FOODÂ COST
CONTROL
A Next Level Program
- 60 Day Program
- Evaluate Current Menu Pricing
- Evaluate Ordering Process
- Review Vendor Pricing
- Establish Inventory Procedures
- Establish Prep Procedures
- Recipe adherence
- Portion Control
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Weekly Calls: x2 (1 hour) calls per week
Week 1: Review Current Food Cost for past 6 months and set targets and assign action steps
Week 2: Work on Current Menu Pricing – ensure profitable based on recipe cost and assign action steps
Week 3: Establish Prep Procedures - assign action steps
Week 4: Review Recipe Cards are available for all menu items – assign action steps
Week 5: Portion control for all items – assign action steps
Week 6: Review Ordering Procedures – assign action steps
Week 7: Current Inventory Procedures and assign action steps
Week 8: Checklist Implementation for Kitchen Team
Week 9: Recap of all areas and future goals
Schedule Call