Running a café is a labour of love, but it’s also a business. Keeping a close eye on your outgoings is just as important as perfecting your flat white. As a supplier, we see what the most successful and efficient cafés do to manage their costs without ever sacrificing quality.
Want to improve your bottom line? Here are some practical, cost-saving tips from a supplier’s point of view.
1. Consolidate Your Orders
One of the biggest hidden costs in running a café is administration and delivery fees. Placing small, frequent orders with multiple suppliers might seem flexible, but it quickly adds up. Every order means another invoice to process, another delivery to receive, and often, another delivery charge.
By consolidating your orders with a single, reliable supplier like Falcon Sales, you can significantly cut down on these costs. Fewer deliveries mean lower fees, less time spent receiving stock, and simpler bookkeeping. Plus, larger orders can often unlock better pricing.
2. Understand Your Bestsellers (and Worst-Sellers)
Do you know what your most profitable menu item is? Or which cake sits on the counter the longest? A deep dive into your sales data is essential.
Use your point-of-sale (POS) system to track what sells and when. If you’re consistently throwing away unsold pastries or a particular sandwich filling, it’s time to take it off the menu. Focus your resources on your most popular and profitable items. This reduces waste – a major drain on profits – and ensures your best products are always available.
3. Think “Total Cost,” Not “Item Price”
It’s tempting to shop around for the cheapest possible price on every single item. A few pence off a litre of milk here, a pound off a bag of coffee there. However, this rarely saves you money in the long run.
Consider the “total cost of ownership.” Cheaper coffee beans might have a higher proportion of defects, leading to inconsistent shots and wasted coffee. A cheaper alternative milk might split easily, meaning you have to remake drinks. Partnering with a supplier who provides consistent, high-quality products means less waste, happier customers, and a better reputation.
4. Train Your Team on Waste Reduction
Your baristas and kitchen staff are on the front line of cost control. A little training can go a long way.
- Portion Control: Ensure everyone uses the same amount of coffee for an espresso shot, the same number of pumps of syrup, and the same amount of milk.
- Proper Stock Rotation: Implement a clear “First-In, First-Out” (FIFO) system to ensure older stock is used before it expires.
- Mindful Prep: Train kitchen staff to use ingredients efficiently to minimise food waste.
5. Talk to Your Supplier
We’re not just here to take your order. A good supplier wants your business to succeed. We have a broad view of the market and can offer valuable insights. Ask us about:
- Upcoming price changes: So you can plan ahead.
- More cost-effective alternatives: We might have a different product that offers better value.
- Special offers or bulk discounts: There might be deals available that you’re not aware of.
Building a strong, open relationship with your supplier is one of the best financial decisions you can make.
By being strategic about your purchasing and operations, you can make significant savings that flow directly to your bottom line, giving you more security and freedom to grow your business.
Get in touch with Falcon Sales to discuss how we can help streamline your ordering and improve your café’s profitability.
