Food Flow Process

Including Cost Control Tips

Recieving

1. Menu Engineering - strategy used for production, profitability, and popularity of an item on menu.

2. Food Cost - determines the amount of money spent to create a menu item

Storing

1. Standard Portion Sizes - kitchen tools that help save such as measuring spoons and portion cups

2. Recipe Yield - the number of servings a meal produces

Preparing

1. Contribution Margin - represents the portion of sales revenue that is not consumed by variable costs

2. Budget - setting money aside for expenses

Cooking

1. Budgetary Control - a system which uses budgets as a means for planning and controlling activities

2. Cost Estimating - developing estimates and measurements for the costs needed for a resource

Serving

1. Resource Planning - determines what physical resources are needed to complete an activity or task

2. Performance Management - allows you to measure the effectiveness of staff and menu