How Foodservice Operators Can Control Costs Without Sacrificing Quality

Rising equipment and operational costs are putting pressure on foodservice operators, with price increases of 30-40% making profitability harder to maintain. Kirk Schoonmaker of Johnson Pike recently addressed this challenge, sharing practical solutions to help operators control costs without cutting corners.

Four Smart Ways to Manage Costs

Reduce Delays with Quick-Ship Refrigeration

Refrigeration lead times can hold up restaurant openings, costing operators weeks of lost revenue. Arctic Blue Line’s quick-ship refrigeration solutions offer pre-sized walk-in coolers and freezers that ship in just two days—far faster than the industry’s typical 4–6 week wait.

Real-World Impact: A local ice cream retailer switched to Arctic Blue Line and opened their new location six weeks sooner, giving them a major financial advantage.

Cut Food Waste with Precision Portion Control

Food waste is the second-largest expense for operators after payroll. Taylor Precision’s portion control tools—including scales, thermometers, and timers—help standardize recipes and eliminate unnecessary waste.

Real-World Impact: A pizza operator using Taylor Precision scales saved over $100 per week on cheese alone by ensuring accurate portioning.

Maintain Quality and Availability with Vertex China

High dinnerware costs and supply chain delays can impact a restaurant’s presentation and operations. Vertex China offers value-engineered dinnerware with a 98% fill rate and 48-hour shipping, ensuring operators never run out of plates while cutting costs by up to 50%.

Real-World Impact: One restaurant reduced their china expenses by half while maintaining the same look and quality by switching to Vertex China.

Reduce Maintenance Costs with CMA Dishmachines

Dishroom downtime can disrupt service and lead to expensive emergency repairs. CMA Dishmachines are designed to use locally sourced plumbing parts, meaning operators can avoid long waits for specialized repairs and cut maintenance costs significantly.

Real-World Impact: Operators using CMA dishmachines have avoided costly delays by sourcing replacement parts locally or with overnight shipping, keeping kitchens running efficiently.

Key Takeaway

Foodservice operators don’t have to choose between quality and cost savings. By investing in the right equipment and supply solutions, they can cut costs, improve efficiency, and maintain high standards. Watch the video below with Kirk Schoonmaker to learn more.

For personalized solutions, contact Johnson Pike today!