33 Possible Food Cost Problem Areas

33 Possible Food Cost Problem Areas

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:

    1. No balance of high and low cost items on the menu
    2. Theft in any form
    3. Purchasing of more than what’s needed
    4. No Daily checks of invoices, quality and prices
    5. No controls on issuing items from storage areas
    6. Over preparing
    7. Approving invoices without checking the deliveries and following procedures
    8. Not following exact portion sizes
    9. No reconciliation of food sold vs food consumed
    10. Frozen Food not rotated
    11. Negative relationships with suppliers
    12. Not implementing a HACCP program
    13. Chemicals stored next to food causing possible poisoning
    14. Perishable left out of the refrigerated area
    15. Food used in the bar and recorded as bar sales
    16. Food purchased at cost for personal use
    17. Supply doors not locked
    18. Poor paperwork and use of control rooms
    19. Burned or overcooked food due to poor training
    20. Scales not regularly calibrated or replaced
    21. Poor training
    22. Not using standardized recipe
    23. Dull knives
    24. Fake company invoices being sent for payment
    25. No control of after dinner mints
    26. Credit not received from vendor for returned merchandise
    27. Dry foods areas are not well organized causing over ordering
    28. No forward planning for deliveries to ensure sufficient refrigerator/freezer space
    29. Low yields on products
    30. Failure to raise prices when food costs increase
    31. No reconciling of Kitchen checks and Guest checks
    32. No guest checks rung up for house, complimentary or manager food
    33. Invoice Accuracy 
Contact us for details on how we can assist you with your stock control and ensure your profitability!

Warm Regards,

Ian Said, Owner, Ideal Software

 Ian Said, entrepreneur and founder of Ideal Software, specializing in Inventory Control and Point of Sale software for restaurant / hospitality industries. Follow him on Twitter @costofsale

Iftekhar Shaikh

CATERING CONSULTANT at KUWAIT AVIATION SERVICES CO KUWAIT

8y

Yes all are the possibilities. Even we have a great system but the human touch comes in and when we are making cash and buying in credits we have to monitor each and every aspect of the operations

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Prof. Dr. Rafek Saleh

Executive Director (Shariah)

8y

Hi Domiinique....... thanks for sharing.

Daniela Bascelli

Global Marketing Specialist | Facilitator | Keynote Conference Speaker

8y

Nice read Ian.

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