Two Systems to Use for Optimal Food Cost Control
Stop mistakes coming out of your kitchen. Virtually eliminate theft in your restaurant. Use these two systems for optimal food cost control: key item report and waste sheet.
The key item report is a daily tracking tool that puts the expensive items, specials or other items in need of control in a vice grip. This report also helps prevent and identify theft, and most importantly gets the kitchen team to treat these products like precious gold. All of this helps with food cost control.
The waste sheet tracks waste in the kitchen.
When an ingredient or item is double ordered, over cooked, spoils or just can’t be used any longer for any reason, it MUST be recorded on the waste sheet. Use a new form each day.
These proactive management tools ensure you know where things are going wrong in the restaurant. A lot of employees don’t like the waste sheet because they think admitting waste will get them fired. But that’s the wrong perspective.
The waste sheet shows you where there are problems. Maybe a line cook is burning steaks? You need to know that! You can then retrain. Or maybe a front of house server keeps placing duplicate orders or doesn’t communicate customer’s wishes, resulting in wasted food.
That is an excellent opportunity for re-training and optimizing food cost control!
The key item report and the waste sheet are two amazing tools you can use to optimize food cost controls in your restaurant.
Read more about food cost control with key item report and waste sheet in our special report, Breaking Away from the Insanity: How to easily take control of your restaurant and make more money. Download it here.