price tag BEYOND THE TRADITIONALLY, MENU COSTING HAS FOCUSED ON INGREDIENT COST. THESE DAYS THERE’S MORE TO THE EQUATION – BUT PROFITABILITY IS STILL VERY ACHIEVABLE. Ancient Greek philosopher Heraclitus famously came up with the phrase ‘The only constant is change’. In other words, nothing ever stays fixed or at rest – and that’s particularly true in the hospitality industry. Labour shortages, rising wages, staff turnover, and menu complexity are just some of the issues operators now face. But rather than thinking, ‘What’s the cheapest option?’, the most successful bars and kitchens are asking, ‘What’s the smartest use of our team’s time?’ Favour your labour For many operators, labour has become as vital as food when it comes to cost considerations. When chefs are stretched, every minute counts. That means sometimes, a product that costs more on paper can actually cost you less where it matters. Prep time and training costs money, so looking at products that arrive pre-prepared, portion- controlled or partially cooked may save you money simply because they reduce your labour requirements. The maths works: a product that saves you 20 minutes of prep every day, saves you two hours every week. COSTLY • Pre-prep • Training • Exact portioning • Par-cooking COST-EFFECTIVE • Sous-vide proteins • Pre-portioned seafood • Pre-prepared vegetables • Ready-to-use sauces and dressings • Frozen bakery and dessert items Speed matters When the sun comes out, so do customers. Outdoor dining and events, and tourism and catering opportunities all add to increased demand – and when service gets busier, products that reduce preparation and assembly time have a direct impact on revenue. Value doesn’t always come in the form of the product itself; it's what that product allows your team to achieve that matters. FASTER TICKET TIMES MEAN: • More covers • Faster table turnover • Reduced pressure on the team • Improved customer experience Waste not, want not Ingredient prices are volatile, so reducing waste is one of the simplest ways to improve profitability. Even the cheapest ingredients can become expensive when waste is added to the equation. Over-production, trimming loss, spoilage and portion variation can quietly but significantly erode margins. Products that arrive pre-portioned, frozen, pre-prepared or with extended shelf life can help operators buy with confidence, and reduce unnecessary waste. PAGE 12 | BIDFOOD – ON THE MENU
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