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5Controlling Food Costs
in PurchasingInside This ChapterDeveloping Purchase ProceduresImplementing the Ordering SystemImproving the Ordering SystemChapter Learning Objectives
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How to fill out controlling food costs
How to fill out controlling food costs
01
Gather all the necessary information about your food costs, including invoices, receipts, and inventory records.
02
Determine the overall budget for food costs and allocate specific amounts for different categories such as ingredients, supplies, and labor.
03
Analyze your menu to identify popular and profitable items, as well as items that may be costing more than they should.
04
Negotiate better deals with suppliers to secure lower prices on ingredients and other food-related items.
05
Monitor portion sizes and train staff to accurately measure and serve food, minimizing wastage.
06
Implement proper inventory management techniques to prevent overstocking or shortages that can lead to financial losses.
07
Regularly review and compare prices from different suppliers to ensure you are getting the best value for your money.
08
Identify and address any inefficiencies in the kitchen workflow or production process that may be causing unnecessary costs.
09
Track and analyze food waste to pinpoint areas of improvement and identify opportunities for cost-saving measures.
10
Keep accurate records of all food-related expenses and regularly review financial reports to monitor progress and make necessary adjustments.
Who needs controlling food costs?
01
Restaurants
02
Catering businesses
03
Hotels and resorts
04
Food service establishments
05
School and university cafeterias
06
Food trucks and mobile vendors
07
Hospital and healthcare facilities
08
Any business or organization involved in food preparation and service
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