{"id":14260,"date":"2025-07-23T07:30:00","date_gmt":"2025-07-23T07:30:00","guid":{"rendered":"https:\/\/www.restroworks.com\/blog\/?p=14260"},"modified":"2025-07-31T07:47:59","modified_gmt":"2025-07-31T07:47:59","slug":"cost-savings-for-restaurants","status":"publish","type":"post","link":"https:\/\/dev.restroworks.com\/blog\/cost-savings-for-restaurants\/","title":{"rendered":"Cost Savings for Restaurants: 10 Proven Ways to Cut Operational Expenses"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"14260\" class=\"elementor elementor-14260\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a9320a8 e-flex e-con-boxed e-con e-parent\" data-id=\"a9320a8\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1821f2b elementor-widget elementor-widget-text-editor\" data-id=\"1821f2b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Running a restaurant today isn\u2019t easy. Food prices are higher than ever, wages keep rising, and delivery services take a big cut. That\u2019s why most restaurants make only a small profit. Every rupee saved can help grow your business, whether it\u2019s opening a new location, upgrading the menu, or launching a fresh marketing campaign.<\/span><\/p><p><span style=\"font-weight: 400;\">But while cutting costs is important, it shouldn\u2019t hurt the dining experience. Customers still expect great food and friendly service at a fair price.<\/span><\/p><p><span style=\"font-weight: 400;\">This comprehensive guide will help you strike the right balance. We\u2019ll highlight the key areas where operational inefficiencies lead to unnecessary expenses like food waste, staff scheduling, and energy bills, and offer ten proven ways to fix those issues without affecting service or quality. Let\u2019s get started.\u00a0<\/span><\/p><h2><b>What Are Restaurant Operating Costs?<\/b><\/h2><p><span style=\"font-weight: 400;\">Restaurant operating costs are the ongoing, day\u2011to\u2011day expenses required to keep your doors open and guests satisfied. They extend well beyond the obvious purchase of ingredients, encompassing every line item that drains cash before profit appears. Understanding and routinely auditing each category is the first step toward sustainable cost control. Broadly, restaurant operating costs fall into six buckets:<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Food Costs (Cost of Goods Sold):<\/strong><span style=\"font-weight: 400;\">\u202f All edible products, condiments, and beverages that end up on a guest\u2019s plate or in a to\u2011go bag. Accurate recipe costing and waste management are critical levers here.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Labor Costs:\u202f <\/strong><span style=\"font-weight: 400;\">Wages, salaries, payroll taxes, and employee benefits. Because labor is service\u2011driven, even small scheduling inefficiencies can erode margins quickly.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Occupancy:<\/strong><span style=\"font-weight: 400;\"><strong>\u202f <\/strong>Rent or mortgage, common\u2011area maintenance (CAM), property taxes, and business insurance. Long\u2011term lease negotiations and smart space utilization help contain this largely fixed expense.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Utilities:<\/strong><span style=\"font-weight: 400;\"><strong>\u202f<\/strong> Electricity, gas, water, trash, and sewage. Energy\u2011efficient equipment and vigilant shutdown procedures directly lower this bill.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Marketing &amp; Technology:<\/strong><span style=\"font-weight: 400;\">\u202f Point\u2011of\u2011sale systems, reservation and online ordering platforms, loyalty apps, ad spend, and subscription software, all vital for revenue growth but prone to fee creep.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Repairs, Maintenance &amp; Hidden Fees:<\/strong> <span style=\"font-weight: 400;\">\u202fEquipment servicing, linen rentals, pest control, credit\u2011card processing, and other miscellaneous charges that often escape notice until they swell.<\/span><\/li><\/ul><p><span style=\"font-weight: 400;\">Industry benchmarks aim for food costs to be around <\/span><a href=\"https:\/\/www.getbento.com\/blog\/restaurant-benchmarks\/\" target=\"_blank\" rel=\"nofollow noopener\"><span style=\"font-weight: 400;\">28\u201332% <\/span><\/a><span style=\"font-weight: 400;\">of sales and labor costs to be near 30%, combining into a \u201cprime cost\u201d of roughly 60%. Every small cost you reduce from either adds directly to your profits.<\/span><\/p><h2><b>The 80\/20 Rule of Cost Reduction<\/b><\/h2><p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-14280\" src=\"https:\/\/www.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/The-80_20-Rule-of-Cost-Reduction.webp\" alt=\"Fixed and variable costs. \" width=\"741\" height=\"486\" srcset=\"https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/The-80_20-Rule-of-Cost-Reduction.webp 741w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/The-80_20-Rule-of-Cost-Reduction-300x197.webp 300w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/The-80_20-Rule-of-Cost-Reduction-150x98.webp 150w\" sizes=\"(max-width: 741px) 100vw, 741px\" \/><\/p><p><span style=\"font-weight: 400;\">The Pareto Principle, better known as the 80\/20 rule, states that 80% of results often come from just 20% of the inputs. When it comes to controlling restaurant costs, this refers to a few key expense areas like food costs and labor costs, which have a much bigger impact than smaller items like d\u00e9cor or magazines.<\/span><\/p><p><span style=\"font-weight: 400;\">Focusing on food and labor makes sense because, together, they usually account for over 60% of your restaurant&#8217;s operating expenses. Even small improvements, such as reducing overstaffing or adjusting portion sizes, can lead to significant cost savings and improved profits. The 80\/20 mindset ensures that every hour spent on cost reduction produces a meaningful and measurable impact.<\/span><\/p><p><strong>For instance,<\/strong> <span style=\"font-weight: 400;\">a fast-casual burger chain with five locations and $15 million in yearly sales was spending too much on prep labor and inconsistent portioning. By introducing recipe scales and better staff scheduling software, they cut food costs by 1.5% and labor costs by 2%. In just three months, they saved $525,000, enough to match the profit of opening a brand-new store, without needing more seats or staff.