Food Service Menus Pricing and Managing The Food Service Menu For Maximum Profit by Lora Arduser

Author:Lora Arduser
Language: eng
Format: epub
Tags: menus, food service, pricing, design
Publisher: Atlantic Publishing Group
Published: 2014-01-06T00:00:00+00:00

Lowering Food Cost

One way to increase your profits is by lowering your food cost. There are several ways to do this:

• Work with your kitchen staff on this one. One of the major culprits in high food costs is waste. Put a new garbage can in the kitchen. This can is for wasted product only, such as wrong orders, dropped food, etc. By giving your kitchen staff this visual aid, you can reinforce the amount of money that gets spent on such product waste. This will help keep your staff tuned in to keeping on eye on kitchen waste.

• Pick a month to have the entire staff work to lower food cost. If you’re running a 38 percent food cost, tell your employees you want to try to lower it to 36 percent that month. Give them an incentive; throw a party at the end of the month if the goal is achieved. Create T-shirts and prizes to give away at the party. For example, offer a prize for the server who sold the most desserts that month or the cook who came up with the best new cost-saving measure. Not only will you cut your costs, but you’ll also build employee morale and loyalty at the same time.

• Make sure your cooks are using scales and measuring ingredients. Often cooks will “free-hand it” after a while. Set up a scale. After the cook prepares an item the usual way, have the same cook prepare the item using a scale and/or measuring devices. Show the staff the difference in ingredient amounts.

• Make sure you shop for purveyors. Don’t rest once you’ve found one. “Comparison” shop on a continual basis.

• Look at vendors’ product labels for box strength. This will tell you where the product came from. Most manufacturers won’t ship more than 100 miles away from their plants. The further away that a supplier is located, the more shipping will cost.

• Consider using local producers. You can also use this as a promotional device. If you use local produce, let your customers know!

• Substitute premade items for some items you used to make from scratch. You don’t have to sacrifice quality. Many premade items are good. You can also start with a premade item and add ingredients. For instance, you can buy a premade salad dressing and add blue cheese or fresh herbs. Use these items to lower your food and labor costs; you can still put out a quality item.

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