Another non-chef weighing in, but I am a part-time foodie, as well as being the spouse to someone that has been in the industry for almost fifteen years (although front of the house, not back). Anyway, I’d say do what you can not to cut cost on ingrediants. Ultimately it is the food that is bringing your customers in time and time again. So, cutting there would only be shooting yourself in the foot. I like the suggestions of bringing down costs in other areas. Also, it may be time to bite the bullet and raise prices. Let’s face it food and oil are in lock step right now, and we can’t help that. Do you have a liquor license? It would be great to subsidize your food end with alcohol profits. Just some thoughts. Owning a restaurant is a real labor of love.