If you’ve noticed that your usual strategies for stretching your grocery budget aren’t as effective as they used to be, you’re not alone. Food costs are skyrocketing and expected to continue rising, with the U.S. Department of Agriculture predicting a 5% increase in food prices this year and an additional 2% in 2024. It’s more important than ever to find ways to save money on groceries without spending hours meal-planning or downloading cash-back apps. We reached out to a group of professional chefs to get their tips and tricks. Here’s how they keep costs down outside of the kitchen.
1. Learn the Layout: Chef Steve Konopelski avoids impulse buys by organizing his shopping lists based on the layout of the grocery store. Knowing what’s down each aisle helps him focus on the items he actually needs.
2. Take Pre-Shop Pictures: Chef Sébastien Canonne streamlines the inventory process by taking pre-shop pictures of his fridge, freezer, and pantry. Having a photo to refer to prevents accidentally purchasing items he already has.
3. Calculate As You Go: Chef Canonne uses his phone’s calculator to subtract the cost of each item as he puts it in his cart. This helps him make thoughtful choices and avoid overspending. Rounding up the price of each item also leaves some budget room.
4. Bring a Towel: Chef Steve Chiappetti always carries a towel when shopping for produce. The water sprayed on veggies adds weight to the scale, so patting them dry with a towel helps avoid paying for unnecessary water weight.
5. Be Brand-Agnostic: Chefs typically use bid sheets from several suppliers to find the best prices for most ingredients. Choosing the one with the lowest unit price, rather than relying on brand names, can help you save money without sacrificing quality.
6. Shop Super Early or Super Late: Chef Jennifer McClintick looks for deals by shopping early in the morning or later in the day. Stores often mark down items that are expiring soon during these times.
7. Shop from the Back: Check labels for “best by” or “use by” dates to find items with the longest lifespan. Employees usually stock shelves using the “first in, first out” method, so fresher items are often found at the back.
8. Double Your Meal with Legumes: Adding a can of rinsed black beans to meals like chili, tacos, or quesadillas can double the portion size for a fraction of the cost.
9. Take Strategic Shortcuts: Instead of buying multiple ingredients for side dishes or salads, Chef Chiappetti buys pre-made sides from the deli counter. This ensures there’s no waste and allows for exact portioning.
10. Pre-Portion Leftovers: Chef Yadira Stamp divides cooked leftovers into smaller portions and stores them in shallow containers. This makes it easier to reheat and eat them later, reducing the chance of wastage and subsequent takeout expenses.
11. Pretend You Don’t Have a Fridge: Chef William Rosenberg only shops for the day’s meals instead of making bulk purchases. This helps him focus on using everything he buys and prevents money wasted on items that may not be used for months.
These tips from professional chefs can help you save money on groceries without sacrificing taste or quality. Implementing these strategies can make a significant difference in your budget while still allowing you to enjoy delicious meals.
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