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<figure id="figure-wq78g9us8lmcqtgftx"><img id="wq78g9us8lmcqtgftx" src="https://cdn.durable.co/blocks/39vKwnFYQF2QHOzh2hPm7MKFuCKwHZgyJtvkLKwkEWTSWU8XBa9NtqchfZZHDmRQ.jpg" alt="" title="" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: 50% 0%;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="50%" data-positiony="0%" data-fullwidth="false" data-mce-src="https://cdn.durable.co/blocks/39vKwnFYQF2QHOzh2hPm7MKFuCKwHZgyJtvkLKwkEWTSWU8XBa9NtqchfZZHDmRQ.jpg" data-mce-style="aspect-ratio: 16/9; object-position: 50% 0%;"></figure><h3>How a chef saved the company $150K</h3><h3>Watch Crude Oil/Gas—It’s a Big Indicator for Your Kitchen Costs!</h3>Fryer oil/shortening is often a substantial expense for restaurants. &nbsp;If you are like most operators, you spend your time worrying about proteins and produce prices. &nbsp;You don’t have time to watch everything! &nbsp;<h3>$$$$ Pro Tip: Crude oil is often a leading indicator of cooking oil/shortening prices!!! Get ahead of the curve—lock in supply or renegotiate terms before the spike hits your P&amp;L.</h3>· &nbsp; &nbsp; &nbsp; &nbsp;Vegetable oils are a key input in biodiesel, so when energy prices rise, demand for oils does too.· &nbsp; &nbsp; &nbsp; &nbsp;Fuel and fertilizer costs (both tied to crude) also impact how much it costs to grow, refine, and deliver edible oils.· &nbsp; &nbsp; &nbsp; &nbsp;Studies show edible oils like soybean oil are tied to crude price trends. &nbsp;· &nbsp; &nbsp; &nbsp; &nbsp;If you’re responsible for frying oil, margarine, or shortening, a spike in oil barrels might mean your supplier is about to raise prices.🔍 Tip: If your gas price just jumped, you need to look at your shortening priceFor more tips follow us on LinkedIn or at www.thrivingrestaurants.com

Save Money On Food Cost

<figure id="figure-kiueo8rv24mcgu3k3i"><img id="kiueo8rv24mcgu3k3i" src="https://cdn.durable.co/blocks/1aQZhCQjlUNEUyzVF8iSNKXLLeVo6EBEI5FSmI7j2hxT5qlRcVDlF6Wwx7LhyCbw.png" alt="" title="" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionX="undefined" data-positionY="undefined" data-fullWidth="false"/></figure><h3>Buy Smart: Why Now Is Not the Time to Load Up on Steaks and Ground Beef</h3>As the summer rush approaches and prices climb heading into key weekends and holidays, restaurant operators need to be strategic with protein purchases.Here’s a simple rule of thumb for this week:If you have enough inventory to get through next weekend — do NOT buy steaks, ground beef, or burger patties right now. Prices are peaking due to seasonal demand and you’ll end up paying a premium. However:If you're short and won’t make it through the weekend — buy today. Waiting will cost you more. 📉 Why This Matters: Beef prices are highly seasonal, and right now we're heading into one of the biggest spikes of the year. Operators who plan ahead save thousands — those who buy late feel it on the bottom line.✅ Inventory Tip: Hold steady if you're stocked. Only buy if you're short. This one decision could protect your weekly food cost margin.