<\/span><\/p><h3><b>INDUSTRY INSIGHT<\/b><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-79f4539 e-con-full e-flex e-con e-child\" data-id=\"79f4539\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-240a779 e-con-full e-flex e-con e-child\" data-id=\"240a779\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;gradient&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1fbb315 elementor-widget elementor-widget-text-editor\" data-id=\"1fbb315\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Food waste is silently devouring profits across the U.S. restaurant industry, costing operators an estimated<\/span><a href=\"https:\/\/www.rts.com\/resources\/guides\/food-waste-america\/\" target=\"_blank\" rel=\"nofollow noopener\"><span style=\"font-weight: 400;\"> $162 billion<\/span><\/a><span style=\"font-weight: 400;\"> annually. But even a 10% reduction can reshape a restaurant\u2019s cost structure, lowering inventory spend, streamlining kitchen operations, and improving margins without compromising guest experience.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">As consumers become increasingly sustainability-conscious, minimizing waste is not just a financial imperative, but also a brand-building opportunity. From smarter ordering and prep techniques to real-time tracking and staff engagement, food waste reduction is the low-hanging fruit that savvy operators are already harvesting\u2014for leaner expenses and greener reputations.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-61307b5 e-flex e-con-boxed e-con e-parent\" data-id=\"61307b5\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ab44ee3 elementor-widget elementor-widget-text-editor\" data-id=\"ab44ee3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><b>10\u202fProven Ways to Cut Operational Expenses<\/b><\/h2><p><span style=\"font-weight: 400;\">Cutting operational expenses doesn\u2019t have to mean lowering standards or service. With a few smart changes, restaurants can run more efficiently and save big. This section highlights 10 practical ways to reduce everyday costs while keeping food quality and customer satisfaction high.<\/span><\/p><h3><b>1.\u202fOptimize Food Purchasing &amp; Inventory<\/b><\/h3><p><span style=\"font-weight: 400;\">Keeping the right amount of food in stock saves money and reduces waste. The goal is to avoid over-ordering while making sure you don\u2019t run out of ingredients.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Set smart stock levels.<\/strong><span style=\"font-weight: 400;\"> Use software to adjust your stock levels based on things like past sales, holidays, and weather. You\u2019ll have fresher ingredients and spend less on storing extra food.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Negotiate with suppliers every 3 months.<\/strong><span style=\"font-weight: 400;\"> Compare prices and use your buying power to get better deals. Review delivery fees, fuel charges, and rebate options\u2014small savings can really add up.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Automate your ordering process.<\/strong><span style=\"font-weight: 400;\"> Connect your inventory system with supplier portals. When something runs low, it goes straight into a purchase order. All the manager has to do is check and approve\u2014no guessing or last-minute shopping trips.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Use seasonal ingredients.<\/strong><span style=\"font-weight: 400;\"> Build your menu around what\u2019s fresh and in season. These items usually cost less and taste better, making your food more appealing while saving you money.<\/span><\/li><\/ul><h3><b>2.\u202fStandardize Recipes &amp; Portions<\/b><\/h3><p><img decoding=\"async\" class=\"alignnone size-full wp-image-14281\" src=\"https:\/\/www.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/Standardize-Recipes-Portions.webp\" alt=\"Using food cost formula helps to reduce restaurant expenses.\" width=\"741\" height=\"486\" srcset=\"https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/Standardize-Recipes-Portions.webp 741w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/Standardize-Recipes-Portions-300x197.webp 300w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/Standardize-Recipes-Portions-150x98.webp 150w\" sizes=\"(max-width: 741px) 100vw, 741px\" loading=\"lazy\" \/><\/p><p><span style=\"font-weight: 400;\">Inconsistent plating can quietly drain profits. When each cook prepares a dish differently, it\u2019s hard to control food costs. <\/span><a href=\"https:\/\/www.restroworks.com\/blog\/portion-control\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Standardizing recipes<\/span><\/a><span style=\"font-weight: 400;\"> and portion sizes helps save money while keeping customer satisfaction high.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Start with clear recipes.<\/strong><span style=\"font-weight: 400;\"> Use digital recipe cards that list ingredients by weight, serving size, and prep steps. Include photos showing the ideal plating so every staff member knows what the final dish should look like.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Use the right tools.<\/strong><span style=\"font-weight: 400;\"> Provide portion scales, pre-measured scoops, and color-coded ladles. Even small over-servings\u2014like an extra ounce of salmon\u2014can add thousands to restaurant expenses if it happens often.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Keep scales accurate.<\/strong> <span style=\"font-weight: 400;\">Check and calibrate them weekly to avoid mistakes that slowly increase food costs over time.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Connect with tech.<\/strong><span style=\"font-weight: 400;\"> Link recipes to your POS and restaurant management software. This way, you can compare expected vs actual usage. If there\u2019s waste or over-portioning, you\u2019ll catch it quickly. Also, ensure modifiers like \u201cextra cheese\u201d on online ordering platforms are priced to cover added costs.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Test and adjust.<\/strong><span style=\"font-weight: 400;\"> Do regular checks\u2014especially with seasonal ingredients\u2014to confirm portion yields are still accurate. If guests consistently leave part of the meal untouched (like fries), shrink the serving size to save on food and oil.