Q&A: Saving money in my restaurant

publication date: May 19, 2008
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Thought I would ask for ideas on how others are "saving money" right now in their restaurants. Our customer counts are down and like everyone else many costs are up. Anybody have quick budget saving / dollar saving tips or tactics to share that we can use.

- Michael (Chef/Owner)

Please help Michael (and others in similar situations) out and post your comments to his question below:

Comments

Anonymous
I have two ideas: Instead of using just tablecloths which must be changed and
laundered after each use, put a sheet of white butcher paper over the cloth.
When a diner leaves, you just put down a new sheet of paper and throw away the
old. Saves on laundering bills. Second idea is to have prix fixe meals. People like them because they know exactly what the price will be.
 

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