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S19: E13: How Running a Restaurant Taught Me to Spend Less on Groceries

Season 19 Episode 13 Published 2 weeks, 1 day ago
Description

Grocery prices keep climbing, but most of the advice I’ve heard for spending less still seems to boil down to “use coupons” and “don’t grocery shop while you’re hungry.” After years of running a restaurant, I’ve started thinking about my household food economy very differently.

In this episode, I’m sharing the practical strategies I’ve picked up from the restaurant world and how they’ve changed the way I shop, cook, stock my pantry and freezer, and even think about the garden. Because spending less on groceries isn’t about doing everything perfectly. It’s about building a food system that actually works for your life.

Podcast Episode Highlights:

  • High grocery prices, lame advice, food economy thoughts, etc.
  • Strategy: focus on price per meal
  • Strategy: don't forget the waste-adjusted price
  • Strategy: buy ingredients, not intentions
  • Strategy: build an anti-takeout pantry
  • Frugality doesn't need to mean purity
  • Strategy: buy in bulk BUT keep these things in mind
  • Strategy: be careful about how much you shop
  • Learn the 'clean out the fridge' formats
  • Stop making everything from scratch
  • Careful about using your freezer
  • Thinking about the garden for your grocery bill
  • Let's talk about protein
  • Final thoughts

Resources Mentioned in This Podcast Episode:

Learn more about Toups and Co. here: https://toupsandco.com/pages/prairie25

First time buyers can use the code Prairie25 to get you 25% off your first Toups order.

Find my cookbook here: http://homesteadcookbook.com/

Check out Azure Standard here: https://www.azurestandard.com/?a_aid=ANnu0O8ySU

Learn more about Meal Craft here: https://mealcraftmethod.com/

Previous Podcast Episodes & Blog Articles on Food:

OTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD: