Controlling Food Cost in Service and Sales

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Controlling Food Cost in Service and Sales
8

• Controlling Foodservice Costs

OH 8-1
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Chapter Learning Objectives

• Explain the importance of portion control to
  food cost.
• Describe the various portion control devices and
  their uses.
• Explain the importance of training, monitoring,
  and follow-through in portion control.
• Compare the duplicate guest-check system to the
  point-of-sale (POS) control system for
  controlling the receipt of money.

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Chapter Learning Objectives continued

• List the benefits of each payment method used by
  the restaurant and foodservice industry.
• Describe cash handling procedures used in
  operations.
• Complete a daily sales report.

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The Major Cost Control Device in Serving

• