10 SNEAKY WAYS Restaurants Try To Save Money!!!

10 SNEAKY WAYS Restaurants Try To Save Money!!!

Everyone is out to make a quick buck; restaurants
are not immune to this affliction. There is lots of wastage in restaurants, it is not
easy to make a profit, so they need all sorts of tricks in order to succeed. Here are 10
Sneaky Ways Restaurants Try to Save Money. Smaller Portion Sizes Sometimes, things are beyond our control.
In the restaurant business this is particularly true as things can be volatile and fickle
from one year to the next.  It can be the rise of beef prices or the increase in cost
of vegetables from one year to the other. It can be something like the recall of lettuce
due to e-coli contamination or a shortage of celery. Restaurants must adapt quickly
and always find better ways to make a profit. It’s not always easy, restaurants have to
pay higher prices to keep up with the demand, and wastage is high with profits low. So,
they have to resort to some really sneaky tricks to make money. For example, portion
sizes can be decreased at the spur of the moment, without people noticing. A restaurant
can shave an ounce off a burger patty or use a smaller bun, without questions asked. The
same goes for plates–when food prices rise, restaurants can switch from 12-inch plates
to 11-inch plates without anyone noticing. This doesn’t only happen in fine dining
establishments but even your local fast food counter. When there is a shortage of produce,
they may switch to other cheaper alternatives as well. Restaurants are also notorious for
serving big portions upon opening but as time passes, they downsize portions. Once they
have you, they know you will keep coming back. Unless you really notice you’re being gouged. The Early Bird Specials It’s not just the plate size that can be an
illusion. In Florida, there are many restaurants that offer early bird specials. An early bird
dinner which usually starts at 4 pm is popular among seniors, as every typical sitcom cliché
has shown us. This is usually the lunch specials leftover from two hours ago. Many people are
impressed with the cheap cost and it tends to draw in big crowds. One restaurant in Florida
wanted to give the impression that their early bird dinner was in high demand, so they instructed
staff to park in front of the restaurant to give the illusion they were busy. People wanted
to know what all the fuss was about and began lining up in droves. As the restaurant filled
up, the staff would sneak out and move their cars to the back of the restaurant. Once you
were there, it was too late, they would seat you at the bar, up-sell drinks, which would
increase your tab, which in turn means more money for the restaurant. Some places would
procrastinate and keep you in line waiting till 6 p.m. It happens pretty often, and in
the end you’re paying full price. A couple in Sarasota, posted a complaint on Yelp that
they were scammed. First they had to ask about the early bird special, and when they got
the bill it was enormous. The waitress offered an excuse that they had changed the prices
last month and now only offered a smaller percentage off for early birds. Turns out
it was not really a good deal after all! Refill Old Condiment Containers Before you reach for the ketchup, mustard,
and mayonnaise containers on the table, think about this. If the Heinz Ketchup bottle looks
gunky, it’s because it probably has been refilled and sitting there for a while. It
is common practice in a restaurant that at the end of every shift the condiment bottles
are to be removed from the tables, cleaned, and replaced. But this doesn’t happen often.
Many restaurants are guilty of marrying condiments, they refill half-full bottles from bulk containers
in the kitchen. Gallon sized containers of ketchup are much cheaper than buying individual
smaller-sized bottles. The problem with this is, that ketchup can start to ferment after
a while, and there’s also no telling how old the contents of the bottle are. Those in the
industry say that the practice isn’t against health code violations, provided the bottles
are completely washed and sanitized before re-filling. But this rarely happens. It’s
not just ketchup and mustard, either. Restaurants might even smooth out a dish of already-served
butter to make it look fresh before sending it back out with the next bread basket. Fast
food restaurants do something similar by recovering packets of condiments that have been left
