Restaurant food cost control

By Vontaé pringle


There are 8 steps in food flow process in which you can control food cost in your restaurant.

The 8 steps are receiving, storing, preparing, cooking, holding, serving, chilling, and reheating.

Food production

Standardizing food production help to ensure quality standards because each item is gone on one standard. Customers receive the same quality of food on each visit to the operations. Manager and sure these standards are met through the foodservice cycle from menu planning to table service. Any item that could suffer a quality problem during holding check periodically to verify its quality.