Food Waste = Food Cost: 5 Keys to Kitchen Efficiency

You can’t control what you can measure

The initial step in managing food costs is identifying what they are. There has to be an effective system in place that’ll monitor the price of ingredients as well as the expenses that go into each dish on the menu. Also, be mindful about the price movement during different times of the year so you can purchase in bulk when costs are low.

Track food waste and take action

One of the sure ways to improve restaurant efficiency is reducing the amount of resources that are being thrown away. Unless justified, steps must be taken to minimize waste and increase profit. For managers, offers an ANSCI-NFP training course that covers the most important principles of food safety and restaurant management.

Take advantage of seasonal ingredients

Highlight the dishes whose ingredients are most abundant during the current season. By effectively choosing which food to promote or by simply creating a seasonal menu, you’ll have more control over the prices of the items on your menu.

Keep the staff happy, educated, and disciplined

Periodical training will increase the worker’s proficiency, while the low turnover rate should keep the workflow in the kitchen thorough and consistent. In addition, a good relationship between the whole team is more likely to eliminate incidents of food theft and negligence.

Think outside the box and shake things up

Got some ingredients to spare? Mix things up and introduce seasonal dining options. Inevitable price increase? Tweak the recipe a bit in order to justify the sudden spike. Be seasonal. Be adaptable. Follow these restaurant kitchen efficiency tips to lower food costs and maximize profit!

The post Food Waste = Food Cost: 5 Keys to Kitchen Efficiency appeared first on Learn2Serve Blog.

Source: TABC Blog by Learn 2 Serve

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