All-too-often, thin net profit margins are a problem for restaurants. This is where the "small" things make all the difference.
You see, most restaurateurs have some understanding of cost control measures. Yet, mastering these measures and rolling them into a comprehensive plan is a difficult task.
With this in mind, it's best to look at each measure separately before implementing that optimal holistic strategy. Proper equipment maintenance is a vital measure. It attacks thin profit margins by saving energy and reducing equipment related costs.
Keep it Clean
Most homeowners know they must change and/or clean furnace filters regularly or the machine's efficiency suffers. Restaurants have many opportunities for debris-filled equipment to drive up energy bills. Optimal cleaning routines schedules are a key part of any restaurant's cost-saving strategy.