Did you know?

5 Ways for Restaurants to Reduce Costs

Posted

1.  Soak Dishes
Fill a sink with warm water and soak used plates instead of running hot water over them immediately. This will soften the food, and require less energy to clean them.

2. Take Advantage of Good Weather
Air conditioning is costly. When the weather allows for it, open the windows and reduce your air flow. When the weather requires AC, avoid turning it on high unless necessary. The perfect temperature depends on the size of the space, so test different temperatures to know the ideal range for your thermostat where everyone—guests and staff—are comfortable, and your energy bill is lower.

3. Share the Facts with Employees
Few staff understand the financial elements of running a restaurant and that, Barry notes, can lead to unnecessary waste and inefficiencies. Being transparent with restaurant staff about restaurant finances can drive margin-protecting attentiveness across the operation.
“We can’t shy away from sharing this information,” Barry says. “Most team members think restaurants run 30–40 percent profit margins. Once you explain the actual math, they seem to tighten up in a good way.”

4. Prevent facility problems before they start
Neglecting facility problems never saves money in the long run. Don’t let things like your drains become an afterthought. That’s why Drain-Net empowers restaurants to prevent drain line backups before they start. A reactionary approach to drain line maintenance results in emergency calls to plumbers and service providers. You can probably install drain strainers, baskets, and drain locks in your entire restaurant for less than the cost of one emergency call to a plumber. So start saving today with Drain-Net, you’ll thank yourself later!

5. Optimize Your Inventory
Food waste is often the leading cost in restaurants and bars. Having an overstock of inventory might make you feel prepared, but it leads to food spoilage more often (by way of forgetting its existence, misplacing it, or theft). Instead, optimize your inventory. Use the same ingredients across the menu, and rework specials or leftovers into inventive dishes (like using stale bread for croutons).

Is exhaust fan grease bad for the rooftop? Yes!

The grease emitted from roof top kitchen exhaust fans collects and pools on top of restaurants and commercial kitchens. This pooling grease can be very destructive and even cause fire.  As the grease saturates the roof, it causes irreversible blistering, swelling, and cracking of roof materials.  The grease can also weaken the hold of the seams that [...]

Read More »

Where to dump a Floor Scrubber?

An important aspect of operating a floor scrubber is the proper dumping of the cleaning solution and dirty water.Most floor scrubbers contain two fluid tanks: one for holding the cleaning solution and water, and the other for recovering the dirty, used solution during the cleaning process.  When the indicator shows that the recovery tank is nearly full, [...]

Read More »

Why Hinge Kits are an Investment in Safety

People who own or work for companies involved with exhaust cleaning at restaurants or other facilities that prepare food are well aware of the value of having a high-quality hinge kit installed on rooftop fans. The challenge is in convincing the restaurant owner or general manager of the importance of investing in a hinge kit, [...]

Read More »

Why you should replace your garbage disposal!

If you own or manage a restaurant or commercial kitchen, take a look at why you should give a thumbs up to the Garbage Disposal Drain Strainer, rather than the traditional Garbage Disposal. Click here to select your Garbage Disposal Drain Strainer.Click here to select your Garbage Disposal Drain Strainer.

Read More »

Commercial Garbage Disposal Food Waste To Be Banned

State and local regulators are ramping up their efforts to cut down food waste. Beginning in 2014 Massachusetts enacted legislation that banned hospitals, universities, hotels, large restaurants, and other big businesses and institutions from discarding commercial garbage disposal food waste, with plans to extend the regulation to homes as well. Their goal is [...]

Read More »

Why you've got to have this Turkey Day Fat Trapper!

As you prepare for Thanksgiving, we want to remind you not to pour turkey grease down the drain. It's not just the turkey grease that's the problem, but things like the fats in oil and butter in items like salad dressings and frosting that can also cause problems. Preventing grease from going down [...]

Read More »

​Reducing BOD and TSS in your facility wastewater

Many food processing plants, breweries, and even restaurants face issues regarding the water they discharge to the local wastewater treatment plant. Many facility managers have become familiar with the term FOG (Fats Oils and Grease), but are you aware of wastewater issues stemming from BOD and TSS?First, let's define some terms. Biochemical oxygen demand [...]

Read More »

Rotisserie Chicken Grease Collection makes Grocery Stores Money!

Many grocery stores now sell delicious rotisserie chickens.  However, cooking high volumes of rotisserie chickens produces lots of grease.  The average cooker produces 13 gallons of liquid a day.  The liquid is 70% grease and 30% water.  This puts a strain on the facility plumbing and grease tanks.  We have helped many grocery stores install [...]

Read More »

How to deal with a clogged mop basin

Making a New Year's To-Do list?  How about getting a solution to clogged mop sink drains? Why do mop basins, mop sinks, or utility tubs typically clog?  Because they get dirt, grime, and garbage poured into them constantly.  Not to mention mop strings and the occasional night crew who uses this drain like a garbage can.  If something [...]

Read More »

×
×