<\/span><\/li><\/ul><h3><b>3.\u202fReduce Food Waste Early<\/b><\/h3><p><span style=\"font-weight: 400;\">Food thrown away is money lost. Restaurants waste a lot of food, and that leads to extra costs. But with smart steps, you can save money and help the environment too. In fact, every \u20b91 spent on cutting food waste can return about \u20b98 in savings.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Use older stock first.<\/strong><span style=\"font-weight: 400;\"> Label all deliveries with dates and use older items first (called FIFO: First In, First Out). Keep daily prep sheets that match how many customers you expect\u2014this avoids making too much food that goes uneaten.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Create \u201crescue\u201d menu items.<\/strong> <span style=\"font-weight: 400;\">Use extra produce in things like soups, frittatas, or drink garnishes before it goes bad. Highlight dishes using fresh, in-season ingredients\u2014they cost less and taste better.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Donate or compost leftovers.<\/strong><span style=\"font-weight: 400;\"> Team up with local food banks to give away unused but safe food. It saves money on trash removal and supports the community. If donation isn\u2019t possible, compost food scraps to reduce landfill waste and show customers you care about sustainability.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Track waste daily.<\/strong><span style=\"font-weight: 400;\"> Weigh and monitor how much food is wasted every day. Set goals to reduce it. Less waste means lower costs and a cleaner, more efficient kitchen.<\/span><\/li><\/ul><h3><b>4. Make Your Kitchen Energy Efficient<\/b><\/h3><p><span style=\"font-weight: 400;\">Restaurants use a lot of power, much more than offices. That means high electricity and gas bills. But with smart upgrades, you can cut costs big-time.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Use energy-saving equipment.<\/strong><span style=\"font-weight: 400;\"> Switch to certified ENERGY STAR appliances like fryers, fridges, and dishwashers. They use less power and can save you hundreds of dollars a year; one gas fryer alone can cut $560 annually.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Upgrade your lighting.<\/strong><span style=\"font-weight: 400;\"> Replace old lights with LEDs. They use 75% less energy and last way longer. Add motion sensors in prep areas so lights turn off when nobody&#8217;s working there.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Save water in the dish area.<\/strong><span style=\"font-weight: 400;\"> Install low-flow spray nozzles ($60\u2013$80 each). They cut water use by half and help lower your monthly water and sewer bills.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Reuse heat from equipment.<\/strong> <span style=\"font-weight: 400;\">Add heat recovery systems that capture hot air from ovens or dishwashers and use it to warm rinse water. It\u2019s a small investment that adds up to big savings.<\/span><\/li><\/ul><h3><b>5.\u202fOptimize Staff Scheduling<\/b><\/h3><p><span style=\"font-weight: 400;\">Labor is one of the biggest costs in restaurants. Scheduling staff wisely helps save money fast without hurting service quality.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Plan with data.<\/strong><span style=\"font-weight: 400;\"> Use your software to check weather, events, and ordering patterns. It shows when you\u2019ll be busy or slow so you can schedule the right number of staff\u2014no overstaffing on quiet days.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Train staff to handle multiple roles.<\/strong><span style=\"font-weight: 400;\"><strong> Teach<\/strong> team members different tasks. A server who can help in the kitchen or a cook who can prep saves time and avoids bringing in extra workers.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Watch labor costs live.<\/strong><span style=\"font-weight: 400;\"> Labor\u2011management apps show your labor costs in real time. If you\u2019re going over budget, you can adjust schedules quickly with breaks or early clock-outs.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Keep your team happy.<\/strong><span style=\"font-weight: 400;\"> Losing and replacing staff is expensive, over \u20b91,200 for back-of-house and \u20b92,100 for managers. Fair schedules and career growth keep employees around longer and save money.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Combine smart planning with flexibility.<\/strong><span style=\"font-weight: 400;\"> By using real-time data, cross-training your team, and keeping an eye on costs, restaurants can reduce labor expenses by 2\u20133%. That means more profit without cutting service quality.<\/span><\/li><\/ul><h3><b>6.\u202fLeverage Smart Technology to Cut Costs\u00a0<\/b><\/h3><p><img decoding=\"async\" class=\"alignnone size-full wp-image-14282\" src=\"https:\/\/www.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/Leverage-Smart-Technology-to-Cut-Cost.webp\" alt=\"Like inventory management software, POS, and others. \" width=\"741\" height=\"486\" srcset=\"https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/Leverage-Smart-Technology-to-Cut-Cost.webp 741w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/Leverage-Smart-Technology-to-Cut-Cost-300x197.webp 300w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/Leverage-Smart-Technology-to-Cut-Cost-150x98.webp 150w\" sizes=\"(max-width: 741px) 100vw, 741px\" loading=\"lazy\" \/><\/p><h4><b>6.1 Connect POS to Kitchen Display Systems (KDS)<\/b><\/h4><p><span style=\"font-weight: 400;\">Instead of printing paper tickets or relying on handwritten orders, you use a<\/span><a href=\"https:\/\/www.restroworks.com\/kitchen-display-system\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\"> digital KDS<\/span><\/a><span style=\"font-weight: 400;\"> that connects directly to your POS system. Why it matters:<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Orders are automatically routed to the correct kitchen station.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mistakes (like wrong items or missing modifiers) get flagged immediately.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">No more messy handwriting = fewer errors and faster service.