Cutting Costs, Not Quality

Buffalos CafeCutting costs and increasing quality products seem like two very different goals, but both can be achieved, even in the food industry.

I was able to save Buffalo’s Cafe $41,200, while improving the quality of food we serve.

Here’s how we did it:

Burgers: We switched from purchasing 20-pound cases of bulk ground-beef to perfect 8-ounce patties that arrive in 27-pound cases. Our burgers are more consistent, cook faster and have overall better quality than our previous product.

Fries: We lowered costs through french-fry vendor consolidation and increased each pack of fries from 27 to 30 pounds, lowering fees by 10 percent.

All in all, we have increased burger sales by 30 percent and continue to save time on distribution and packing at Buffalo’s Cafe!

One of my favorite parts of my job is figuring out how to make things as efficient and cost-effective as possible, while continuing to make delicious-quality food for our customers.

There’s never a dull moment in the food service industry and I love every second of it!

For more information about Buffalo’s Cafe, visit www.buffaloscafe.com.