Smart Ways To Control Your Cost
Controlling and preventing losses presents a unique challenge in the restaurant environment. Losses occur from many sources, including neglected policies and procedures, lack of training, unsafe work habits and conditions, undisciplined supervision and theft. The biggest expense on the P&L of a restaurant is food cost. Addressing profit leaks in this key component of the restaurant business requires a comprehensive approach in coaching, training and discipline.
Let’s start by answering this question.
The main items negatively affecting food cost in your restaurant are:
Food:
Boneless Chicken Wings
Chicken Tenders
Beef Bacon
Onion Rings
Hamburger Buns
Hamburger Patties
Cheese (American, Cheddar, Swiss, Jack)
Beverage:
Soda Pet Bottles / Cans
Bottled Water
Disposables:
Shopping Bags with Handle
20LB. Bags
Salad Bowls
Napkins
Chemicals:
Grease Cutter
Sanitizer
Face Masks
Latex Gloves
Hair Nets
The answer: The fact that you know what items most affects your cost is the right answer and the first step in addressing the shortage issue. If you don’t know what items are negatively affecting your cost, we’ll outline some ideas and resources to help you. One of the most often overlooked and potentially highest drain on profitability is the cost related to the improper ordering, storing, inventory, preparing, cooking and selling of your menu items. If uncontrolled, each can be responsible for a serious drain on profits. When several of these areas are not controlled, the resulting losses can be devastating to the health of the business. A comprehensive loss control program can sort it all out and address the issues that put team and profits at risk.
Sound restaurant loss prevention programs place an emphasis on controlling the issues that may negatively affect food cost. Establishing and improving routines in these key areas will improve restaurant profit margins.
As a team, to identify and resolve the areas that drain your profit you need to reinforce a habitual approach by explaining to your team the outcome that reflects on the P&L, and how it affects profitability & bottomline.
So basically, reinforcing habitual change will provide your team with easy & comfortable directions on handling & completing tasks.
Now, the most important factor in controlling your cost may be easy in saying but requires ongoing commitment and an ownership approach, here’s how you can start your control journey:
Conduct daily hot inventory on select items
Don’t over stock supplies
Perform daily line check per shift
Update your production sheet
Order supplies according to business demand and consider a small buffer stock
Receive supplies properly by counting items and weighing produce
Store properly and apply FIFO procedures to avoid expiry dates
On regular shifts reinforce portioning of French fries, onion rings etc.
When preparing delivery orders, ensure you follow packaging guidelines
Frequently conduct left / right hand grab test to improve your BOH team skills
Have your kitchen staff follow the proper cooking procedures to avoid wastage throughout the shift
End of month inventory count should be handled with care, always double check before posting to MC
Those are some easy guidelines that can help controlling your cost and restoring profit. In your opinion, how can we control our COST? Share your comments below.