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5 Golden rules for food cost controls



Food cost control is an important aspect of running a successful restaurant. It involves managing the cost of ingredients, labor, and other expenses related to food production and service in order to maximize profits. Here are five golden rules for food cost control in restaurants:

  1. Know your costs: It is important to have a clear understanding of the cost of each ingredient and dish on your menu. This includes the cost of raw materials, labor, and any other expenses associated with the preparation and service of the dish. By knowing your costs, you can make informed decisions about pricing and menu planning.

  2. Manage portion sizes: One of the easiest ways to control food costs is to manage portion sizes. By ensuring that each dish is portioned accurately, you can minimize waste and ensure that you are not overcharging customers.

  3. Monitor food waste: Food waste can be a significant cost for restaurants, so it is important to monitor and minimize it. This can be achieved through careful inventory management, proper storage, and training staff on portion control and food handling techniques.

  4. Use seasonal ingredients: Using seasonal ingredients can help to reduce food costs, as they are typically cheaper and more readily available. By planning menus around what is in season, you can take advantage of these cost savings.

  5. Negotiate with suppliers: Don't be afraid to negotiate with suppliers to get the best price on ingredients. This can be especially effective if you have a strong relationship with your supplier or if you are able to commit to a larger volume of purchases.

By following these golden rules, you can effectively manage food costs and improve the profitability of your restaurant. It is important to regularly review and assess your food cost control strategies to ensure that you are staying on track and making the most of your resources.


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