Controlling restaurant & food service food costs

Getting Organized

Food Sales and Costs Survey

What Does Your Food-Cost Percentage Really Mean?

Food Cost Control Records - Get it Right

Get Computerized

The Key to Controlling Food Cost is Reconciliation

Practical Examples

75 Possible Food-Cost Problem Areas

Math and Cost Ratios

The Beginning Inventory

The Ending Inventory

Food-Cost Percentage

Cost Calculations - The Basics

Weighted Food-Cost Percentage

Daily Food-Cost Analysis

Raising Prices

The Menu, Pricing and Standardized Recipes

Menu Sales

Pricing

Food-Cost Tracking

Recipe Information

Yield Costs

Menu Pricing

How Indirect Factors Can Help Increase Profits

Calculating Entree and Meal Food Cost

Math and Costing Software

Food-Cost Percentage Pricing

Factor Pricing

Actual-Cost Pricing

Gross Profit Pricing

Prime Cost Pricing

Additional Ways to Determine Prices

Other Factors That Will Help You Determine Prices

Menu Sales Analysis

Analysis Simplified

Analyze and Classify Your Menu Sales Mix

Purchasing

Inventory Levels

Purchasing and Ordering

Purchasing Specifications

Purchasing and Inventory Software

Inventory, Storage and Accounts Payable

Perpetual Inventory

Purchasing Kickbacks and Gifts

Purchasing Ideas

Receiving

Goals

Receiving Policy

Receiving Tips

Storage

Dry Storage

Refrigerated Storage

Deep Chilling

Frozen Storage

Organize Your Storage Areas

Storage Spoilage Prevention

Issuing

Production and Service

Involve the Crew

Kitchen Space

Kitchen Design

Cooking Procedure Tips

Thermometers and Cooking Temperatures

Calibrating a Thermometer

Preparation for Service

Portioning

To Compute Yield Percentages

Yield Tests

Presentation

Plate Arrangement

Guest Tickets and the Cashier

Security and Safety

Restaurant Security

Guest Check and Cash Drawer Security

Bank Deposits / Accounts Payable

Kitchen-Safety Procedures

Basic Knife Safety

Other Safety Tips

The High Cost of Food-Borne Illness

What Makes Food Unsafe?

Weighing the Risks

Common Food-Handling Problems

What You and Your Staff Can Do to Prevent Food-Borne Illnesses

Hand-Washing Exercise

Thawing and Marinating

Cautions for Cold Foods

Food Irradiation

Technology

Electronic Ordering Systems

POS Systems.