Many catering businesses are looking to cut costs to make up for lost business in 2020, so you’re not alone if you’re wondering how you can save money in the year ahead. Contrary to popular belief, though, you don’t need to overhaul your business structure to increase your bottom line. Instead, there are plenty of smaller changes you can make that will impact your profit margins in the long run.

One strategy that has helped caterers to trim the proverbial fat is to do a hard assessment of the ingredients that they source. In many cases, staple ingredients can be replaced with cost-effective alternatives that are softer on the budget without sacrificing any quality.

Here are three areas to consider for switching out ingredients while maintaining the top-notch quality that your clients expect.