I've been reading a few articles online recently on ways to cut cost during tough economic times. There are articles that range from being more green and energy efficient, to be training for higher employee retention. I was wondering if members here have implemented anything that has been working for them that they would like to share. Thanks!

Loose the dead weight employees and give more work to the keepers.

Check the price of all the dry goods, paper items and freezer menu items, and look for cheaper alternatives.

Know the price of every Item, cost per ounce, each price

Going green cost money, I wouldn't put money in anything that doesn't give me returns NOW, save you money. I would go green when times got better. I don't want to be a green business, going out of business.

Cut back everyplace you can, and give the best quailiy, and double the customer service.

 Great customer service cost nothing.

Get know your food and labor costs, you can't control something you don't know.

take care and good luck............................Bill

I look in my trash can.    
What on a consistant basis is being thrown out, katsup, mayo, crakers, lemon wedges.  Whatever you may discover cut back on the portions or perhaps find a new way to present condiments.

How much Iced tea & coffee am I dumping out at the end of the shift, too much, cut back.

Can you cover a shift of two?  I cover the bar for the mid shift twice a week.

The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over.  -HST

Watching expenses is critical during good and bad times.  However, I subscribe to the policy that increasing sales is much easier than reducing expenses.  Long term it is usually the better plan.

Howard

I agree-- We've cut back on hours, which has made a great improvement on payroll costs. 

Looking at expenditures & spending the time to research alternatives.  Monitoring our inventory & ordering only what we NEED.

Advertising -- STILL doing it! 

Sincerity in appreciating our customers & repeat customers.. Asking them to spread the word & do the BEST type of Free advertising we can get! 

Nancy

Greg Carpenter

Liquor Watchmen

Office : 877-299-3033

Cell   : 714-341-8122

greg@liquorwatchmen.com

www.liquorwatchmen.com

If you could stand next to every bartender every shift,

would you have higher revenues & lower costs?

have servers ask customers if they want certain condiments like dressings, reductions,cole slaw, lemons, etc.  You would be surprised as to how many customers do not want such items, even lemons with ice tea.

offer sales contests to promote items like salmon, etc.  which go bad more quickly than other items. The winner of the contest could be the first cut off the floor on the next upcoming holiday.  (or some other low cost prize.)

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I always look at what feeds my garbage cans, but you do need to give guests the perceived value they are looking for. That does not need to be a full plate but something that they believe they are getting for free.

The coffee is something that is easy-don't make unless there are guests in the D/R.

I am covering two shifts per week and could do one more but after all is said and done you still need to keep staff for the busy times! 

looking at papergoods is again the perception from a guest view, replacing with a lesser value napkin could give the wrong message to your clients!

Like Nancy says advertise; it is the best way to increase your business.

these are just my nickels worth of stuff!!

"He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven. Amen" ~ German Monk (name unknown)

I have recently looked everywhere to save $$. For $15 at Home Depot you can get motion sensors for your light switches to use in storage areas, stairwells, places like that. Renegotiate contracts. I recently got rid of my window cleaning company and now pay a hostess for an extra 3-4 hours per week to come in early and clean the windows. She's happy to get the extra hours. Have the bar cut fruit to order. Put your lemon wedger in the service area and cut lemons for iced tea one at a time. Lock up your linen and your high $$ protiens. Reduce your on hand inventory by 10%.