Below is what our readers had to say. Strict adherence to recipe standards through the use of tools such as digital scales and measurement cups, spoons, etc., 2. Shop for prices, despite service, every once in a while a competitor may have far better prices. Recipes should be costed out at least three times a year, on products that consist of the bulk of your menu. All kitchen staff should record all food waste, for whatever reason and tell management.
Inventory control is a vital factor.
Weekly inventories of all food should be taken and a monthly inventory, costed out to determine food cost must be calculated. It is very easy to create inventory extensions in Excel and I have been using it for 7 years. Updating prices is easy and laboring on the claculator is kept ot a minimum. At least once a year, menu should be reevaluated to determine its profitablity. Every line employee should be properly trained to produce the product correctly.