3 Ways To Cut Back-Of-House Costs Without Cutting Quality Or Taste

Keeping restaurant costs low has always been top-of-mind for operators. But with the global pandemic impacting restaurant sales and operations in unprecedented ways, operators are likely looking for more ways to trim costs.

In the back of the house, one way to trim costs can involve substituting less expensive ingredients. But substituting less expensive ingredients, while it may save money, may not always be the best way to go. If operators choose to go this route, it is important they choose the products carefully to ensure they won’t be sacrificing taste or quality. Using different products can offer big benefits for operators, but it’s crucial to be strategic when choosing alternatives. In fact, sometimes an investment in more expensive ingredients results in cost savings overall.

Here are three ways choosing different products can help trim back-of-house food costs without sacrificing quality.