Restaurant financial tip: Buy food seasonally to keep costs down.

Pumpkin? In July!?

Did you know the food you serve has to travel an average of 1,500 miles to get from farm to table? With that comes charges of shipping and handling which takes a big chunk out what you are paying for your menu ingredients.

In the aftermath of the recent hurricanes, gas and fuel have become limited causing prices to jump. The average cost to transport your ingredients has doubled, even tripled in some states. Using seasonal products (especially locally grown seasonal produce) will not only help save money on transport, but will also ensure your food is fresh.

Another common way to combat sudden rises in food costs is buying in bulk.

It’s true there are limits about what you can do to address price fluctuations caused by transportation costs. However, there are also ways to be proactive about your future purchasing decisions.

See here for more resources about hidden food costs.

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