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Real result: One restaurant chain saw a 45% drop in mistakes and 25% faster service, meaning more happy customers and lower labor costs.<\/span><\/li><\/ul><h4><b>6.2 AI for Demand Forecasting<\/b><\/h4><p><span style=\"font-weight: 400;\">AI tools study your sales data, seasons, holidays, and trends to predict how busy you\u2019ll be and then automatically create ingredient shopping lists and stock levels. Why <\/span><a href=\"https:\/\/www.restroworks.com\/restaurant-forecasting-software\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">forecasting <\/span><\/a><span style=\"font-weight: 400;\">matters:<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">You avoid overbuying, which leads to waste.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">You won\u2019t run out of key ingredients during peak times.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It saves money on last-minute orders (which often cost more).<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Some restaurants have saved up to $8,000\/week just by optimizing purchasing with these tools.<\/span><\/li><\/ul><h4><b>6.3 Use Cloud-Based Management Software<\/b><\/h4><p><span style=\"font-weight: 400;\">Instead of using separate systems for inventory, labor, and ordering, you use one dashboard that shows everything in real-time. Why <\/span><a href=\"https:\/\/www.restroworks.com\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">unified restaurant software <\/span><\/a><span style=\"font-weight: 400;\">matters:<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Managers see how labor costs compare to current sales instantly.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">You can track if food or supply usage matches your plans (actual vs theoretical).<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">If something\u2019s off, you can act fast\u2014cut hours, adjust inventory, or fix waste.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Better decisions, faster action, and fewer surprises in your expenses.<\/span><\/li><\/ul><h3><b>7.\u202fNegotiate &amp; Combine Supplier Deals<\/b><\/h3><p><span style=\"font-weight: 400;\">Working smart with suppliers can save your restaurant a lot of money. Don\u2019t wait for prices to rise; review your deals regularly to cut costs without changing your food or hurting customer satisfaction.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Group your purchases.<\/strong><span style=\"font-weight: 400;\"> Bundle items like cleaning supplies, dry goods, and disposables under one deal. Buying more from one supplier often gets you better prices, free delivery, or extra rebates.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Join a buying group.<\/strong><span style=\"font-weight: 400;\"> Smaller restaurants can save by joining a group-purchasing organization (GPO). You share buying power with others, which helps lower prices on everyday items like flour and oil.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Check extra fees often.<\/strong><span style=\"font-weight: 400;\"> Review fuel charges, delivery minimums, and small-order fees every 3 months. If you\u2019re placing more orders due to online ordering, renegotiate terms to avoid paying more.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Monitor supplier performance.<\/strong><span style=\"font-weight: 400;\"> Use your management software to track things like late deliveries or price changes. When it\u2019s time to renegotiate, you\u2019ll have solid data to guide decisions.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Use seasonal ingredients wisely.<\/strong><span style=\"font-weight: 400;\"> Lock in prices ahead of time when produce is in season. This keeps food costs steady and helps you save during times of price hikes.<\/span><\/li><\/ul><p><strong>Why it works-<\/strong> <span style=\"font-weight: 400;\">Fewer suppliers mean fewer invoices and easier tracking. Better deals mean less spending. All this helps reduce restaurant operating costs without lowering food quality.<\/span><\/p><h3><b>8.\u202fPreventive Equipment Maintenance<\/b><\/h3><p><span style=\"font-weight: 400;\">Broken equipment can quickly drain money. Fixing things after they fail can cost up to 10 times more than keeping them in good shape with regular checks.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Plan maintenance instead of waiting for problems.<\/strong><span style=\"font-weight: 400;\"> Clean filters weekly, check exhaust hoods monthly, and tune up refrigerators every few months. Restaurant management software can remind you and track each task so costs stay steady, not sudden.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Watch equipment usage.<\/strong><span style=\"font-weight: 400;\"> Use timers and meters to see when machines are wearing out. Changing a small $15 part early (like a cooler gasket) can save money on energy and prevent food from going bad.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Use warranties the smart way.<\/strong><span style=\"font-weight: 400;\"> Store warranty info for each machine. If something breaks, call the right repair service covered under the warranty. This saves money, avoids delays, and keeps your kitchen running smoothly.<\/span><\/li><\/ul><p><strong>Why it matters- <\/strong><span style=\"font-weight: 400;\">Regular maintenance keeps machines working longer, cuts surprise costs, and helps reduce electricity bills, all while keeping food quality and service high.<\/span><\/p><h3><b>9.\u202fMenu Engineering for Margin<\/b><\/h3><p><span style=\"font-weight: 400;\">Menu engineering helps you earn more and spend less by guiding customers toward dishes that bring in the most profit.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Analyze Your Data.<\/strong><span style=\"font-weight: 400;\"> Look at 6\u20138 weeks of sales and food costs from your POS system. Then sort each menu item into four categories:<\/span><\/li><\/ul><ol><li style=\"list-style-type: none;\"><ol><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Stars (Popular &amp; profitable):<\/strong> <span style=\"font-weight: 400;\">Highlight on menu with icons, boxes, or server suggestions<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Plow-Horses (Popular but low profit):<\/strong><span style=\"font-weight: 400;\"> Shrink portions slightly or raise price just a bit<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Puzzles (Not popular, but high profit):<\/strong><span style=\"font-weight: 400;\"> Rename, bundle, or move to a more visible spot<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Dogs (Unpopular &amp; Low profit):<\/strong> <span style=\"font-weight: 400;\">Remove, replace, or make with cheaper seasonal ingredients.