FoodCost
RETAIL OPERATIONS
ChefTips
Forecast + Price
Populate your retail with forecast numbers and pricing.
This will help to identify and swap out potentially high food cost items on your menu.
Production Sheets
Use production sheets for all meal periods and appropriate portioning utensils match the production sheet.
Scaled Recipes
Scaled recipes are used and match production sheets. Ensure cooks have the proper recipe to produce according to what is needed.
Batch Cooking
Always batch cook to ensure the highest quality food and to eliminate potential waste.
Items include scrambled eggs, fresh vegetables, grill items, etc.
Portioning
Validate correct portions are served. Check portioning utensils and that high-cost proteins are portioned accurately.
Retail Food Cost Budget
Check to see if the unit teams know and understand their retail food cost budget and where to locate it in e-Finance.
Items Sold Report
Review report to validate items are not over the retail food cost budget. High-cost items such as Jack & Olive are a good place to check that pricing is SRP or lower.
Scrambled Eggs
The standard portion is 4oz. Always check portioning utensils are on the line and being used, as well as batch cooking to ensure quality and reduce waste.
Bakery Items
Ensure the correct price is charged for bakery or account purchased breakfast breads.
These items are typically more expensive. Produce items inhouse when possible.
Chicken Breast
Suggest chicken thighs as an alternate protein item for the center of the plate entree. Use chicken breast for patient items or sandwiches at the grill.
Chicken Tenders
One of the most commonly over portioned items in retail. The average portion is 3 tenders. Charge appropriately and don't forget to charge for sauce(s).