Controlling food cost starts with ordering the right amount of food. With correct order pars you can ensure that you not only have the product on hand and minimize 86ing food we can also ensure we have a manageable food inventory.
When we have too much food it can affect us in many ways:
• Hard to keep organized and store correctly
• Incorrect product rotation
• Excessive waste and theft
• Multiple containers open of the same product
• Missed counts during inventory
When our inventory is too low just the opposite happens:
• Forcing us to buy products locally at a higher price
• Increased product transfers from store to store and possible accounting errors
• 86ing food and possible reducing guest satisfaction
• Reducing overall menu mix and possible increase in theoretical food cost
• Employee frustration and dissatisfaction
You have many tools available for setting pars, some of which are:
• Product Mix history
• Order history from suppliers
• Order guides
• Sales trends
• Sales forecasts
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment