What to do When Food Costs are too High
High food costs require a systematic approach to identify where profit is being lost. Rather than relying on assumptions, operators should review recipes, ingredient pricing, portion sizes, and stock movement to pinpoint the source of the issue. Regular checks help uncover discrepancies between what should be happening and what is actually happening in the kitchen.
Key actions include:
- Deconstruct and recost dishes to verify actual ingredient costs and portion sizes.
- Refresh ingredient pricing using current supplier invoices rather than outdated recipe costs.
- Spot check menu items to ensure dishes are being prepared and portioned consistently.
- Implement a daily stock routine to compare inventory movement against sales.
- Make food costing a habit through regular monitoring and review.
By taking a disciplined and consistent approach, operators can identify cost pressures early and make informed adjustments to protect margins.