Cutting Your Restaurant’s Operations Costs

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Running a restaurant is expensive. You have operational costs that seem to only go up, regardless of your restaurant’s success.

Running a restaurant is expensive. You have operational costs that seem to only go up, regardless of your restaurant’s success. You can turn your hard-earned cash at the end of each day into more profit if you cut costs in a few areas without cutting into the quality of your food or service.

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Look at your restaurant with the eye of an environmentalist. You may find areas in which you can save money and help the environment. For example, if you’re using traditional incandescent lighting, you could switch out bulbs for fluorescent lighting.

You can also save on energy costs if you turn off equipment that isn’t in use for an hour a day – you can save up to $400 per year on ovens, according to Shipley Energy. If you swap out your regular toilets in your restaurant with low-flow toilets, you can save up to $1,000 over a year, depending on the cost of water in your area.

Another benefit to going green, or greener, is that sustainability sells.

Customers who are environmentally conscious are more likely to spend money at a restaurant that shows how it’s helping the cause.

You can also save on energy costs if you turn off equipment that isn’t in use for an hour a day – you can save up to $400 per year on ovens, according to Shipley Energy. If you swap out your regular toilets in your restaurant with low-flow toilets, you can save up to $1,000 over a year, depending on the cost of water in your area.

Another benefit to going green, or greener, is that sustainability sells. Customers who are environmentally conscious are more likely to spend money at a restaurant that shows how it’s helping the cause.

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