Cut Expenses in Your Restaurant
This e‑book, authored by restaurant consultant and podcast host Chip Klose, presents a concise, action‑oriented guide for chefs and restaurant operators who want to improve profitability by reducing expenses. After a brief introduction that frames profitability as a function of both revenue and costs, Klose outlines ten specific, implementable strategies that can be deployed within weeks. The tips cover systematic menu costing, evaluating shift profitability and possibly closing unprofitable shifts, streamlining payroll by consolidating management roles, leveraging technology such as kiosks, QR‑code menus, and table‑ordering systems, adopting NFC business cards, condensing menus to focus on high‑margin items, investing in hiring and training to curb turnover, cutting décor expenses, redesigning weekly staff schedules to reduce overtime, and standardising drink pours with jiggers. Throughout, Klose provides practical details (e.g., spreadsheet structure for recipe costing, suggested vendors for NFC cards) and references to his podcast and other industry voices. The guide ends with an invitation to contact him for further clarification or assistance, positioning the e‑book as both a free resource and a marketing tool for his consulting services.
Topics
Author Introduction & Profitability Framework
Chip Klose introduces himself, his background as a NYC restaurant consultant and podcast host, and frames profitability as the balance of revenue and expenses.
Tip #1 – Cost Out Your Entire Menu with a Recipe‑Costing Spreadsheet
Step‑by‑step guidance on building a spreadsheet that tracks ingredient prices, vendor contacts, and per‑recipe COGS to reveal true dish margins.
Tip #2 – Evaluate Shift Profitability and Close Unprofitable Shifts
Advice to analyze revenue versus payroll/utilities by shift, consider closing low‑margin shifts (e.g., Mondays), and repurpose space for pop‑ups.
Tip #3 – Trim Top‑Heavy Payroll and Consolidate Management Roles
Recommendation to reduce layered management (GM, AGM, directors) by cross‑training staff and eliminating redundant senior positions.
Tip #4 – Deploy Kiosks, QR Codes, and Table‑Ordering to Cut Labor
Explains how self‑service technology reduces front‑of‑house staffing, saves on printing costs, and can boost average ticket size.
Tip #5 – Switch to NFC Business Cards for Marketing Savings
Suggests replacing paper cards with NFC‑enabled cards linked to LinkTree/V‑Card, saving printing costs and improving contact capture.
Tip #6 – Condense the Menu to Focus on High‑Margin Items
Guidance on trimming sprawling menus, leveraging ingredient overlap, and reducing waste while highlighting profitable dishes.
Tip #7 – Prioritize Hiring and Training to Reduce Turnover Costs
Highlights the hidden $1,200+ cost per new hire, urging robust onboarding and culture building to cut churn and save money.