Answer to Question 1
The music program would be reduced by one hour each night.
Fresh flowers on each table would be changed to enable them to be replaced every other day.
The staff was requested to launder their own uniforms. Reducing chemical and water cost. Laundry attendants were re-purposed to clean table linens.
Staff meal was changed from a multi-tiered menu to a set menu each day.
Staff hours were all reduced to 37.5 hours to ensure that with breaks, all non-approved overtime was eliminated.
All open positions were put on hold while current employees were re-trained for the additional duties.
Answer to Question 2
Applicable produce was purchased from a local farm with significantly smaller delivery costs.
Fish options were reduced and locally caught varieties were utilized
Use of secondary meat cuts i.e.: short ribs, braising meat and pork cuts, greatly reduce meat expenditures.
Daily portion control audits to ensure proper portion control and containers were being utilized.
Audit of all point of sale pricing to make certain items are priced accordingly and up to date.
Removed any purchasing specs that encompass precut vegetables and reduced pre-portioned items where chef could portion.
Review and adjust pricing on best selling and highest food cost items. Eliminating loss leaders.
Implementing protein yield charts for butchering fish and meats.
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