One way to help keep costs down in a restaurant is to have proper receiving procedures to minimize receiving losses. When you end up paying for goods you didn’t receive, or paying for goods that you received in unusable condition, you are throwing away money. It might cost a little bit extra to have someone just in charge of receiving, but if you get your shipments in during a specified time you can minimize the hours you need to employ this person, and save money in the long run by not paying for things that aren’t received or are received in bad condition.