<\/span><\/li><\/ol><\/li><\/ol><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Use the Best Menu Spots.<\/strong><span style=\"font-weight: 400;\"> Put Stars in eye-catching places like the top-right corner or first item online. Use symbols or graphics to make them pop.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Improve the Low-Profit Winners.<\/strong> <span style=\"font-weight: 400;\">If chicken pasta sells well but profit is low, reduce the portion slightly or serve it with a premium side dish.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Turn Hidden Gems Into Favorites.<\/strong><span style=\"font-weight: 400;\"> A lamb shank might sell better when offered as a combo with a craft beer, making it more appealing.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Say Goodbye to the Underperformers.<\/strong> <span style=\"font-weight: 400;\">Removing unpopular items saves fridge space, prep time, and money. You can reuse ingredients in specials or soups to prevent waste.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Keep It Fresh.<\/strong> <span style=\"font-weight: 400;\">Recheck this every few months, as customer tastes and food prices change. Staying on top of your menu keeps profits healthy and customers happy.<\/span><\/li><\/ul><h3><b>10.\u202fReduce Employee Turnover<\/b><\/h3><p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14283\" src=\"https:\/\/www.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/Reduce-Employee-Turnover.webp\" alt=\"Restaurant workers management helps to reduce restaurant costs. \" width=\"741\" height=\"486\" srcset=\"https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/Reduce-Employee-Turnover.webp 741w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/Reduce-Employee-Turnover-300x197.webp 300w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/07\/Reduce-Employee-Turnover-150x98.webp 150w\" sizes=\"(max-width: 741px) 100vw, 741px\" \/><\/p><p><span style=\"font-weight: 400;\">Hiring and training new staff is expensive. Losing a cook can cost \u20b91,200, and replacing a manager might cost \u20b92,100. These hidden costs hurt your budget and service. Keeping good staff through simple strategies helps save money and boosts customer satisfaction.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Give new hires a clear path.<\/strong><span style=\"font-weight: 400;\"> Pair new employees with mentors and set skill goals for 30, 60, and 90 days. If staff see a future in your restaurant, they\u2019ll stay longer\u2014and you\u2019ll save on hiring costs.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Offer flexible schedules and support.<\/strong><span style=\"font-weight: 400;\"> Use scheduling tools and swap boards to make shift changes easier. Provide small perks like mental health support. These low-cost benefits reduce absenteeism and improve team performance.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Train staff in multiple roles.<\/strong><span style=\"font-weight: 400;\"> Let servers learn kitchen tasks and cooks help at other stations. Cross-training keeps things running smoothly, even when someone calls out\u2014and cuts overtime and extra training costs.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Celebrate and reward smart work.<\/strong><span style=\"font-weight: 400;\"> Recognize top staff and tie rewards to actions that save money, like reducing waste or increasing sales. This builds pride and helps create a team that works toward common goals.<\/span><\/li><\/ul><p><strong>Why it matters-<\/strong> <span style=\"font-weight: 400;\">By investing in your people early, you avoid surprise costs, build a stronger team, and keep your restaurant running efficiently\u2014with lower labor expenses and happier guests.<\/span><\/p><h2><b>Tracking Savings: KPIs &amp; Benchmarks<\/b><\/h2><table><tbody><tr><td><p><strong>Metric<\/strong><\/p><\/td><td><p><strong>Target<\/strong><\/p><\/td><td><p><strong>Tracking Tool<\/strong><\/p><\/td><td><p><strong>Why It Matters<\/strong><\/p><\/td><\/tr><tr><td><p><strong>Food cost %<\/strong><\/p><\/td><td><p><span style=\"font-weight: 400;\">28-32%<\/span><\/p><\/td><td><p><span style=\"font-weight: 400;\">POS + inventory module<\/span><\/p><\/td><td><p><span style=\"font-weight: 400;\">Direct measure of food costs<\/span><\/p><\/td><\/tr><tr><td><p><strong>Labor cost %<\/strong><\/p><\/td><td><p><span style=\"font-weight: 400;\">25-35%<\/span><\/p><\/td><td><p><span style=\"font-weight: 400;\">Scheduling software<\/span><\/p><\/td><td><p><span style=\"font-weight: 400;\">Largest controllable operating expenses<\/span><\/p><\/td><\/tr><tr><td><p><strong>Prime cost\u00a0<\/strong><\/p><\/td><td><p><span style=\"font-weight: 400;\">\u2264\u202f60\u202f%<\/span><\/p><\/td><td><p><span style=\"font-weight: 400;\">Accounting system<\/span><\/p><\/td><td><p><span style=\"font-weight: 400;\">Combines food + labor<\/span><\/p><\/td><\/tr><tr><td><p><strong>Utility cost\/cover<\/strong><\/p><\/td><td><p><span style=\"font-weight: 400;\">&lt;\u202f$1.50 (full\u2011service)<\/span><\/p><\/td><td><p><span style=\"font-weight: 400;\">Utility dashboard<\/span><\/p><\/td><td><p><span style=\"font-weight: 400;\">Reflects energy cost savings<\/span><\/p><\/td><\/tr><tr><td><p><strong>Turnover rate<\/strong><\/p><\/td><td><p><span style=\"font-weight: 400;\">&lt;\u202f60\u202f%\/yr<\/span><\/p><\/td><td><p><span style=\"font-weight: 400;\">HRIS<\/span><\/p><\/td><td><p><span style=\"font-weight: 400;\">High turnover destroys cost reduction strategies<\/span><\/p><\/td><\/tr><\/tbody><\/table><h2><b>Mini Case Studies<\/b><\/h2><p><strong>1. Fast\u2011Casual Taco Brand<\/strong><\/p><p><span style=\"font-weight: 400;\">A taco chain saw high energy bills in its city locations. An energy check showed outdated equipment was the problem. They upgraded to energy-saving griddles and added rooftop systems to use cool outside air. This cut energy use by 12% and saved $18,000 in one year, money they used for marketing, which helped boost sales by 4%.