on the tables to save on cost. Charge Premiums for Add-Ons Paying extra for anything more on your sandwich,
salad, or plate is pretty standard practice in many restaurants. It’s common to pay
extra for a slice of cheese on your cheeseburger, or extra cheese on pizza. One investigation
found out just how much more customers are really paying for these little extras. Customers
usually get charged a buck fifty for extra cheese; this is close to a 400% markup. This
is a fantastic way for a restaurant to pad a bill and make huge profits, when that slice
of cheese would only have cost them a few cents anyways. Most items like cheese are
purchased in bulk. Then again, restaurants have complained that they lose money every
time someone adds extra guacamole to their burritos, even with the extra charge. It is
important to check your bill at the end of the meal. You’d be amazed at how easily
an extra bottle of beer or order of sides can find its way onto your bill, especially
if you are a large group. If something you didn’t order appears on the bill, make sure
to tell your waitstaff. Some staff and dubious business owners do this to get higher tips
or make extra money. Extra premiums for sharing portions is another practice that earns the
restaurant lots of extra money. But the type of premium that’s the best by far is when
restaurants charge clients for not eating everything on their plate. Recycling Food Another sneaky way that restaurants save money
is by recycling food. Everything in a restaurant that can be recycled usually is. Ever wonder
what happens to the leftover bread in your basket that is uneaten? Some restaurant insiders
admitted that bread that is not eaten sometimes returns to the kitchen, gets re-heated, and
then served to other guests. Even Anthony Bourdain claimed this was a common practice.
It’s a good recipe for disaster with contamination and people getting sick with food poisoning
or the norovirus. But because bread loses its freshness quickly, any good chef knows
that stale bread is good for a number of things the next day, like making breadcrumbs. Some
restaurants do throw out bread that has been served to customers, but there is always bread
that doesn’t make it out of the kitchen. Uneaten bread and stale bread are also turned
into French toast, crostini with your foie gras, or croutons for your Caesar salad. Extra
meats and fish are recycled and used in casseroles and non-descript dishes the next day. An example
is the delicious beef bourguignon on the lunch menu and fish and vegetable soups. Rice and
vegetables are also recycled. They end up in a mix of things. So next time you see French
toast on the menu, you know the kitchen had a lot of bread to get rid of. Breakfast and Lunch Specials Breakfast is the cheapest service to produce
in the restaurant business. Eggs are inexpensive and the meats served are usually pork items
like bacon, ham, and sausages, which are not costly. Another thing that consumers may not
be aware of, is that many restaurants also repurpose items that were not used during
evening service. Aside from the bread, they also recycle the potatoes to make hash browns,
mask them with onions and hollandaise sauce, and there you go. Breakfast also does not
entail big labor costs, and is much faster and easier to prepare, therefore less staff
is needed. Whatever is not used for breakfast is recycled for the lunch specials. Notice
how the daily lunch specials always contain something served the night before. Maybe spinach
makes an appearance in a salad, sautéed as a side dish, or pureed into a soup. Shrimp
might be served up fried or in a mango salsa. Restaurants might offer the same side dishes with a number
of their meals. This is done to try to save money by simplifying the ordering process
and making sure that highly perishable foods will be used. It’s a trick called cross-utilization,
and a profitable and smart restaurant will use it often. Dumpster Diving Sounds disgusting, but we don’t mean fishing
food out of dumpsters. Garbage can hold many secrets to how a restaurant is wasting food
and overspending. Owners of restaurants will routinely dig through the trash at their restaurants
to see what foods are ending up in the bin. Both from what’s being scraped off diners’
plates to what trash is coming out of the kitchen. If the owner sees lots of fries or
too much of an uneaten item, he will tell the employees and managers to serve smaller
portions. He will make adjustments to the menu and recipes to make it more appealing
