Benjamin Franklin once said, “Beware of little expenses; a small leak will sink a great ship.” Franklin, as always, is on to something here. It’s important to make sure you are watching your expenses and cutting costs at every opportunity you get. We know cutting costs isn’t especially fun, glamorous, or easy but it has to be done from time to time. We also know it’s hard in this day and age when “a nickel isn’t even worth a dime…” (Yogi Berra)

Without further ado here are GatorChef’s 7 tips for cutting costs:

1. Go Green: For starters unplug all the equipment you aren’t using and keep lights off in areas that don’t need Football stadium lightening. Save water by using only what you need and investing in efficient taps. You can also considering making local deliveries on a bike and buying local produce that’s easily accessible and fresh. There are countless “go green” initiatives and they can all be implemented into your food service company that will save you money. Keep an eye out for simple tricks and tips.

2. Stop Paying for Advertising: In order to save money ditch the ad in your local paper and log on…. Start a email list that advertises your specials, deals, and menus. If you’re feeling more adventurous create a Twitter account or blog so internet users can find your information if they search for community restaurants. It’s also smart to make sure your restaurant’s reputation is held high on user powered restaurant review sites. Getting a web presence is free and it has the potential to reach out to a huge audience.

3. Maintain Equipment & Replace Parts: Make sure you do monthly or weekly checks on all of your restaurant equipment. For example, clean your fridges coils once a week in order to avoid possible food temperature disasters and ensure that your fridge has a longer life. If a piece of equipment breaks–don’t jump to conclusions and toss it. Instead, try to fix it. If you have broken piece of equipment give one of our experts a call at GatorChef and we’ll help you identify the problem and tell you specifically what you need.

4. Reinvent Food: Don’t let quality food go to waste! The next time you are considering throwing out, say, a box of tortillas–make them into chips. You get the idea. It can sometimes be a challenge, but it can also lead to great ideas that will save you money and a new dish for your menu. Also, make sure that your recipes are exact and you don’t overload your dishes with costly seasonings.

5. Hire Seasonally: Everyone knows that certain produce is better at specific times of the year. And, unfortunately, certain staffing arrangements are also seasonal. Don’t hire people promising them around the calendar work. Warn your future employees that they may have to work seasonally–in order for the restaurant’s survival.

6. Edit Your Menu: Menu’s aren’t static. They need to constantly change so they remain efficiently profitable. If certain menu items are costing you more to produce–raise the price or think of a cheaper solution. Don’t get stuck in habit or routine.

7. Spend Money: Yes, get your check book out. In an economic climate where everyone is taking cover it’s a great time to pick up great supplies at even greater deals. You can also find experienced staff that has unfortunately become unemployed. It also might be a good time to expand your current operation and add an addition to your kitchen or business. By being bold now you can get a lot of great deals and, when the economy gets better, you’ll be a step ahead.