High Food Costs/Who is to Blame?
Too often the kitchen is blamed for high food cost, when in fact the problem may be occurring in the dining room. The reality is that there are hundreds of reasons for high food costs. In the kitchen you must examine your purchasing, receiving, and storage procedures. Paying too high a price for food or purchasing excessive quantities of perishable items will increase your food cost. Theft by delivery persons and failure to check invoices for correct prices, quality, and quantities can lead to higher costs. Improper storage of items might lead to premature spoilage. Excessive trim and waste on meats and vegetables will raise costs as well. There are many other factors related to the activities that take place in the kitchen that must be monitored.
Only then, can you be sure you have good control over your food costs.
Thought For The Day
"Opportunities are never lost; they are just taken by others."
The "Law of Creative Laziness" says, "never do more work than necessary to get the results you want." Since your reputation and profitability is based on the results your crew can achieve, why not just define their positions in terms of the results you are after instead of the activities that may (or may not) be involved?
Defining results allows people to interpret their jobs in a way that works for them. The immediate advantage is increased productivity, enhanced guest service, improved moral, reduced turnover.....and more constructive performance appraisals.
Restaurant Start Up - Running Out of Product
It's difficult to estimate product usage until you have been open long enough to see what's selling. Having as effective order guide that lists all the ingredients you use helps to keep enough products on hand without having all you money tied up in excessive inventory. Your order guide should list the desired par levels you need to maintain. By consistently monitoring product usage during the first few weeks you should be able to get a handle on you inventory levels.
Education is when you read the fine print. Experience is what you get if you donít.
~ PETE SEEGER
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