In case you missed our recent series on “Food Cost problem areas” which we ran on Facebook and Twitter we’ve grouped them all together and listed them here. Here is Part 1 of Ideal Software’s 101 ways to deal with FOOD COST.
The food is great, the service fabulous and the restaurant is busier than ever – but are you wondering why the bottom line isn’t all it should be? Check your FOOD COST! Here are 33 possible Food Cost problem areas:
- No balance of high and low cost items on the menu
- Theft in any form
- Purchasing of more than what’s needed
- No Daily checks of invoices, quality and prices
- No controls on issuing items from storage areas
- Over preparing
- Approving invoices without checking the deliveries and following procedures
- Not following exact portion sizes
- No reconciliation of food sold vs food consumed
- Frozen Food not rotated
- Negative relationships with suppliers
- Not implementing a HACCP program
- Chemicals stored next to food causing possible poisoning
- Perishable left out of the refrigerated area
- Food used in the bar and recorded as bar sales
- Food purchased at cost for personal use
- Supply doors not locked
- Poor paperwork and use of control rooms
- Burned or overcooked food due to poor training
- Scales not regularly calibrated or replaced
- Poor training
- Not using standardized recipe
- Dull knives
- Fake company invoices being sent for payment
- NO control of after dinner mints
- Credit not received from vendor for returned merchandise
- Dry foods areas are not well organized causing over ordering
- Credit not received from a vendor for returned merchandise
- Low yields on products
- Failure to raise prices when food costs increase
- No reconciling of Kitchen checks and Guest checks
- No guest checks rung up for house, complimentary or manager food
- Invoice Accuracy
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