This month we will look at
the final 37 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
