5 Ways to Reduce Your Food Cost

In this episode of Table 13, hosts Susan Tung and Morgan Hircock share practical advice for restaurant owners on how to reduce food costs, a critical factor in driving profitability. Drawing on personal experiences and real-life examples, they discuss the importance of having accurate food costs, standardizing recipes, and managing inventory efficiently. They also cover topics such as employee training, negotiating with vendors, and using smart pricing strategies. From avoiding over-ordering to engineering your menu for maximum profit, this episode is packed with actionable insights designed to help new and experienced restaurant owners alike. Tune in to learn the basics and start making immediate improvements to your restaurant's bottom line.