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Thursday, December 22, 2005

Best Practices in Food Cost Control

My heroes in the food cost control game use a playbook designed to work in pressure situations. They develop ingenious ways to order, receive, store and prep food. Final line production is a well orchestrated symphony.

If I were pressed for a single attribute these people share, I believe they focus on issues and activities which have a major positive impact. They constantly improve the environment and system to remove obstacles to success.

The absolute best advice I can give anyone trying to improve results is simple. Buy less food and pay as little as possible. Do this without sacrificing quality.

In the early stages of a food cost control project, it's important to get a clear picture of before. It may be more important than how the picture should look after completion. To establish goals, policies and reporting systems, you need to have a total understanding of the current cost control environment.

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