What Can I Do to Reduce My Restaurant Supply and Labor Costs?

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.These days, restaurants are on the search for solutions to minimize costs and provide efficiency throughout their operation. Why should you and your staff spend hours counting inventory, auditing invoices, and combing through contracts? Nobody has time for that when there is a crowded dining room, to-go orders flying out the window and customers complaining about their favorite menu items going up in price.  

At the end of the day, there are so many ways you can minimize your operational costs and make things easier for both you and your staff. The restaurant industry has been slow with change but has started to understand why it is necessary. And don’t even get me started on the purchasing data your restaurant is producing all day every day…