<\/span><\/p><p><strong>2. Independent Bistro<\/strong><\/p><p><span style=\"font-weight: 400;\">A small farm-to-table bistro was spending too much on food, 33% of its sales. The chef looked at the menu and found some dishes used expensive, out-of-season ingredients. They created a seasonal menu and reduced the number of ingredients they ordered. With tighter recipe portions, their food cost dropped to 29%, saving $32,000 in a year without affecting customer satisfaction.<\/span><\/p><p><strong>3. Multi\u2011Unit QSR<\/strong><\/p><p><span style=\"font-weight: 400;\">A regional burger chain had a high staff turnover, losing crew members and shift leaders regularly. They used AI tools to schedule smarter and rewarded staff for upselling and good attendance. In just six months, crew retention went up 25%, manager turnover dropped by a third, and they saved $74,000 on hiring and training. Fewer mistakes in orders also made service faster and customers happier.<\/span><\/p><h2><b>Building a Cost\u2011Conscious Culture<\/b><\/h2><p><b>A <\/b><strong>spreadsheet<\/strong><span style=\"font-weight: 400;\"> hidden in the general manager\u2019s laptop won\u2019t reduce costs; people will. So, make the numbers visible to the whole team. Show daily waste and labor cost stats on a kitchen screen or talk about them during a short team meeting. When staff see how extra waste or overtime affects profits, they start paying attention.<\/span><\/p><p><span style=\"font-weight: 400;\">Next, <\/span><strong>make saving money fun<\/strong><span style=\"font-weight: 400;\">. Set weekly goals for food costs using your management software. If the team hits the target, reward them with pizza, gift cards, or the best weekend shifts. This turns cost savings into a friendly competition, not a boring rule, and happier staff usually means happier customers.<\/span><\/p><p><strong>Give your supervisors real ownership<\/strong><span style=\"font-weight: 400;\">. Teach them how staffing choices, food waste, and discounts affect profits. Then assign each of them one area to improve, such as linen use, overtime, or food waste. When they understand the numbers and feel responsible, cost control becomes part of their daily habits.<\/span><\/p><p><span style=\"font-weight: 400;\">Finally, <\/span><strong>celebrate wins big or small<\/strong><b>.<\/b><span style=\"font-weight: 400;\"> If a cook finds a clever way to cut food waste or a server breaks their upsell record, give them public praise. When staff feel appreciated, they stay engaged, and cost awareness becomes a natural part of your culture. That means lower costs, stronger teams, and a restaurant that guests notice is running smoothly.<\/span><\/p><h2><b>Conclusion<\/b><\/h2><p><span style=\"font-weight: 400;\">Saving money in the restaurant business isn\u2019t about penny-pinching; it\u2019s about power. The power to reinvest, reimagine, and reinvigorate your operations. The ten strategies we\u2019ve explored aren\u2019t just financial tactics; they\u2019re levers to unleash efficiency, preserve quality, and strengthen culture.<\/span><\/p><p><span style=\"font-weight: 400;\">Whether it\u2019s optimizing kitchen equipment, rethinking inventory, reducing energy waste, or refining labor management, each cost-saving move presents an opportunity to transform chaos into clarity. And that clarity opens doors: sharper menus, happier staff, loyal guests, and scalable growth.<\/span><\/p><p><span style=\"font-weight: 400;\">The restaurants that thrive don\u2019t wait for perfect conditions. They get proactive, audit ruthlessly, and act decisively. Because when you stop viewing expenses as fixed burdens and start treating them as opportunities to evolve, you shift from surviving to scaling.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d140405 elementor-widget elementor-widget-heading\" data-id=\"d140405\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Frequently Asked Questions\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4fd45eb elementor-widget elementor-widget-accordion\" data-id=\"4fd45eb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"accordion.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-accordion\">\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8371\" class=\"elementor-tab-title\" data-tab=\"1\" role=\"button\" aria-controls=\"elementor-tab-content-8371\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zm144 276c0 6.6-5.4 12-12 12h-92v92c0 6.6-5.4 12-12 12h-56c-6.6 0-12-5.4-12-12v-92h-92c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h92v-92c0-6.6 5.4-12 12-12h56c6.6 0 12 5.4 12 12v92h92c6.6 0 12 5.4 12 12v56z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zM124 296c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h264c6.6 0 12 5.4 12 12v56c0 6.6-5.4 12-12 12H124z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">1. How to reduce costs in restaurants?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8371\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"1\" role=\"region\" aria-labelledby=\"elementor-tab-title-8371\"><p><span style=\"font-weight: 400;\">Start by targeting high-impact areas like food and labor. Use portion control, inventory tracking, and schedule forecasting software. Simplify the menu, reduce waste, and optimize vendor deals. Avoid cutting quality\u2014focus on efficiency and consistency. This ensures savings without compromising customer experience or long-term profitability.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8372\" class=\"elementor-tab-title\" data-tab=\"2\" role=\"button\" aria-controls=\"elementor-tab-content-8372\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zm144 276c0 6.6-5.4 12-12 12h-92v92c0 6.6-5.4 12-12 12h-56c-6.6 0-12-5.4-12-12v-92h-92c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h92v-92c0-6.6 5.4-12 12-12h56c6.6 0 12 5.4 12 12v92h92c6.6 0 12 5.4 12 12v56z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zM124 296c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h264c6.6 0 12 5.4 12 12v56c0 6.6-5.4 12-12 12H124z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">2. What is an example of cost saving?