Price Change Alert

<img id="w3jd6834emaljppf3" src="https://cdn.durable.co/blocks/1fX0pEA59YSwmEfHFLV73CNAqAXHiKEA1GyQ2sNQQy9AWCAlJO749VoROjqK0kyD.png" alt="" title="" class="object-cover bg-gray-100" style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://cdn.durable.co/blocks/1fX0pEA59YSwmEfHFLV73CNAqAXHiKEA1GyQ2sNQQy9AWCAlJO749VoROjqK0kyD.png" data-mce-style="aspect-ratio: 16/9; object-position: center center;">Chemical Costs Are Quietly Surging Sanitation products—once a budget afterthought—are now one of the most volatile expense categories in a restaurant's P&amp;L. From degreasers and dishwashing pods to sanitizer refills, prices are up 12–25% year-over-year depending on your vendor and volume.Most operators don’t realize these hikes are baked into recurring orders without alerts. We’ve helped clients slash chemical spend by 20–30% by auditing invoices and introducing strategic supplier bids.Pro tip: Look beyond price-per-unit. Many vendors are also increasing freight, surcharges, and minimum order quantities—hidden costs that kill your margins.Beef Prices Are Heating Up As grilling season begins, beef prices are already trending upward, and industry forecasts predict a 5–10% increase by July.Weather patterns, feed shortages, and consumer demand are all driving costs. Brisket, ground beef, and premium steak cuts are feeling it first. Restaurants relying heavily on beef-centric menu items may need to pivot—fast.Smart strategies: Introduce blend burgers with mushrooms or lentils. Spotlight chicken, pork, or plant-forward dishes as specials. Adjust portion sizes or plate costs while keeping value perception intact.Don’t let rising beef costs bite into your bottom line without a plan.Margin Pressure is Growing—Are You Reacting or Preventing? With inflation easing in some categories, many restaurants are running outdated pricing models and failing to adjust for current volatility.Ask yourself: When was the last time you audited your top 10 SKUs for cost fluctuation? Are your menu prices aligned with 2024 vendor realities? Is your supplier still offering competitive rates—or just convenient ones?We offer a free 30-minute consultation where we:Break down your current spend Benchmark it against market rates Share where you could be saving—often within 90 days or lessOperator Tip of the Week: Run a Quick SKU Review Pick your top 5 volume-driving ingredients. Compare last month’s cost vs. three months ago. Chances are, 2 out of 5 have quietly increased.If you don’t track it—you can’t control it.A Note from Glenn: “Vendors are raising prices because they know most operators don’t check. But that’s where we come in. We’ve recovered hundreds of thousands in overspend—and we’re just getting started.” Let’s review your chemical and beef categories this week. You’ll be shocked by what we find. Book your free 30-minute consultation: <a href="mailto:glenn.hurley@thrivingrestaurants.com" data-mce-href="mailto:glenn.hurley@thrivingrestaurants.com">glenn.hurley@thrivingrestaurants.com&nbsp;</a> or call (281) 841-1475&nbsp;Forward this to a fellow operator feeling the pressure. We’re here to help restaurants not just survive—but thrive.

The Hidden Costs Creeping Up: Chemicals, Beef and Beyond.

