At Stevens Food Group, we help restaurant operators take control of costs, reduce waste, and improve profit margins through strategic cost management and COG (Cost of Goods) reduction solutions. Whether you’re running a single location or managing multiple units, our team provides the insight, systems, and support needed to lower expenses without compromising quality or service.
We combine data-driven analysis, vendor-neutral advocacy, and operational expertise to ensure every dollar spent works harder for your restaurant. From food and packaging to utilities and indirect costs, we help you identify savings opportunities and implement strategies that maximize efficiency.
We analyze your purchasing and pricing structures to reduce food and packaging costs while maintaining product quality. By leveraging aggregate buying power, monitoring supplier performance, and auditing invoices, we ensure your restaurant captures every available savings opportunity.
Managing costs goes beyond food. We provide clarity on direct vs. indirect spend, helping you optimize operational expenses, utilities, and service contracts. Our strategies ensure that all areas of your budget are working efficiently, giving you stronger margins across the board.
For restaurants with multiple locations, we implement consistent COG management systems that provide centralized oversight without limiting flexibility at individual units. From forecasting and inventory control to standardized portioning and supplier agreements, our approach keeps costs predictable and manageable.
With Restaurant Cost Management & COG Reduction services from Stevens Food Group, you gain a team that proactively identifies opportunities to cut costs, increase efficiency, and safeguard profitability. Our vendor-neutral, data-driven approach ensures that your restaurant can maximize margins while maintaining the quality and service your customers expect.
Take control of your costs and protect your profits.
