This is the process on
managing cost that is associated with the goods and
product purchase to operate your restaurant. The three aspects of cost control are typically
1.investigative procedures to detect variance of actual cost from budgeted cost,
2.study procedures to ascertain the cause of variance, and
3. corrective procedures to effect realignment between actual and budgeted cost.
Fanatical and clear understanding is needed to achieve outstanding results in this area to save money.
- Reconciliation of the Profit & Loss Statement to the bottom line
- Implementation of weekly or bi-weekly inventories
- Setting & meeting cost controls in each department
- sales forecasting, budgeting and planning
- Monitoring accurace and timely inventory techniques
- Implementation and monitoring theft control
- Reduce credit card processing fees
- Offer best purchasing prices from best vendors
- Identifying and addressing variances