Business

Top 7 Tips for Controlling Food Costs

The top seven tips for controlling the cost of food are:

Plate portion and cost control You need to understand the servings you are giving your customers, what they are expecting for the price you are charging, and HOW MUCH IT WILL COST to put the food on the plate. Now what he charges is both the supply and demand as well as the taste and quality of the food. Have a standard ingredient list and one serving per plate. Add up the cost of each ingredient and divide it by buying what you charge. This leaves your cost as a percentage.

Waste register You simply cannot control the cost of your food if you don’t know what is thrown away. Also use the clear garbage bags in your kitchen. This way you can see what comes out the back door.

Accurate sales mix This comes from your POS system. If your system is unable to record every single item you sell, GET ONE. Investing in one and using it properly will pay for itself in no time.

Based on the Sales Mix design, a Stock Pair- One stock at a time is simply a list of each ingredient and how many are needed to reach a certain level of sales. For example, if your record shows that you sold 300 pounds of ribs, divide this by your sales. Let’s say $ 27,000. That leaves 90. What that means is that for every $ 90 in sales, you are selling 1 pound of ribs on average.

Have a sales projection based on reality. This number requires the most thought and should be based on actual sales, otherwise you will have too much or too little food. You can create buffers for coupons, sales, advertising, or anything else that you think will impact sales. Similarly, think about the negative aspects of sales such as the weather, seasonal changes, events that drive people away from your restaurant location, or anything else that affects you. Now with that project, divide it by the number that you got on the stock council. If you plan to sell $ 32,000 and want to know how many ribs to order, divide the projection by $ 90. That means you should order 355.5 pounds. Of course, order in full cases and always round up.

Buy suppliers, order and receive– Look for deals without compromising quality. Order whatever your build requires, minus anything by hand. Make sure you or a trusted employee check the order to make sure you get everything on the invoice. Stop checking the quality and weight of the boxes.

Train and train all your staff This is an ongoing effort to control the cost of food. Also include your service staff, as they can affect the cost of food and especially profitability. Teach your kitchen portion control, HACCP procedures, and of course residue control. Teach your serving staff about suggestive selling and what to add to certain meals to balance the guest experience and improve the overall cost of the meal.

Work through these tips every day and watch your costs steadily drop.