this is a topic that needs more ideas. you either make it or brake it with food cost. here is my 2 cents:
soups: they are the basis for utalization in kitchens. dont think of throwing anything away until you think of using it in your soup first
stocks/broths: making stocks and broths, i think, is the most important thing in a restaraunt or hotel, not only for the quility that it brings but you can utalize alot of things and put them inside your stock or broths. if you have bones, you can make that stock and before you throw those bones away, make a remoulage (sp?)
speicals: this is very important to move iteams that are not selling so well.
menues: when you make a menue, i think that it is important to utalize things. incorperate dishes that use one or more of the ingrdetns in other dishs
pates and terrines: this is good for meats and fish and veggies that arnt moving so well. use these and make an app or something.
butchering: as said before, butchering is very important. you pay so much to get things broken down. do it yourself and utalize the bones and scraps. NO WASTE.
growing herbs: grow your own herbs and veggies. as around to other emplyees and see what they grow
cook within the seasons: why buy pineapple when it is not in season? it will cost you an arm and a leg, plus the flavor will **** . buy within the season and it will be cheaper.
change menues often: this will ensure that the iteams not seelign will be deleted from the menue.
monitor price changes: i think the worst idea is to have one vender. i think it is important to have a few of them. this will allowyou to compare costs
monitor the loading dock: it is important that you check in the order right. weigh everythingf and make sure the proce matches the recpiet. this will allow you to refuse bad produce, ect. it will save you a lot of money in the long run.
monitor what is coming back: monitor that plates that are coming back and see what people are not eating. this will allow you to deleate iteams that are justing being wasted.
monitor the garbage: take a look on what emplyees are throwing away. most people dont really care if they waste things but it iwll add up
have stander recipes: this is really important. if one person is using a cup of somethign and the other is usiing 2 cups of something when they shouls be actually using 2 T then that is money down the drain.
monitor your staff: this goes for the front and back of the house. in the back, monitor what they are doing and wasting. also monitor what they are eating. if they are making steak for themselves every night then that is money out the door. watch the front of the house and see wha they are eating and drinking. pop even costs money.
when slow, let people go: when it is a slow night, let people go home early. you dont want to pay them for doing nothing. send them home.
watch the time cards: some employees are sneaky (like me) and will come in early and go home late. that means extra overtime. watch the time cards.
lower end iteams: it might be useful to have lower end iteams like a pasta in which you can use those left over veggies for.
portion control: watch this closely. it will make or brake you.
wheel and deal: most of the time, if you shop at the farmer markets, you can wheel and deal and get lower prices. you might want to try this.
hope this helps.