstown.com\/about-us\/cost-control-measures-in-restaurants-foodservice","title":{"rendered":"Top 14 Cost Control Measures in Restaurants & Foodservice"},"content":{"rendered":"

As in other areas of the economy, many restaurants are looking for ways to cut costs without sacrificing product quality, customer service or employee morale. If you\u2019re looking for strategies to streamline your budget during this period of high inflation, our guide to the top 12 cost control measures in restaurants and foodservice will help you tighten your belt easily and efficiently while still giving your guests and staff a great experience.<\/span><\/p>\n

Track Food Costs<\/strong><\/h2>\n

Since the cost of food ranges from <\/span>28% to 35% of total revenue<\/span><\/a> for most restaurants, tracking these costs closely during periods of high inflation is essential. If you notice that prices are creeping up, check with suppliers to see if there\u2019s anything they can do to give you a better deal: this will help you avoid unexpected budget shortfalls that\u2019ll force you to raise prices drastically.\u00a0<\/span><\/p>\n

Consolidate Food Suppliers<\/strong><\/h2>\n

A GoTenzo.com article explains the importance of <\/span>supplier consolidation<\/span><\/a>, reducing the number of suppliers your restaurant uses, in order to control costs. By working with fewer vendors, you can buy in bulk and combine deliveries, as well as have more power when negotiating prices: just be sure you don\u2019t end up depending on a vendor with unreliable quality and volatile prices.<\/span><\/p>\n

Maintain Inventory Effectively<\/strong><\/h2>\n

Carefully managing inventory is one of the best cost-control measures in foodservice. Make sure you\u2019re <\/span>organizing your restaurant kitchen<\/span><\/a> with the FIFO (first-in, first-out) method so you can keep food costs low by reducing loss due to spoilage. Also, only reorder supplies when your current stock is low so you don\u2019t have excess food sitting around that goes to waste.\u00a0<\/span><\/p>\n

Invest in AI-Driven Forecasting Tools<\/strong><\/h2>\n

Using AI-powered tools provides an excellent way to control excessive costs for your restaurant. Not only do they streamline the process, but they can also efficiently monitor profits, increased expenses, COGS and more.\u00a0<\/span><\/p>\n

Some useful AI-driven money management tools include:<\/span><\/p>\n