Controlling Food Costs during Production

System

Daily Prep

This system provides a method for keeping the proper amount of prepared product while ensuring proper dating and product rotation

Article

Maintaining Control of Front-of-the-House Prep Work

Food cost control isn't just a kitchen responsibility. The front of the house, by way of prep work and self service, can influence your food cost more than your realize

Measurable Improvement: A Three-Phase Approach to Increasing Profit With Food Cost Control Systems

You absolutely must have systems in place for every phase of your operation. In this article we'll discuss the systems and controls necessary for controlling food and beverage cost, many of which are used by the big chain operators. Used regularly, these systems will help you recognize and reduce your ...

Article

Food & Beverage Control Scorecard

While you can't cost control yourself to success in this business, I've seen plenty of restaurants bleed to death (literally) not because of bad food or poor service but because they didn't have a clue about safeguarding their inventory and controlling their costs.

Training Video

Daily Prep Sheets: Prep the RIGHT Amount and Control Costs

A daily prep sheet is a fundamental tool in controlling food cost and ensuring that there's always enough fresh food for the day's service. When kitchen managers have the prep sheet filled out and ready to go, the back-of-house is already on a path for success. It is the responsibility of everyone working ...

Six Proven Practices to Control Your Beverage Costs

Overpouring, spills and waste, mistakes and inadequate pricing structures all contribute to beverage cost control problems. No matter the cause, the only way to keep these costs under control is to have proven systems in place in key areas that alert you when costs spike. The pathway to consistent, ...

Portion Control: Protecting Your Beverage Profit Margins

Since the sales price of a drink is hinged to the serving portion of alcohol, if the portion size fluctuates, so will the drink's profit margin. Implementing an effective strategy to strictly control portioning is a crucial aspect to protecting your profit margins.

System

Preshift Line Check

This Line Check form can be used to help managers verify that food products for the cook line are properly stocked and at the correct temperature. Use the Line Check to verify that each shift is ready for customers. You can create a unique, customized checklist for each cook station in your restaurant ...

Download

Preparation Checklist

Use the Preparation Checklist as a guide for deciding what your restaurant should be doing to produce the highest quality food in the most efficient manner every day. It should help you quickly become aware of basic preparation procedures and policies. Use it as a tool to help you determine what should ...

Training Video

Menu Item Build Charts - The Key to Accurate, Consistent Preparation

Time is always a factor in the kitchen, and guests want their orders without an unreasonable wait. But speed alone is not enough because your guests expect consistency as well. Any tool that can give the back of the house an edge is invaluable, and menu item build charts will give your kitchen an advantage ...