How to use the key item report and waste sheet for optimal food cost control
When food costs rise, profit margins sink and restaurant owners must take action. In the last few weeks, you learned about the key item report, and the waste sheet. Now I will share one final trick for reducing food costs and increasing profit margins by sharing the real magic – using the two systems together.
At the beginning of the shift, start off using the key item report to record what you have on hand to sell. At the end of the shift, take your actual and then compare it to your ideal count.
Let’s say the reports are off by one T-bone steak. The next step is to go to the waste sheet. It should be listed there, the reason it was wasted (and the solutions for preventing it from happening again).
If the item is not listed, one of two things has occurred.
- Either someone has stolen it, or worse yet,
- Management is not using the system
When it comes to theft, these systems together virtually eliminate theft of each of the tracked items.
If management is not using the systems properly or at all, obviously this must change. The sad reality is if a chef or kitchen manager fights these systems, they may be stealing from you.
You’re 10 minutes away
These two simple systems will only take you 10 minutes to put in place.
If you would like to learn more about lowering your restaurant food cost with a key item report and a waste sheet, schedule a free coaching session. To learn more tips and tools for lowering food cost in your restaurant, read our free special report. Download it here.
