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4 Ways for Restaurants to Control Food Costs

Posted 12:00 PM by

Chefs cooking in a restaurant

How does your food cost stack up against other restaurant operations? It is not uncommon to see a 5% difference in food cost between high-performing operations and underperforming operations. The question is, what are the effective operations doing – that the underperformers are not – to control food costs?  

The National Restaurant Association recently published an article with four proven tips for controlling food costs.

  • No ticket, no food – This is perhaps the singularly most effective policy for controlling food and beverage costs.
  • Keep a waste log – Every restaurant experiences some degree of waste, but it is a controllable expense.
  • Portion control tools – Poor portion control is one of the leading causes of food cost variances.
  • Recipe quick reference charts – The fast-paced environment at most restaurant kitchens makes it impractical to use the recipe manual for every menu item.

If you interested in learning how to improve the financial performance of your restaurant, contact Jim White for a complimentary benchmark and best-practice assessment.

About the Author
Jim White is a member of Katz, Sapper & Miller’s Restaurant Services Group. Jim guides restaurant owner-operators through tax compliance issues and helps them plan strategies to minimize tax liabilities and maximize savings. Connect with him on LinkedIn.

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