as well. The dumpster dive also might reveal if the cooks are being careless with their
meal prep by throwing out good food or produce. For instance, they might be asked to be a
little more vigilant or make sure to use all of the vegetables they’re prepping. It’s a
dirty job, but someone has to do it. This will save a restaurant lots of money in food
costs, as well as reduce their garbage-hauling bill. These days many restaurants are also
turning to ugly produce, which is much less expensive because of the lack of demand. Some
restaurants promote this and base their menus on the items available at the market that
week. Alcohol, Cocktails, and Drinks Alcohol is another way a restaurant makes
big profits. One of the ways restaurants save money is not only by diluting cocktails and
colas with lots of ice, but also carefully pricing wine, beer, and spirits with huge
mark-ups. Next time you order a glass or bottle of wine, do the math. You will be surprised
at how much you are paying. Of course, bottles are usually marked up higher than at your
local liquor store. Granted the restaurant needs to pay for a liquor license, cost of
glassware, and staff, but a license can cost what a restaurant makes in drinks alone in
one night. For wines by the glass, there’s an unwritten rule in the restaurant business:
the price of a single glass of wine should be enough to cover the cost of a whole bottle.
The mark-up can be as much as 600%. And for Cocktails? Mixed drinks cost a fraction to
make. Restaurants knowingly serve weak cocktails. There are lots of ways restaurants save money
behind the bar, usually by giving customers a little less. They create much fanfare with
preparation of your drinks, meanwhile shortchanging you a full shot in the process. Other dishonest
bars and restaurants might slightly dilute the contents of their liquor bottles, or pass
off top-shelf liquor with a cheaper version. Dubious bartenders’ resort to all kinds
of tricks to make a fast buck. The liquor usually is poured at the bottom of the glass,
then topped with ice so the first sip you take with a straw is a strong one, and the
rest of the drink weak. You’re most likely not to notice. Prepared, Ready-Made Foods Another way restaurants save money is by purchasing
prepared or ready-made foods from local distributors. We all assume that when we dine out, restaurants
make everything from scratch, but it’s a far cry from that. Restaurants have tricks
of the trade to save money and make you believe they are serving you meals made totally in
house. You are not only being served frozen French Fries, but also dinner rolls, croissants,
filled pastas, battered fish, and desserts. It is cheaper for restaurants to order certain
prepared foods, including sauces, soup bases, and salad dressings. Making these from scratch
can be time consuming and laborious, not to mention will require lots of staff. They do
not want to waste money hiring staff to sit in the kitchen all day waiting for a stock
pot to simmer. If you’ve ever been to a wholesaler restaurant-supply store (like Costco) and
have taken a peek inside the freezers, you’ll know that a restaurant can order ready to
serve versions of many things. Then all they have to do is heat them up and serve you.
So, if you’re looking for an authentic experience, steer clear of many fast food restaurants
and opt for finer dining. It may cost you more, but then again, you can eat at home. The old Switch-a-roo Trick The many ways restaurants save money is by
pulling the old Switch-a-roo trick on certain menu items that are very expensive. This is
not limited to just sushi bars who switch out the yellow fin tuna for a cheaper version,
but also some other fine dining establishments that will say they have run out of an item
and replace it with an inferior one at the same price. Fancy restaurants have been busted
for touting rare and exclusive Japanese Kobe beef on their menu, when it was really a slightly
less prestigious type of beef. Sushi bars are also notorious for switching out the high-end
species for less expensive fish. And you’re still paying for it. Seafood fraud is a big
problem, with one in three samples mislabeled. In some cases, restaurants have been found
to be serving a fish called Escolar, which is known to cause serious digestive issues,
instead of the white tuna listed on the menu. Deadly for some. Just tap that screen for more great BabbleTop
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100 thoughts on “10 SNEAKY WAYS Restaurants Try To Save Money!!!

