Manage Your Food Expenses

By Simon Sperling

“A recipe for success”

Author: Simon Sperling, Executive Chef, works since 30 years in luxury hotels and resorts in Europe, Asia and the Middle East

Yield tests, purchasing,  specifications, catering, purchasing procedures, cost control are some of the key terms we are using every day in the hotel operation.

But what has it to do with this website?

My tips will help you to develop a systematic approach to your food shopping, which will bring a consistent and planned increase in cash flow.

First things first: Make a plan. Don’t go binge shopping, without a plan and end up buying food items you don’t really need or in quantities which make no sense. For that you need to think ahead, what will you cook for your family this week or at least the next 2-3 days. Then start to write a shopping list for these dishes and include regular items like ketchup, salt or cooking oil if you are running short of them. That way you will have the first control over your purchases.

Now remember, we are not talking huge savings here, but this is another way to save: a market comparison. You should know where to buy what. Fresh meat might be cheaper at the open market, but other items might be cheaper at a supermarket. Large supermarkets buy their stuff in wholesale and their savings will be passed on to you. Those little savings over a few months or a year are money in your pocket!

What about yield tests? Ever bought frozen goods? Some have a thicker ice coating than others. You might be buying the cheaper product, but end up loosing due to more water loss by defrosting. It is worth to compare different products to find out the real yield. Or whole chicken, some are clean, some contain the innards in their cavity, some are fatter than others, also here comparisons are worth the effort. You want to live also healthy, so you will cut off those fats, which then is a loss from your purchase. Know your butcher and buy from the same shop to get consistent quality. There are different ways to cut meat, some butchers keep more fats on the meat than others. Check to get good value. Get good quality meat, because meat from old animals is tough and needs longer to cook, more gas or electricity is needed to cook it.

Bigger is better! We all have heard that, but what does it mean in the food business? Actually we call it catering size. Packing materials, be it glass or metal cans are all very expensive. So if you use a food item frequently, check out larger packing sizes, compare that by liter or kg to the small size you are used to buy and you will be surprised how many savings are in store for you. Naturally it costs more at the time of the purchase, but the savings will come to you over time. Just don’t overdo it, as it will negatively impact cash flow. And please find a safe way to store that food after you opened it, mostly it should be refrigerated in food grade storage containers or empty bottles.

How much should you buy and when should you buy?

If you want to be efficient you will buy nonperishable goods not daily, but at least weekly if not more. That way, your pantry is stocked and you don’t have to go shopping every now and then. Again, small savings in transportation costs. But please make sure to stock the pantry with a first in – first out system to avoid spoilages. Even canned products can expire when you forget about them. Perishable products should be purchased as often as needed. If you cook for a large crowd or family, buying them daily makes sense, otherwise for 2-3 days is good. Don’t forget to check your fridge before you go out and check what is left from the last purchase.

One last tip for now, when you reach home with your perishable goods, put them away quickly to avoid shrinkage and spoilage.