Overhead costs can silently eat into your catering profits. LPG, electricity, labor, and equipment maintenance often account for 15-25% of total costs. Here's how to optimize these expenses.
Fuel Cost Optimization
LPG costs vary significantly based on cooking efficiency. Use energy-efficient burners, maintain equipment regularly, and batch cook similar dishes to maximize heat utilization.
Efficient Cooking Practices
Prep all ingredients before lighting burners. Use lids to reduce cooking time. Batch-cook rice and dal together. These small changes can reduce LPG consumption by 15-20%.
Electricity Management
Refrigeration is the biggest electricity consumer. Maintain proper sealing, don't overload freezers, and schedule intensive equipment use during off-peak hours if your commercial rate allows.
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Labor Efficiency
Cross-train staff to handle multiple roles. Use prep lists and standard operating procedures. Invest in labor-saving equipment like vegetable choppers and dough mixers for high-volume operations.
Key Takeaways
- 1Batch cooking reduces LPG consumption by 15-20%
- 2Maintain refrigeration equipment for optimal efficiency
- 3Cross-train staff to maximize labor productivity
- 4Track overhead costs as percentage of revenue monthly
