I have seen several blogs about controlling food cost, I have 40 points that we used with customers when I sold food a couple of years ago. The thing to keep in mind is that it goes hand in hand with your Menu pricing, and how much profit you are making, and are you using a Recipe Mapping or Menu Engineering along with your Cost and Profit analysis models. If you don't contact Sutter & Pine Hospitality and we would be glad to help you.
THE FORTY THIEVES OF FOOD COST
Purchasing
1. Purchasing too much.
2. Purchasing the incorrect product for the application.
3. No detailed specifications - quality, weight, types.
4. No Food Costing of menu.
5. No cost budget for purchasing.
6. No audit of invoices and payments.
Receiving
7. Theft by receiving personnel.
8. No system of credits for Iow quality, damage merchandise, or goods not received.
9. Lack of facilities and/or scales.
10. Perishable foods left out of proper storage.
Storage
11. Foods improperly placed in storage (e.g., fat; eggs; dairy products
near strong cheese, fish, etc.)
12. Storage' at wrong temperature and humidity
13. No daily inspection of stored goods.
14. Poor sanitation in dry and refrigeration storage areas.
15. Receive dates not marked on products in storeroom.
16. No physical or perpetual inventory policy.
17. Lack of single responsibility for food storage and issues.
Issuing
18. No control or record of foods issued from store room.
19. Permitting forced or automatic issues.
Preparation
20. Excessive trim of vegetable and meats.
21. No check on raw yields.
22. No use of end Products for production of low cost meals.
Production
23. Over production, over production, over production.
24. Wrong methods of cooking.
25. Cooking at incorrect temperatures.
26. Cooking of holding products for too long a period time.
27. No scheduling of foods to be processed (too early, to !ate).
28. Not using standard recipes.
29. Not cooking in small batches.
Service
30. No standard portion size.
31. No standard size utensils for serving.
32. No care of over-produced items.
33. No record of food produced and leaving production area.
34. Carelessness (spillage, waste, cold food).
Sales
35. Food taken out of building.
36. Unrecorded sales and incorrect pricing; "no Charge" or check not turned in.
37. No food popularity index or comparison of sales and inventory consumption.
38. No sales records to detect trends.
39. Poor pricing of menu items.
40. Employee meal costs – over production or unauthorized meals.
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