Running a restaurant is a balancing act — and when food costs spike, that balance gets tricky fast. The good news? You can reduce COGS without cutting quality. Here are four practical, doable ways that the Local Restaurant Success Program coaches operators on how to make these simple changes happen.

1. Rethink & Rebalance Your Menu

A smart menu protects you from market swings you can’t control — like tariffs, weather, avian flu, or unpredictable ingredient shortages. The key is to diversify your menu and remove items that keep climbing in cost.

A balanced menu mix:

  • Reduces reliance on one or two volatile ingredients
  • Keeps profit margins healthier
  • Gives you more control when markets fluctuate

Sometimes the simplest shift in product mix can make your P&L breathe again.

2. Build Long-Term Vendor Partnerships

When vendors know you’re growing, they’re far more willing to offer better pricing and upgraded products. Also, when using Local Restaurant Success Solution Providers, can bring better offers and service to the table.

Strong partnerships can help you:

  • Lock in stable pricing
  • Improve product quality
  • Benefit from volume buying through procurement groups or commissary-style suppliers

Think of it as playing the long game: vendors want future business, and you want predictable costs.

3. Use Technology to Tighten Inventory

Accurate inventory = lower COGS. But powerful technology makes it even better.

Tools like Restaurant365 help you:

  • Spot over-portioning
  • Track trends
  • Identify waste
  • Make data-backed decisions that protect margins

Web-based Solutions like ONE:WORKS Solution will:

  • organize all your brand assets
  • Streamline your training materials and marketing efforts
  • Save time and headaches that saves labor costs

When you know exactly where a product is going, and how your staff spends their time, you regain control of your cost structure.

4. Reduce Waste With Smarter Systems

Waste is money leaving the building — quietly. You can cut waste without cutting quality by:

  • Keeping fewer SKUs
  • Training staff on consistent portion sizes
  • Using color-coded tools
  • Cross-utilizing ingredients
  • Turning day-old items into new menu features (breakfast casseroles, French toast, catering items, etc.)

Even small systems can dramatically reduce spoilage and labor.

Bottom line: Lowering COGS doesn’t mean lowering standards.

When optimizing the Local Restaurant Success Program and implementing the right mix of menu strategy, vendor partnerships, inventory systems, and waste reduction, you can protect your margins while still delighting your guests.

If you’re a restaurant owner, which of these four areas do you feel you struggle with most — or want the biggest win from?