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  2. I remember doing ketchups in the late eighties at captain ds. We had a contraption where we dumped all the nearly empty bottles in and then refilled the fuller bottles It was basically a bucket with a spout on the bottom. We soaked the lids and cleaned around the threads.

  3. Some insight I've had over the years…

    Carlos O'Kelly's – (I used to work there) Makes their salsa fresh every few days. Containers are clearly marked when it was made. Makes their Spanish rice fresh daily. If the employees don't want either at the end of the night it's thrown out. Diligently made sure the cooking oil was replaced in a timely fashion.

    Happy Chef – (Also used to work there) Clearly showed on the menu the mixed vegetables included broccoli and cauliflower. What came to the table was little squares of carrots and peas as if they dumped them out of a microwaved TV dinner tray. On the plus side, if a senior citizen couple would come in to share a meal it always included a little extra of the side dishes at no extra charge.

    Village Inn – (Never worked there) Mattering on who's working, will be charged for substitutions one day and then not the next. Make sure to always ask. Also, major pet peeve…Wednesday is free pie day. Anyone who orders a meal gets a free slice of pie. Well, I'm not much for pie. So I'll offer to give mine to someone else. This again, matters on who's working. One host (manager? who no longer works there) gave me quite a talking to one day. "If you're not eating it, it won't be served." The next time I ate there I ordered the pie. She smiled as she saw the pie delivered. But stopped smiling when I got up out of my seat and placed it on the table of a senior couple who come there to share a meal on a weekly basis.

    Perkins – (Will never work there) Notorious for overcharging! My order: "Stir Fry. Give me 2 pieces of the chicken, beef, and shrimp instead of a serving of just one." Which is exactly what I got. But was then charged $10 extra! The host talked to the server privately. "The price is correct." At my insistence talked with the cook. "The price is correct." I then pointed out "You're charging me $3, $3, $4. Shouldn't one of those have been included in the original price? Also, can I ask the cook how many pieces of any one meat are suppose to be on the dish? Because you've already confirmed I only got 6 pieces, right?" She stood there looking at me for several seconds, ripped the bill up and told me, "You have permission to leave." I'm not the first one to go through this. A former employee said special orders like this almost always included an overcharge. It was the customers responsibility to find the mistake.

  4. I worked in kitchens for 25 years and I never saw food left over from a table being reused, it all goes in the bin.

  5. lol escolar is what they serve you when you order white tuna. escolar meat is white. the only tuna that has white meat is albacore and even albacore doesn't have 100% white meat until it's been boiled or steamed. Eating escolar is normally fine as long as you don't eat it all the time and limit your consumption to 6 ounces or less. I've been a commercial sword and tuna fisherman since 2012 and we keep and sell all escolar. I've also worked at quite a few restaurants growing up and in my early twenties and i have never seen any off these "sneaky ways" before. I'm not saying that no restaurants do this type off stuff, just pointing out that it is probably a lot less common then this video is trying to lead you to believe.

  6. Better off just eating at McDonald’s. At least the food turn over rate is much higher so it will be fresh and the goal is the same. You will be fed and save you some money.

  7. you make it sound like all restaurants are ripping people off. most of what you've said is bullshit of the exception and not the rule.

  8. Refilling branded condiments with unbranded product is against the law in both the US and the UK and trust me it doesn’t happen the tighter controls bought in over the past year specifically in the UK have made it impossible to get away with anything even remotely close to that

  9. I used to work at a pizza/pasta restaurant. They charged customers 22€ for a pizza but used only the cheapest aldi ingredients or sold shrimps on pizza which actually wasnt the shrimp they listed . Also they didn’t clean all the kitchenstuff probably . I quit there after 2 shifts. The health office even almost closed the store.. sadly its still open. But at least they never recycled food

  10. Lies! Health code inspectors, thats why we have them. So stuff like this doesnt happen. Every state has its own health code. In my state(WA), non of these (except for French fries) would fly. I have never or ever seen some one refill a condomin bottle. Has the writer ever cooked a meal? Even if you reheated most foods it will have a diffrent taste and texture. Especially vegetables, including potatoes.

  11. You guys are lying to people big time ! Do you know what kind of health problems they would be if they remove food off peoples plates and use them for other stuff if that even if they didn’t touch it I didn’t touch it also catchup packets or not told to be put back in the container they’re told to be thrown away if you find them on a customer’s table so I don’t know where you guys get your information from but you better do a little bit more research

  12. "they recycle the potatoes to make hash browns" you make it sound like this is a bad thing, you know those square perfectly cut chips at restaurants you get? well potatoes are round, so how do you think they get those even shapes? they cut them into rectangles and use circular pieces in mashed potatoes or hash browns.

