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Hospitality Professional with 19 Years of Experience I Hotel Operations I Resort Specialist I F&B Operations I Banquet Operations I General Management I HR and Account Management I Motivation I Training and Development

Controlling costs in a restaurant involves various strategies: 1. Inventory Management: Regularly monitor inventory levels, reduce waste, and optimize ordering to prevent overstocking. 2. Menu Engineering: Analyze which menu items are most profitable and adjust offerings accordingly. Focus on high-margin items. 3. Labour Optimization: Schedule staff efficiently to match demand, cross-train employees for versatility, and minimize overtime. 4. Energy Efficiency:Implement energy-saving measures such as LED lighting, efficient appliances, and thermostat control. 5. Supplier Negotiation: Negotiate with suppliers for better pricing or seek alternative vendors to reduce ingredient costs. 6. Portion Control: Ensure consistent portion sizes to minimize food waste and maximize profits. 7. Technology Utilization: Use POS systems to track sales, analyze trends, and identify areas for improvement. 8. Staff Training: Train employees on cost-saving practices and the importance of minimizing waste. 9. Regular Financial Analysis: Monitor financial performance regularly to identify areas of improvement and make informed decisions.

As A Restaurant Manager, what would be your best foot forward in controlling costs ? Am looking for some great ideas and concepts.

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