100 Reasons for High Food Costs
Receiving 24. Theft by delivery person 25. Failure to check invoices for correct prices, quantity, quality 26. No system to assure proper credit for returned merchandise 27. No weighing items purchased by weight 28. Failure to adhere to purchase specifications 29. Signing invoices without checking deliveries 30. No backup record of purchases to compare to delivery invoice 31. Acceptance of less than complete shipments with “full” billing and failing to receive back-ordered items 32. Improper storage temperature of perishable items 33. Failure to properly cover supplies 34. Poor sanitation of storage areas 35. No periodic report of dead stock or inventory turnover 36. Spoilage due to vermin 37. No daily inspection of perishable foods 38. No locks on storage areas 39. Unorganized storage areas 40. No limited access to storage areas 41. No written record of issues 42. No “forced issues’ of dead stock 43. No serially numbered guest checks 44. No audit of cash register readings 45. No control of voids and payouts 46. No reconciling of kitchen checks and guest checks 47. No reconciliation of statements to invoices 48. No record of reported waste and spoilage
Preparation/Processing 49. Excessive trim waste on meats and vegetables 50. Inability to incorporate trim / by-products into production items 51. Overproduction 52. Failure to follow standardized recipes 53. Failure to follow standardized cooking techniques 54. Not cooking in small batches 55. Inadequate or improper processing equipment and utensils 56. Preparing too much food in advance 57. Failure to check portioning standards 58. Over reliance on value-added (convenience) products 59. Overcooking foods and resulting low yields 60. No production / menu mix history to guide production amounts 61. Oversized portions 62. Using more costly varieties / grades than needed for intended use 63. Excessive use of high convenience foods
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