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10 ways to make your food business more profitable!

Running a kitchen can be costly. From staff to products, utilities to waste, the various areas where expenses are made are extensive.

But taking a critical look at your daily operations can often bring to light where costs can be cut. In this article, we want to highlight 10 ways you can cut down on the costs made by your kitchen, without cutting down on the quality and experience of your guests.


The first actionable step is figuring out what you are wasting and throwing away. Since this is money being spent to be thrown straight into the rubbish bin, it is essential to see where in your process you can optimize to prevent this from happening.

1. Be mindful of what you throw away

The first observation that you can make is monitoring what exactly is being thrown away. If for example, you notice that often leftovers of customers are ending up in the trash, it could well be that you are making the portions too big. Look at which dishes produce the most leftovers and reduce the portion size.

Another observation is looking at which ingredients or dish items are being thrown away most. For example, if you notice that during the dinner period a lot of french fries are ending up in the garbage perhaps you are serving too much of these during the dinner period. Or your staff are preparing too many at the same time. So again either reduce portion sizes or shape a plan for your staff on how much to make during these periods.

Another great way to make sure your leftovers are still enjoyed by consumers is by making use of a food-rescuing program such as the app Too Good To Go. Too Good To Go allows consumers to buy leftover meals and products from restaurants, bakeries, cafés, supermarkets, and shops for a reduced price. When you have a surplus you can list surprise bags on the app after which consumers buy and pay for the surprise bag through the app and pick up the bag at a time set by you. This allows you to reduce waste, create income from surplus that would have become waste, and you have more people trying your food.

2. Get creative

Another way to reduce your waste is by getting creative with the scraps and the food that is not super fresh anymore. Stale bread is perfect for making croutons. And instead of throwing away vegetable peels, why not make your vegetable stock in-house? The possibilities and ideas in this area are endless.

3. Invest in equipment that keeps food fresh for longer

Preventing food from spoiling will give you more time to use your ingredients so you will need to restock less. One way of doing this is investing in equipment that will keep your food fresh. Our Advance refrigeration line for example has an intelligent air distribution system that keeps temperatures stable despite doors being opened often. This allows ingredients to stay cooled properly and last longer.

Hoshizaki Advance refrigeration series


4. Invest in appliances with a low energy consumption

Getting equipment for your kitchen that is efficient and rates well on an energy label scale is going to cut costs significantly. These appliances such as refrigeration consume considerably less than appliances that are older or do not rank well. So not only will you be cutting down on your energy bill, but you will also be lessening your impact on the environment.

5. Install LED-lighting

Not only do energy-saving LED lights use up to 90% less electricity than traditional lighting, but they also last up to 25 times longer. This means you cut down on the energy costs and on the costs of needing to replace the lighting more frequently.


Using too much water is a common theme throughout various industries. So here are some ways you can lessen your water usage and costs.

6. Invest in low-flow faucets

Although installing low-flow faucets requires an investment upfront, they will save you a substantial amount on your water bill. Low-flow faucets and fixtures use less water to achieve the same results. For example, they can be installed in the taps and toilets and can use up to 60% less water than regular faucets and fixtures. This is a huge cut on your water consumption. Currently, there are many of these items on the market with great water pressure and will not be any less of an experience than traditional items.

7. Use the large dishwasher only when full

Another obvious yet not always implemented strategy is to use the large industrial dishwasher only when you have a full load. During peak times this will happen constantly as the flow of dishes, plates, cutlery, and glasses is in constant flow. But try to avoid using the machine for small loads during the quieter moments. Because during these times you are unnecessarily using large amounts of water for small amounts of dirty dishes. Rather wait till there is enough and then put the load through the machine.

8. Invest in appliances with an eco-cycle

Various appliances nowadays come with smart and eco cycles. This means they have a cycle that uses less water and electricity or they weigh the washing load and determine how full the machine is and then choose the appropriate cycle. These intelligent cycles are found in washing machines for example and can be a great way to cut costs in the long run.

So there you have it. Don’t waste your time or money on cheap equipment just because it seems like the affordable option right now. In the long run that low-quality equipment can mean more costs, cutting on the quality you produce, and creating challenges in your efficiency when for example a machine breaks down on a busy day in the restaurant.


9. Setting up protocols

One way of making sure your staff is on the same page as you are is by setting up protocols. This way it is easier for them to understand how to handle produce and food waste. Giving them a clear schedule on when to clean certain items to prevent appliances from overworking due to not being cleaned properly is important because appliances such as ventilation hoods can be overlooked. Also with a proper protocol in place, they know what is expected of them when it is time to close and switch off all appliances.

10. Staff training

Another great way to show staff how you would like things done is by giving them proper training. This way they can see firsthand how the protocols must be implemented and how they can use the protocols in their specific area of the restaurant.

When it comes to saving on costs the possibilities truly are endless. There are so many ways to get creative such as investing in good appliances, and training staff so that not only are you minimizing your expenditures and waste but you also still deliver the same great quality and experience to your customers.

So there you have it. Don’t waste your time or money on cheap equipment just because it seems like the affordable option right now. In the long run that low-quality equipment can mean more costs, cutting on the quality you produce, and creating challenges in your efficiency when for example a machine breaks down on a busy day in the restaurant.

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