Efficiency in any business is very important to save on costs and thus be able to make that business as profitable as possible. On the Fagor Professional blog, we want to give you some guidelines that will help you to optimise some costs to improve the efficiency of your restaurant or catering business and be able to be more competitive.
Invest in efficient equipment
The cost of investing in new equipment sometimes hinders the renewal of businesses. However, in the medium and long-term, investing in more modern machinery can lead to significant savings for your business. New machinery saves more electricity and water than old technology and, in addition, the maintenance cost is lower. If you are interested in efficient and state-of-the-art machinery, discover all our product ranges.
Use the exact amount of water
Normally, any catering business will tell their employees to fill the dishwashers to the maximum. Doing this, you will save on water, electricity and soap. Another way to save on the liquid of life is by changing your taps for more eco-friendly ones, water limiters or any system that allows you to save litres on your bill.
Switch off your lights
It seems obvious, but switching off lights outside of service hours can save your business a lot of electricity. Moreover, some calculations by large franchises say that changing your lights and bulbs for more efficient ones can save you around 20 euros per bulb per year.
Train your staff
All these saving tasks are wonderful on paper, but someone has to put them into practice. Therefore, it is very important that all company employees take into account these protocols that will help you save and make your restaurant more sustainable. Take your time and train them properly with all these efficiency tips.
Get rid of disposable packaging
If you have a restaurant that uses disposable plates, glasses and cutlery, consider switching to glass or ceramic. It is a one-off investment that will save you waste management costs and is good for the environment.
Check the details of your menu with a fine tooth comb
Assess the sales details and costs of your menu and remove those dishes that do not sell well. This simple step will reduce your waste of raw materials and help you control your expenses. In this process, assess whether you can use any of the products you already have on the menu to make new dishes. You could save by buying those ingredients on a larger scale.
We hope that these tips help your restaurant to save and be more environmentally friendly. A dual purpose: improving your pocket and caring for the planet, both of which are worth making an effort for.
If you want to discover the full range of products that Fagor Professional can offer you to optimise your business, do not hesitate to visit our website. Or if you have any queries or concerns, write to us and we will try to help you in any way we can.