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8372\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"2\" role=\"region\" aria-labelledby=\"elementor-tab-title-8372\"><p><span style=\"font-weight: 400;\">A restaurant replaced outdated fryers with <\/span><a href=\"https:\/\/www.energystar.gov\/buildings\/resources-audience\/small-biz\/restaurants\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">ENERGY STAR<\/span><\/a><span style=\"font-weight: 400;\"> models, cutting electricity use by 20%. That change alone led to $7,500 in annual savings. By upgrading equipment, they reduced costs without altering recipes or service, proving small operational changes can deliver major financial impact.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8373\" class=\"elementor-tab-title\" data-tab=\"3\" role=\"button\" aria-controls=\"elementor-tab-content-8373\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zm144 276c0 6.6-5.4 12-12 12h-92v92c0 6.6-5.4 12-12 12h-56c-6.6 0-12-5.4-12-12v-92h-92c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h92v-92c0-6.6 5.4-12 12-12h56c6.6 0 12 5.4 12 12v92h92c6.6 0 12 5.4 12 12v56z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zM124 296c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h264c6.6 0 12 5.4 12 12v56c0 6.6-5.4 12-12 12H124z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">3. How to save money owning a restaurant?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8373\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"3\" role=\"region\" aria-labelledby=\"elementor-tab-title-8373\"><p><span style=\"font-weight: 400;\">Control prime costs: food and labor, through technology, portioning, and lean staffing. Buy seasonal ingredients, renegotiate supplier contracts, and automate inventory. Add online ordering to boost revenue. Regularly analyze performance metrics and adjust operations quickly to stay ahead. Smart systems reduce waste and protect profit margins.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8374\" class=\"elementor-tab-title\" data-tab=\"4\" role=\"button\" aria-controls=\"elementor-tab-content-8374\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zm144 276c0 6.6-5.4 12-12 12h-92v92c0 6.6-5.4 12-12 12h-56c-6.6 0-12-5.4-12-12v-92h-92c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h92v-92c0-6.6 5.4-12 12-12h56c6.6 0 12 5.4 12 12v92h92c6.6 0 12 5.4 12 12v56z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zM124 296c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h264c6.6 0 12 5.4 12 12v56c0 6.6-5.4 12-12 12H124z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">4. What is the biggest expense for a restaurant?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8374\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"4\" role=\"region\" aria-labelledby=\"elementor-tab-title-8374\"><p><span style=\"font-weight: 400;\">Labor is usually the largest expense, sometimes accounting for 30\u201335% of total sales. This includes wages, training, and benefits. Food costs closely follow. Together, these two dominate the budget and are known as the prime cost. Keeping them in check is essential for financial success.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8375\" class=\"elementor-tab-title\" data-tab=\"5\" role=\"button\" aria-controls=\"elementor-tab-content-8375\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zm144 276c0 6.6-5.4 12-12 12h-92v92c0 6.6-5.4 12-12 12h-56c-6.6 0-12-5.4-12-12v-92h-92c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h92v-92c0-6.6 5.4-12 12-12h56c6.6 0 12 5.4 12 12v92h92c6.6 0 12 5.4 12 12v56z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zM124 296c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h264c6.6 0 12 5.4 12 12v56c0 6.6-5.4 12-12 12H124z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">5. How can we reduce cost in the food industry?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8375\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"5\" role=\"region\" aria-labelledby=\"elementor-tab-title-8375\"><p><span style=\"font-weight: 400;\">Use bulk buying, cross-utilize ingredients, and prioritize preventive maintenance to avoid equipment breakdowns. AI tools help forecast staffing needs efficiently. Sourcing local and seasonal produce saves on logistics and boosts freshness. Streamlining processes, reducing waste, and leveraging tech make operations cost-effective across the board.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8376\" class=\"elementor-tab-title\" data-tab=\"6\" role=\"button\" aria-controls=\"elementor-tab-content-8376\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zm144 276c0 6.6-5.4 12-12 12h-92v92c0 6.6-5.4 12-12 12h-56c-6.6 0-12-5.4-12-12v-92h-92c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h92v-92c0-6.6 5.4-12 12-12h56c6.6 0 12 5.4 12 12v92h92c6.6 0 12 5.4 12 12v56z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zM124 296c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h264c6.6 0 12 5.4 12 12v56c0 6.6-5.4 12-12 12H124z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">6. How to do cost control in a restaurant?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8376\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"6\" role=\"region\" aria-labelledby=\"elementor-tab-title-8376\"><p><span style=\"font-weight: 400;\">Track expenses in real-time using management software. Set clear targets for food and labor percentages. Review weekly reports, identify variances, and adjust staffing or ordering accordingly. Menu engineering, waste tracking, and regular supplier evaluations help ensure each decision moves profit in the right direction.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8377\" class=\"elementor-tab-title\" data-tab=\"7\" role=\"button\" aria-controls=\"elementor-tab-content-8377\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zm144 276c0 6.6-5.4 12-12 12h-92v92c0 6.6-5.4 12-12 12h-56c-6.6 0-12-5.4-12-12v-92h-92c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h92v-92c0-6.6 5.4-12 12-12h56c6.6 0 12 5.4 12 12v92h92c6.6 0 12 5.4 12 12v56z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zM124 296c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h264c6.6 0 12 5.4 12 12v56c0 6.6-5.4 12-12 12H124z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">7. What is an example of a cost\u2011cutting strategy?