How do you control food costs in your kitchen?

1 Plan your menu

The first step to control your food costs is to plan your menu carefully. Your menu should reflect your concept, your target market, your budget, and your available resources. You should also consider the seasonality, availability, and quality of the ingredients you use, as well as the portion sizes and prices you charge. By planning your menu well, you can optimize your inventory, reduce waste, and increase sales.

2 Purchase smartly

The second step to control your food costs is to purchase smartly. This means that you should buy only what you need, when you need it, and at the best possible price. You should also establish good relationships with your suppliers, negotiate discounts and deals, and compare prices and quality among different vendors. You should also keep track of your invoices, receipts, and deliveries, and verify that you receive what you ordered.

3 Store properly

The third step to control your food costs is to store properly. This means that you should follow the first-in, first-out (FIFO) principle, which means that you use the oldest products first and the newest products last. You should also label and date your products, organize your storage areas, and maintain the appropriate temperature and humidity levels. By storing properly, you can prevent spoilage, contamination, and theft.

4 Prepare efficiently

The fourth step to control your food costs is to prepare efficiently. This means that you should follow standardized recipes, measure and weigh your ingredients, and use the right tools and equipment. You should also train your staff, monitor their performance, and correct any mistakes or deviations. You should also minimize waste, reuse or repurpose leftovers, and compost or recycle what you can. By preparing efficiently, you can ensure consistency, quality, and accuracy.

5 Serve appropriately

The fifth step to control your food costs is to serve appropriately. This means that you should follow the portion sizes and specifications that you set in your menu, and use the right plates, bowls, and utensils. You should also check your customers' satisfaction, handle any complaints or requests, and encourage feedback and reviews. You should also track your sales, analyze your profit margin, and adjust your prices if needed. By serving appropriately, you can increase customer loyalty, retention, and referrals.

6 Review regularly

The sixth and final step to control your food costs is to review regularly. This means that you should conduct periodic audits, inventories, and reports, and compare your actual food costs with your budgeted or ideal food costs. You should also identify any problems, gaps, or opportunities, and implement corrective or preventive actions. You should also set goals, measure your progress, and celebrate your achievements. By reviewing regularly, you can improve your performance, efficiency, and profitability.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?