Be responsible for and accountable the overall food cost In order to control food costs effectively, you must have a confident command of basic accounting principle, and legal issues as able to use initiative and direct observation how to keep it under control . Reduction in food cost is necessary and raising prices is not an option, you may want to consider some other course of action. What are some of the problems, what are some possible solutions to these problems .The financial side of kitchen Food cost remains one of the most key components of kitchen management. Understanding of the importance of the concept of cost control by following the standardization accounting principles. The professional chef needs to manage many diverse facets of the kitchen in order to run a successful profitable organization. Food business is a game and only the best players will win, as a professional chef you have to wear the hat of a business man, in my culinary experiences which truly could help many today in this financial dilemma of being a Chef. I enjoy sharing and teaching my knowledge of what has been the love of my life –As an Executive chef I believe knowing these are the keys to learning. When teaching, is my passion. Everyone’s a Winner with a common goal!! Every business needs to obey one basic principle in order to survive improving profitability and reducing costs.  

 

First, let’s define what we mean by food cost

 

 

 

 

 

 

 

 

 

My Food Cost systematic method summarizes important cost control areas.From receiving point up to Service point how to control. It applies to every item you use to produce a product for service, from raw materials to finished goods

 

 

 

 

 

 

 

(Starting Point) Technically visiting all the market and do a market survey to get the right idea & the correct market price.

 

 

 

 

 

 

Implementing food purchasing specifications establish purchase specifications. Purchasing is one of the key areas in the cost control process. In addition to the correct item, explain the purchase process and determine who should make purchasing decisions. Explain the importance of maintaining an ordering system. Make sure suppliers have copies of the purchase specifications. Suppliers must adhere to your purchase specifications

 

 

 

 

 

 

Butchery Yield Test. Yield is a big one.  This can include trim at every stage of the production information process. Yield approximately 60–65% of the total production cost is associated with raw materials. Consequently, red meat, poultry, shellfish processors need to be in complete control of their process and maximize their overall yields wherever possible, especially on their highest value products

 

 

 

 

 

 

Menu costing (Through Recipes) A standard recipe should be developed for every item with more than two ingredients. It should detail all ingredients in the dish as well as a basic cooking and plating procedure. It will tell you if the item can be sold at a profit within your market position and what that profit should be. Strictly adheres to all recipes

 

 

 

 

 

 

Portion Control. Once you have implemented standard recipes and purchase specifications, the next important step is to standardize portion sizes. There are two places where portion control takes place: during prep and at service.  You lose customers either because your quality goes down or your portions become unacceptable, Look at portion sizes to see if there is any opportunity to reduce them without affecting customer satisfaction. Your portions should be very accurate always. Frequently spot check plating for proper portions.

 

 

 

 

 

 

Marketing list Control Day to day Operation. Carrying the weight of the establishment’s profitability on our shoulders. We focus on buying only what we need and on maximizing the purchase of each product ordered. Ultimately, commercial buyers seek cost-effective and dependable suppliers who can help us to deliver quality and consistent food products

 

 

 

 

 

 

Inventory control is used to show how much stock you have, and how you keep track of it. Minimum stock level and maximum stock level. Responsible for accuracy in daily inventories and requisitions Ensures proper rotation, storage temperatures, and proper storing procedures are observed. Communicates with provisions to ensure: First In, First Out. Control of your storage area is critical to maintaining proper cost controls. 

 

 

 

 

 

 

 

Minimizing the wastage. Food waste increases food costs. Waste also occurs during food preparation. Mistakes between servers and kitchen staff who are not communicating effectively, or pushing the food from the kitchen to the table efficiently, ultimately result in incorrect or cold food orders. Also energy constantly strives to reduce energy consumption within the kitchen. Is an issue that affects associated with operational cost?

 

 

 

 

 

 

Mostly using all our local products impacts of greater localization of food, beginning with the environmental of economic links and greater reliance on local and regional economies.

 

 

 

 

 

 

Daily kitchen briefings finding ways to further improve the Food cost Improve your Bottom line concerned on day to day revenues also take corrective action to maintaining budgeted food cost as per company policy. Another way of reducing costs is to focus on selling more of your higher GP Low Cost of Production: If the production cost is reduced by introducing new and improved techniques, the gross margin may improve which is a good sign of profit maximization,

 

 

 

 

 

 

 

Training I adequately training my staff taking more interest to motivate my department to the right direction to ensure food is prepared, plated and sent to the customer with perfect on right time. Proper training of staff prevents all of these wasteful mishaps,