  13. Citation please……………………………………………………………………………………………………

  14. The thing about the pre-prepared food definitely isnt the case with all restaurants, i was a prep cook in a local restaurant and it was THE HARDEST JOB IN THE PLACE, because literally the ONLY thing we got pre-made was the kraft mac n cheese for the kids menu. LITERALLY EVERYTHING ELSE from the soups to the sauces to the salad dressings to the friggin salad croutons and the batter for all the fried foods was ALL homemade. I had to come in 2 hours before the restaurant even opened to get all the basic prep done before opening, and then the rest of the day was complicated and miscellaneous prep

  15. the upside down condiment containers replaced the bulk ketchup and refilling of the old glass bottles . get up to date with your facts .. the new containers are actually very hard to get open so restaurant dont open them

  16. No one is actually refilling bottles waste of time and if they are using gallon jugs they would just put it in a ramekin

  17. Fallacy corrected:

    (Some) people that work in (Some) restaurants (Sometimes) manage food in a crappy, unjust or disgusting way.

  18. A black and white cow like that is a Holstein otherwise known as a milk cow. Beef cattle are a completely different animal. How can you be so stupid.

  19. Go to any restaurant and order a soft drink. Pour out the ice and see how much soft drink is left. I did it several times and I found that the ice is 75 percent of the drink. Wow.

  20. When I was working in a kitchen I actually lost count of how many times I saw a chef drop food on the floor and still serve it. 🤮

  21. Owners lies their food isn't fresh it's made elsewhere and shipped to your local area. The ice tea the cookies notice pastries are disappearing.

  22. A lot of this isn't 'sneaky', it's good sense. I worked in a restaurant where all the leftovers (from the kitchen, not the plates) were made into a curry the next day. We had an excellent curry cook, he always did a good job of it and it sold well. We called it 'drainpipe curry' amongst ourselves but it was a 'special' on the menu. Nothing wrong with that. Waste is a killer for the food business and who thinks we should just chuck it all out anyways?

  23. I worked at a restaurant chain that had a scratch kitchen. And let me tell you, scratch kitchens do not “reuse” uneaten food from the tables. Never. The food is cooked fresh and to order, unless it is a soup or stew that is pre-made that day. Most of this video is bullshit

  24. This is all bullshit. In the US businesses would face criminal charges if they did any of this. We have strict food safety laws.

  25. Yeah I don’t dig in the trash to look for waste. I count my inventory in intervals and calculate the waste by actual vs theoretical usage.

  26. Much of this isnt even true being that I work at a restaurant but aye, it's a good thing not to waste shit. Havent we been saying we waste too much food?

  27. I used to love Macaroni Grill. They changed the whole place including the cheaper ingredients in their food, the waitstaff no longer were formal shirts with ties. Literally it is like eating at K mart and that was 7 years ago and I haven't been back.

  28. If it’s Olive Garden Bread I’ll excuse the recycling 🥖. I’ll gladly eat anyone’s uneaten bread. I’m a bread hedonist

  29. I have worked in restaurants for years and I can PROMISE YOU that all of this video is bullshit. Sure, bread will be used for croutons etc. But NEVER FROM SOMEONE'S PLATE. And condiment bottles do NOT have old product sitting at the bottom, new product being dumped on top. That isn't at ALL how the service industry, or the health code works. Any tenured employee, manager, or owner would never EVER allow this.

  30. in the EU recycling food is illegal, and if a inspector finds out, the restaurant can either close down or stop doing it.

  31. Recycle? We don't recycle food. Okay, maybe bread crumbs. There is only one way to make bread crumbs, it's in the recipe. If someone recycle food around here they'd be closed down so fast their head would spin, and, they be banned from the industry forever. Why are you tolerating it?

  32. Vid is total crap. Of course day old bread is used to make croutons SOMETIMES. Mainly because crouton recipes call for stale bread. Or they just buy a huge case of croutons, where the factory uses….stale bread!

    Complains about restaurants wasting food then complains about them using as much as possible.

  33. Makes me want to never eat out again. Though there was a pizza place in San Antonio Texas that had great pizza. Both dough and sauce were made in the restaurant. I know., that was part of my job. Unfortunately the people who owned it retired. It was good stuff too.

  34. unless you yourself work at a restaurant, you don not have the right to talk crap out of your a. you sound like you do your reasearch with your eyes all crossed out. 70 percent of this is straight out bull. how dare you.

  35. A produce place, organic produce, wants Five American dollars for a stalk of celery. Almost three dollars for a pound of green bell peppers.
    Yeah, the dirt got more expensive.

