COST CONTROL PRINCIPLES
In order food to be able to be produced into the kitchens, every enterprise should be able to work under some basic cost control principles, that will be fully dedicated to, in order to bring the forecasted outcome.
Most important ones stated below:
- Accurate training of the staff provides align with all production procedures without deflections
- Portion quantities should fully accurate follow recipe amounts, in order budget not to derailed. Initiatives are always welcomed, as long as not affect costs
- Chef and business manager should always be in alert, in order to be fully dedicated into the check and control of the staff and reassure that are aligned with company’s needs
- Ingredients that are not needed or are leftovers, should return asap at their store location, fridge or storages
- When ingredients need to be retract, Chef should always confirm before any action taken
- In week basis or any other time will be decided, meetings should be executed, in order problems to be solved and solutions to be proposed from staff, that managers haven’t thought
- Appropriate equipment should be used for accuracy and not food waste
- Communication is basic pillar into a business, both in terms of organization and operation, always in correct way and tone, but time too
- “Mise en place” is crucial. A dining outlet with accurate “mise en place” seems and is well organized, healthy and without pressure during service time that could be caused from lack of preparation
- Improved working conditions, among salary, are most probably the most important issues for an employee and provide him with energy and mood to be productive and with great outcome, such as to be able to fill up correctly all paperwork needed, which is crucial
Source: Food & Beverage Management, p. 106 & 107, Athanasios Maras
Faidimos Publishing, Athens, 2019
FnBpedia Team