FOOD 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
  
  

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