<figure id="figure-2es0kcrp5km9ub9tzt" class=""><img id="2es0kcrp5km9ub9tzt" src="https://cdn.durable.co/getty/18NsY94WvEt8dKMVakrkhN596j9dKT08EYu5brnKKzvhN8XqLaPmCwUIkfxj9ZrX.jpeg" alt="Business people having discussion on a coffee break" title="Business people having discussion on a coffee break" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: 45% undefined%;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="45%" data-positiony="undefined%" data-fullwidth="false" data-mce-src="https://cdn.durable.co/getty/18NsY94WvEt8dKMVakrkhN596j9dKT08EYu5brnKKzvhN8XqLaPmCwUIkfxj9ZrX.jpeg" data-mce-style="aspect-ratio: 16/9; object-position: 45% undefined%;"></figure> Why Saving Money Impacts Profits More Than Increasing SalesWhen most business owners think about boosting profits, their first instinct is often to focus on sales. More customers, more orders, more revenue—it seems like the obvious route to a healthier bottom line. But here’s a secret that savvy entrepreneurs know: cutting costs can actually have a bigger and faster impact on your profit than increasing sales.Let’s break it down.&nbsp; Understanding Profit Margins Profit is what’s left after all expenses are subtracted from revenue. While increasing sales grows revenue, it often comes with additional costs—marketing, labor, production, shipping, and more. In contrast, saving money directly reduces your expenses, which means more of your revenue becomes profit.Here’s a simple example:Suppose your business has a 10% profit margin. That means for every $1 in sales, you keep $0.10 as profit. To increase your profit by $1,000 through sales, you’d need to sell $10,000 more. But if you save $1,000 in costs, you increase your profit by that full $1,000—no extra sales needed. &nbsp; <figure id="figure-c94ephu4ema5hylz3"><img id="c94ephu4ema5hylz3" src="https://cdn.durable.co/blocks/30bSmTcwFDsmeH2jFXDTmaml8QRYiP0UJacB1X99ZUvYxBEm8xJitillUu2yD2P2.jpg" alt="" title="" class="object-cover bg-gray-100 " style="aspect-ratio: 3/2; object-position: undefined undefined;" data-corners="default" data-aspect="3:2" data-caption="" data-positionX="undefined" data-positionY="undefined" data-fullWidth="false"/></figure>The Power of Cost ControlEvery dollar saved is a dollar added to your bottom line. No commissions, no ad spend, no additional workload. That’s why cost-saving measures are often the low-hanging fruit that can yield the most immediate results.Common areas where businesses can trim the fat:Procurement &amp; vendor negotiations Operational inefficiencies Inventory waste Energy and utility usage Subscription and software audits By regularly reviewing these areas, you can uncover thousands in savings—money that flows straight into your profits.&nbsp; Why Chasing Sales Can Be Expensive Sales growth is important, but it’s often expensive and unpredictable:You may need to invest in marketing or discounts to attract more customers. More sales might require hiring more staff, expanding facilities, or increasing inventory. Increased volume can also mean more risk, including returns, service issues, or supply chain strain. Without strong margins and cost control, all that extra revenue can easily be eaten up before it ever becomes profit.&nbsp; What This Means for Your Business If you want to grow your business sustainably, focus first on profit efficiency, not just sales growth. Ask yourself:Are you getting the most value from your current suppliers? Can you automate or streamline recurring tasks? Where are you spending money that doesn’t drive real return? Sometimes, the best way to grow your business is to get leaner, not louder.&nbsp; Conclusion While increasing sales is always exciting, cutting unnecessary costs is often faster, easier, and more effective for growing profits. It’s not about doing less—it’s about doing smarter.Want help uncovering hidden savings in your operation? At Thriving Restaurants, we specialize in helping restaurant owners reduce costs without sacrificing quality. Let’s chat about how you can turn smart savings into strong profits.&nbsp;&nbsp;&nbsp;

For Restaurants - Saving Money Is Better Than Increasing Sales

Thriving Restaurants

Restaurant Profit Recovery

Running a restaurant is hard enough—profitability shouldn’t be. Thriving Restaurants helps multi-location restaurant groups reduce food and supply costs, streamline purchasing, and negotiate better vendor agreements so operators can keep more cash in the business without compromising quality.

With over 20 years of industry experience, we understand the daily pressure on operators: rising food costs, inconsistent pricing, supplier challenges, inventory waste, and the constant push to maintain margins. We’ve been there—and we know how to fix it.

What We Do Best:

--Vendor & distributor negotiation
--Food cost reduction strategies
--Supplier + product consolidation
--Contract review & purchasing optimization
--Ongoing procurement management
--Support for restaurants with 5+ locations

Our clients typically see significant savings within weeks, and many recover our fee through cost reductions alone. Whether you’re looking to grow, stabilize margins, or simply gain control over purchasing, Thriving Restaurants is your silent advantage behind the scenes.

Why Restaurant Owners Choose Us:

$$ Real-world restaurant experience — not theory
$$ Proven track record with chains across North America
$$ Savings-first mindset with no disruption to operations
$$ Clear reporting so you know exactly where money is going
$$We do the heavy lifting — you keep the profits

If you want lower food costs, stronger vendor relationships, and scalable purchasing, Thriving Restaurants is your partner for growth.

!!! Book a consultation today and let’s boost your profitability—one invoice at a time.

Blog

Save Money On Food Cost

Price Change Alert

The Hidden Costs Creeping Up: Chemicals, Beef and Beyond.

For Restaurants - Saving Money Is Better Than Increasing ...