100 Reasons for High Food Costs
Services 64. No standardized dishes, bowls, cups, and so on for plating 65. Failure to use measured portioning tools, for example, scoops, scales, ladles 66. Food issued from kitchen without written checks 67. No recording of waste and returned items 68. Carelessness, spillage, waste 69. Failure to adhere to portioning standards 70. Standard portions too large 71. Inadequate customer counts for food bars/buffets
Sales 72. Server theft 73. Cashier theft 74. Customer walkouts 75. Improper recording of items on guest check 76. Inaccurate price extensions on guest checks 77. Errors in addition on guest checks 78. Intentional or accidental omission of items from check 79. Poor menu design to promote low-cost high-profit items 80. Lack of internal selling by servers 81. No calculators provided for servers to total checks 82. No records of past sales for use in forecasting business 83. No monitoring of complimentary meals and discount coupons 84. No monitoring of voids and overrings 85. Failure to charge for add-on items, for example, coffee, tea 86. High incidence of bad checks and invalid credit cards being accepted 87. Missing guest checks 88. Failure to reconcile kitchen requisitions with guest checks 89. No record of mistakes and returned food orders 90. Ability of servers to get food from kitchen without recording sales 91. Resetting cash register readings 92. Under-ringing of guest checks 93. Guest checks not serially numbered and assigned to servers
Other 94. No allowance taken for employee meals 95. No monitoring of employee meals 96. Failure to adhere to control rules and policies 97. Collusion between receiving and purchasing agents 98. Theft by delivery person 99. Errors made by accounts payable bookkeeper 100. Failure to deduct food transfers to bar
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