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

Schedule Call