Twenty-one food cost tweets

Often coffee is included in both food revenue and food expenses. Make sure your servers enter each cup of coffee in the POS.

To control waste and spoilage, weigh garbage bags every day for a month. Assign a value of $1 per pound and try to lower the waste.

Many restaurants allow chronic problems to go on for months. Look for waste and misuse in your major production activities.

When your food cost % looks TOO good to be true, it probably is wrong. Look for huge fluctuations by category or location.

Each week, use your budgeted food cost % times your forecast of food sales as a compass for keeping your purchases in line.

Recap your inventory values by storage location and spend more time and effort in the areas with the highest values.

The more frequently you count perishable stock, the lower your food cost % results.

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(0) Comments • Permalink • 05 14 2009

• Joe Dunbar
• Reprinted with permission by Food Cost Solutions
• Photo by Hobvias Sudoneighm

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