Food cost control?

How can I get a good food cost control, good ordering and management in my kitchen?Food cost control?
Problem may not be needing a good manager, but some good key people in your kitchen, and well trained as well. Especially in prep area, where a lot of waste is generated. Get a portion control program in place, and make sure it is followed. Portion control for both prep, and line execution is paramount. Have scales, measuring cups, measuring scoops all in place and easily accessable. Train, Train, Train...no getting around it, you need to make sure you kitceh staff (from prep, to dishwasher) need to be trained and re-trained on standards, amounts, weights, execution of all food products. Security methods in place, ( no matter how well you think your know your employee's, everyone has the potential to be a thief.) It is usually the people you trust the most, that can hurt you the most. Make sure you have things in place to control theft, for both cash handling, and food walking out the door. Price's can be one way, but not always the biggest cause for a higher food cost (unless you have a lot market priced items that flucuate dramitaclly) . The 3 major contibutors to a high food cost is Waste (portion amounts, spoilage, what hits the floor, shrinkage,) , Theft (cashier skimming sales, cook stealing that pack of steaks, waitress giving out free food, dishwasher grazing on food in the walk-in ect.) and Training... staff knows and uses measuring tools in prep and execution, cooking at right temps, not prepping to much, proper storage all are part of it, focus on those three, and see where you can improve.. Hope this helps.Food cost control?
balance the menu with items that use a lot of shared and compatible items... don't micro manage, and hire based on skill not on lowest cost help.





Lots of things to do to manage food cost and waste... If I had a few hours and got something more than a couple of meaningless points, I'd go further...
you eat out less and you go to stores like aldis instead of stores like giant eagle
read good books on f%26amp;b management
You need a good Manager. Act like it's his or her place. Employees who care. Don't order more than you'll use. Don't waste unless it's old or out of date. Shop for good prices. Were do you live, I'll work for you??? I was a Store Manager for a place(coffee shop and bakery) , and my store had low waste, We had what we needed and not to much that went bad. Best of luck to you!!!!!!!!!