There are many different variables that can add to your food cost. These are hard to see factors, but a part of day to day restaurant procedures that can add to your overall costs.
Not Using Consistent Portion Control
You’re essentially wasting money by not keeping portion control consistent. By giving customers more on their plate than accounted for, you are spending more money than needed. It might not seem like a lot for just one meal, but with your restaurant serving hundreds of customers, those costs can really add up.
The key is to keep every meal with the exact same portion controls as possible, all costed out.
Food waste comes from a variety of factors.
Buying Food for Home
Poor Staff Education
Using Only One Food Vendor