3 Tips to Maximize Ingredients and Reduce Operating Costs
Cost control isn’t a new concept for restaurant operators; however, the need to identify ways to reduce operating costs has become crucial in the wake of the COVID-19 pandemic.
Restaurants and bars have accounted for 60 percent of the jobs cut in the United States, with operators having to close their doors completely or severely cut back staff to help create a safe working environment(1) – the need for innovative, cost-saving solutions has never been more important.
Below are three tips to help control costs and ensure revenue loss is at an absolute minimum.
Collaborate with trusted industry partners. According to IFMA (the International Foodservice Manufacturers Association), even before the onset of the COVID-19 pandemic, there was a shift in the industry towards greater collaboration between operators, distributors and suppliers(2). Leveraging collaborative partnerships can help operators brainstorm new ways to adapt their menus for delivery and takeout while reducing costs at the same time. In the spirit of collaboration and partnership, Tyson Foodservice is helping operators reduce costs and increase sales with qualifying product purchases through its Tyson Partners Program.
Optimize your menu. To account for an increased demand for off-premise dining and labor shortages, operators are finding innovative ways to deliver delicious meals to their customers. Identifying and adapting menus to focus on popular dishes, proven to hold up well for takeout and delivery, helps instill confidence in your customers as they trust their order will arrive just as delicious as when it left your kitchen. Adapting popular menu favorites into family-style meals or fun ingredient kits can also provide a unique dining experience at home for customers.
Use ingredients that are tailored towards your unique budget and menu needs. Although operators are getting rid of some of their more trendy flavor and ingredient inventories, it doesn’t mean they are sacrificing flavor. Building dishes around protein favorites like chicken – which can be seasoned and prepared in so many unique ways – allows operators to easily infuse their menu with popular flavors their customers love. Versatile, quick-prep ingredients that can be used across many different types of dishes helps ensure consistency with each order. Additionally, paring down SKUs that are used infrequently will make it easier on purchasing, receiving and storage while reducing food waste(2).
The Tyson Red Label® portfolio can help! The Tyson Red Label® brand offers a lineup of top-selling flavors in the most popular poultry forms, designed to deliver the best performance across menus, with price options to fit your needs. All products in the Tyson Red Label® portfolio are made from chickens raised with No Antibiotics Ever.
To streamline your ingredient inventory and identify cost-savings opportunities with the Tyson Red Label® portfolio, visit TysonRedLabelDelivers.com or contact your Tyson Foodservice sales representative.
1 Quartz, April 2020 – “Restaurant and bars account for more than half of the US jobs lost in March”
2 IFMA, April 2020 – “Coronavirus Impact on the Foodservice Industry What’s Working and What Will Become Part of the New Normal” – April 22, 2020