Profits

The topic of reducing and eliminating food waste is nothing new to anyone in the Food & Beverage industry. From the supplier to the person who is serving the food to the customer, we all have reasons to prevent and eliminate food waste. The reasons can generally fall into one of two categories: financial or social. The great thing is that no matter what your motivation is, in the end, eliminating food waste accomplishes both.

In previous editions of CORE Profit Strategies, we have explored some best practices to maximize profit and control costs. In this edition, we will look at a daily food cost strategy that is less effective and may not be the best use of your time or resources.

One of My Least Favorite Questions

Have you ever had someone ask you what your food cost is on the 17^th day of the month? The day of the month is irrelevant, but it is a question that I’ve been asked on a few occasions.

I will never forget the first time I was asked this by the GM where I worked. Panic set in because I had no idea what the food cost was on that day. My reply was, “food costs are looking good”. Judging by the look on his face, it was apparent that was not the answer he was accustomed to.

Knowing that question would probably be asked later in the month, and if not, then definitely next month, I tried to figure out what he was looking for. Did he expect me to give him a solid “27.58%”?