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8377\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"7\" role=\"region\" aria-labelledby=\"elementor-tab-title-8377\"><p><span style=\"font-weight: 400;\">Menu engineering is a smart strategy, remove low-profit \u201cDogs,\u201d spotlight high-margin \u201cStars,\u201d and redesign menus to guide guest choices. This boosts profits without affecting customer satisfaction. Streamlining dishes reduces ingredient waste, simplifies kitchen prep, and improves consistency, all while improving overall financial performance.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8378\" class=\"elementor-tab-title\" data-tab=\"8\" role=\"button\" aria-controls=\"elementor-tab-content-8378\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zm144 276c0 6.6-5.4 12-12 12h-92v92c0 6.6-5.4 12-12 12h-56c-6.6 0-12-5.4-12-12v-92h-92c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h92v-92c0-6.6 5.4-12 12-12h56c6.6 0 12 5.4 12 12v92h92c6.6 0 12 5.4 12 12v56z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zM124 296c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h264c6.6 0 12 5.4 12 12v56c0 6.6-5.4 12-12 12H124z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">8. What are the 2 largest costs in a restaurant operation?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8378\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"8\" role=\"region\" aria-labelledby=\"elementor-tab-title-8378\"><p><span style=\"font-weight: 400;\">Food and labor are the two largest expenses. Together they form prime cost, which can reach 60\u201365% of total sales. These areas offer the greatest opportunities for savings through better planning, portion control, staffing optimization, and tech solutions to streamline daily operations.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8379\" class=\"elementor-tab-title\" data-tab=\"9\" role=\"button\" aria-controls=\"elementor-tab-content-8379\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zm144 276c0 6.6-5.4 12-12 12h-92v92c0 6.6-5.4 12-12 12h-56c-6.6 0-12-5.4-12-12v-92h-92c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h92v-92c0-6.6 5.4-12 12-12h56c6.6 0 12 5.4 12 12v92h92c6.6 0 12 5.4 12 12v56z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zM124 296c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h264c6.6 0 12 5.4 12 12v56c0 6.6-5.4 12-12 12H124z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">9. How to control costs in a restaurant?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8379\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"9\" role=\"region\" aria-labelledby=\"elementor-tab-title-8379\"><p><span style=\"font-weight: 400;\">Restaurant operators can manage costs by leveraging tech tools like AI-driven forecasting and smart POS systems. Streamlining inventory, optimizing schedules, and regularly reviewing expenses ensures efficiency. Negotiating with suppliers, minimizing waste, and engineering menus for profitability create sustainable savings without compromising quality or customer satisfaction.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-83710\" class=\"elementor-tab-title\" data-tab=\"10\" role=\"button\" aria-controls=\"elementor-tab-content-83710\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zm144 276c0 6.6-5.4 12-12 12h-92v92c0 6.6-5.4 12-12 12h-56c-6.6 0-12-5.4-12-12v-92h-92c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h92v-92c0-6.6 5.4-12 12-12h56c6.6 0 12 5.4 12 12v92h92c6.6 0 12 5.4 12 12v56z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zM124 296c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h264c6.6 0 12 5.4 12 12v56c0 6.6-5.4 12-12 12H124z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">10. What is the biggest expense in a restaurant?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-83710\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"10\" role=\"region\" aria-labelledby=\"elementor-tab-title-83710\"><p><span style=\"font-weight: 400;\">For most operators, labor edges out food as the single largest cost. Wages, payroll taxes, and benefits can consume 30 % or more of sales, rivaling prime food costs and dwarfing rent or utilities.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-83711\" class=\"elementor-tab-title\" data-tab=\"11\" role=\"button\" aria-controls=\"elementor-tab-content-83711\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zm144 276c0 6.6-5.4 12-12 12h-92v92c0 6.6-5.4 12-12 12h-56c-6.6 0-12-5.4-12-12v-92h-92c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h92v-92c0-6.6 5.4-12 12-12h56c6.6 0 12 5.4 12 12v92h92c6.6 0 12 5.4 12 12v56z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus-circle\" viewBox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8zM124 296c-6.6 0-12-5.4-12-12v-56c0-6.6 5.4-12 12-12h264c6.6 0 12 5.4 12 12v56c0 6.6-5.4 12-12 12H124z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">11. How to save money at a restaurant?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-83711\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"11\" role=\"region\" aria-labelledby=\"elementor-tab-title-83711\"><p><span style=\"font-weight: 400;\">Diners can trim their bill by sharing large entr\u00e9es, timing visits for weekday specials, and skipping high-markup items like bottled drinks and desserts. Joining the restaurant\u2019s loyalty or email program often unlocks extra discounts or coupons.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Running a restaurant today isn\u2019t easy. Food prices are higher than ever, wages keep rising, and delivery services take a big cut. That\u2019s why most restaurants make only a small profit. Every rupee saved can help grow your business, whether it\u2019s opening a new location, upgrading the menu, or launching a fresh marketing campaign. But [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":14290,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[25],"tags":[],"class_list":["post-14260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-marketing"],"_links":{"self":[{"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/posts\/14260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/comments?post=14260"}],"version-history":[{"count":0,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/posts\/14260\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/media\/14290"}],"wp:attachment":[{"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/media?parent=14260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/categories?post=14260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/tags?post=14260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}