7 Ways to Reduce Restaurant Costs During COVID-19

With COVID-19 causing unprecedented challenges, managing cash flow is harder than ever. Lockdowns and shelter-in-place orders are forcing restaurants to get creative to keep their doors open, but even the greatest innovations can't maintain pre-coronavirus income numbers. In fact, according to a survey of 1,400 owners, from predominantly small and independent restaurants, about two-thirds of restaurants are uncertain that takeout or delivery can sustain their businesses until they reopen.

And while federal, state, and local governments, as well as the private sector, are stepping up to the plate to offer low-interest (or no-interest) small business loans, tax breaks, and grants, it might not be enough for some establishments. To maintain sufficient cash flow and survive, businesses can't rely on securing more revenue—they're going to need to cut expenses wherever possible.

52% of restaurant professionals ranked high operating and food costs as a top challenge for their business. Below, we'll share a few ways you can eliminate these expenses and retain your working capital — without sacrificing on the quality service your restaurant serves up.