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The secret to cost management is to train all your employees to be cost conscious.

SP: Yes lot of kitchen work can be outsourced especially those which will not hamper the final quality of your product. In such a scenario, convenience food can play a major role in ensuring that food costs are not only kept under control but can deliver on other important parameters like taste, consistency and reduce wastages.

GL: Definitely yes. Today what was conceived as convenience foods have become the need of the hour. Things are changing, manpower has become expensive and also wastage which we could afford earlier is not possible be anymore.

In fact we do a lot of backend work for some of the super markets who finish the products in their outlets. Tomato paste and seasonings for stocks have made life easier.

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COMMENT Comment on this article

Will reworking the menu to streamline and/or reduce expensive ingredients help? What are your views?
AS: Judicious menu planning and menu engineering is always helpful. But make sure not to compromise on the quality front while trying to use less expensive ingredients.
 

Material management is very in cost control. Often different vendors charge different prices for the same ingredient, so sourcing the right quality ingredient at the best price is the key.

SNR: It is a myth that altering the recipe or not making the dish with all the required ingredients will reduce cost. In today’s world, the customer knows what he is eating and how much he is paying and what he is supposed to get.

It is not a professional practice to alter the recipe in order to save on cost. I do not support this for the simple reason that short-term gains do not help the business however difficult the times may be.

SP: Yes, reworking the menu is important because creative catering can create a competitive edge. Successful trading in a tough environment is not only about saving money, growing the top line is still important.

Developing a unique selling point or generating incredible word of mouth publicity may not be easy, but it is essential. Protein is the largest cost in an average dish, so small reductions in protein can result in a big saving.

If managed properly, it is possible to reduce the most significant cost in a dish without reducing the consumer perception of value.

GL: Yes, it does help to rework the menu. Not only will it takes away the non-moving items but we can be customer specific for the region we are in.