Webinar/Podcast

Cost Control Strategies: How to Maximize Profitability Across the Food Production Cycle with Effective Systems and Processes

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For independent restaurant operators, effectively managing costs and expenses throughout the entire food production process is vital for success. By adopting best practices in purchasing, receiving, inventory management, food preparation, and service, any restaurant can optimize their operations by reducing waste, spoilage, theft and expensive problems.

This webinar will show you and your entire team practical ways to streamline your food processes and maximize profitability.

You Will Learn How To:

Familiarize yourself with product specifications, usages, and order guides to make informed purchasing decisions and optimize cost management.
Review receiving processes and discuss quality and safety procedures to effectively manage costs while ensuring the integrity of received goods.
Optimize inventory management practices, including monitoring and minimizing days on hand, to reduce holding costs and ensure efficient use of resources.
Maximize cost control during food preparation and service through standardized recipes, service controls, and cost procedures for optimal efficiency and profitability.

About the Presenter:

Chip Romp

Chip is Senior Director, Workforce and Business Services for Restaurantowner.com. A seasoned industry professional with over 30 years of experience, Chip joined RestaurantOwner.com in 2023. He has made significant contributions to the restaurant industry's workforce as part of the National Restaurant Association since 2015. As a Subject Matter Expert, Chip played a key role in developing the Hospitality Competency model and facilitated the creation of apprenticeship pathways for positions like line cooks, kitchen managers, and restaurant managers. Chip has been an influential industry speaker at the Restaurant Show, covering leadership and cost control topics. He has conducted training for the US Military and State Workforce Departments, sharing valuable knowledge and skills with aspiring professionals. As a certified ServSafe instructor, Chip emphasizes food safety. Prior to joining the National Restaurant Association, he served as Vice President of Training at Ovation Brand, overseeing front and back-of-house training programs, onboarding initiatives, and leadership development. Chip's previous experience includes roles as Vice President of Training, Development, and Operations Services at Fazoli's Restaurant and Senior Vice President of Operations Services at Jillian's Entertainment for 14 years. He also served on the board of the Council of Hotel and Restaurant Trainers (CHART) and is a certified master trainer for CHART.

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Additional Resources

System

Restaurant Kitchen Management Systems

This directory contains over 50 categorized kitchen management resources to help you get started implementing the six main kitchen management systems to keep your restaurant operating profitably and consistently.
- Kitchen Management
Article

Inventory Control Basics: A Systematic Guide for Controlling Inventory in Your Restaurant

One of the reasons the restaurant business is difficult is due to its approach to inventory control. Restaurants are both retailers and manufacturers, yet many of the principles for controlling inventory in retailing and manufacturing simply don't apply to restaurants.
- Inventory Control
Download

Purchasing Checklist

Use the Purchasing Checklist as a guide for deciding what your restaurant should be doing to purchase the best products in the most economical and efficient way. It should help you quickly become aware of basic purchasing procedures and policies. Use it as a tool to help you determine what should be ...
- Checklists
System

Recipe Management

In order to serve great food you must first have great recipes and people that know how to follow them. The Recipe Manual is the cornerstone of every restaurant kitchen and provides a method for achieving consistency in every meal served. Use this system to document your recipes and as a guide your ...
- Recipe Control
Portion Control: How to Cut Your Food Cost & Improve Consistency in Your Kitchen

More effective portion control can increase your bottom-line, maintain product freshness and ultimately improve guest satisfaction. Here are some effective, practical ways to improve your portion controls.
- Portion Control
Training Video

Receiving Best Practices: Prevent Big Losses at Your Back Door

Many restaurants lose LOTS of money at the back door due to poor or non-existent receiving procedures and controls. If you don't have an effective receiving system in place, it's close to a 100% certainty that you're losing money due to driver or insider theft, short-weights, accepting bad products ...
- Purchasing - Receiving
Download

Waste/Spill Tracking Sheet

This form provides the means to track food and bar waste as it occurs. Designed for clipboards, this form can be placed in the kitchen or bar so that re-cooks, spills, and wrong orders can be accounted for.
- Food Cost