4. PORTION CONTROL—do you spot check portions? Your staff should want portion control so that food is served consistently no matter who is on staff, and no matter which customer is being served. START NOW: Order an item from the kitchen. Check that the portion is correct. Compliment the prep staff and chef, when it's correct. Set a time to correct it, if the portion is wrong, because correcting in the moment will not change the kitchen habits.
5. WASTE SHEET—do you have a waste sheet? If so, is it in use? Do staff reach for that clipboard daily? Does staff report to you/supervisor to discuss waste on a daily basis? You change your buying habits based on the waste. START NOW: Here is an example of a waste sheet. Put it onto a clipboard, hang it in the kitchen, assign a manager to filling it in, and check your results daily, with the manager.
6. INVENTORY—do you have regularly scheduled inventory? It’s necessary. It’s the best way to check that food is moving through your establishment. START NOW: use your order sheets as inventory sheets, marking it "INVENTORY date/year" so everyone understands what is being done. Make sure you do a monthly check of every item in the house. Some odd items on the shelf? Talk with your chef to decide how best to use that item—on a lunch or dinner special. Don’t throw items away, if you can possibly avoid it.
Your staff, once again, is your biggest ally in putting these food cost checks in place. You lead your staff by showing them how to complete these six ways to improve your food costs. Staff should be encouraged to talk about each of the new methods, allow them to digest the material. Always help your staff by guiding them to the best practices. You’ll need to share “why” they should follow the six ways to control food cost. It they understand the "why" of good food costs they will ensure that food costs stay under control, and will alert you when food costs derail. Put these into action over a month. Slow and steady..