  36. This is by far the most bullshit restaurant hating video I’ve ever seen. I’ve been in the restaurant industry for over 15 years and I can tell you that 99% of this video is complete fucking bullshit! How dare you slander an industry that you clearly have no idea about. It’s people like you who create skeptical ass bad tipping assholes! Don’t worry we will be visiting your job to return the favor.

  37. It's not just restaurants. I know a hairdresser who routinely hands customers a bag of shampoo and conditioner. If they say they didn't ask for it, she tells them it's included with their cut, and charges them anyway.

  38. Much of this video is nonsense.

    I worked in the food service industry for a decade. As a kitchen manager, server, greeter and dishwasher.

    I never once saw food that was served to a customer reused, as the video implied.

    Granted, if the kitchen preps up too much food, we try to make use of it. IE: Too many burgers cooked. Dice it up and mix it into the Shepard's pie. Or, too much thawed fish. Fish is on special tomorrow.

    I make it a rule to never eat specials or soup of the day on a Sunday or Monday because most restaurants prep too much food on Thursday for the busy weekend and now need to find a creative way to sell it.

    Topping off ketchup bottles … I've done it. I avoid certain condiments at restaurants.

    Add-ons like Bacon, cheese, sauces or 2 FUCKING DOLLARS extra to have a Caesar FUCKING salad! I've boycotted add-ons and express this to the wait staff and ask them to pass it onto management. I think an extra slice of cheese to keep your customers happy is a small price to pay. Of course within reason. One or two sauces isn't going to break the bank and may get repeat business.

  39. It's called a "mark up". Food costs runs 21-30 %.
    If you can't afford to eat out, learn to cook your own meals.
    As far as reusing food for other dishes, don't you use unused perfectly good food for other things.
    As long as it's sanitary and no sign of cross contamination what's your point ?

  40. Most restaurants around here come through with a cart, after a table of customers have left, & their left over food on their plates is scraped into a garbage container. There's no way they use that over again!

  41. This is not completely inaccurate but the perspective is very leading and it's trying to get your attention to make a journalists story. Reviews are always polar. We loved it or hated it. Nobody is interested in a story about yeah it was nothing special but was fine. This video is irresponsible in creating a story. Some of it is true though. Recycling food I havn;t seen in over two decades experience, Reusing unopened condiments I have. Have some perception are where you are eating to consider the standards practised there, Have a look at the washrooms. The upseling concept is Capatalist culture.You can't pin restaurants on that. The most irresponsible thing about this video and this womens tone of voice is this. See real Chefs have concerns about respect for anything that was living. All your food was living biological matter. Chefs have extreme feelings on waste. Costs of course are a concern. But is we something not used that can be intelligently and creatively utilized from a dinner sevice for next days lunch we will always do it. In the event you have combined a number of ingredients if they sit together overnight marinating the end result is often better. This persons comments and tone of voice is misleading. My opinion is unless I am really tired and order a pizza it's not worth it to eat out as I can cook far better than them. Ambiance is nice though if you are on a date or something.

  42. When I had my food establishments I always trained my employees that if you won’t eat it, don’t serve it to the customers. Savvy customers can see the difference in good quality and being ripped off…..word gets around and with social media, owners need to be careful and ethical.

  43. Shoot…I was a waitress for almost 4 years…sometimes if you order non spicy wings, we will bring you spicy so you will send them back SO WE CAN EAT THEM!!! Working 12 hrs doesn’t leave a long lunch hour.

  44. Can’t be too careful, this
    is looking bad, I just got book on Amazon title: ‘Lockdown Prepping for 2020/1
    Corona Virus Covid-19 Complete Guide Act Now!’ over 80+ things you really need
    to get, not just food and water etc…

  45. I stop and abandon VDOs with ads in the middle. If BabbleTop has any sway with the monetizer, tell them they are not helping anyone by inserting ads after the upfront one(s).

  46. I ask if it is fresh. If I get an ambiguous answer, I ask for a manager. I also sometimes go in the kitchen and see. I only tip if I am satisfied with everything. I say that in advance to get best service.
    Tipping is optional and depends on complete satisfaction.

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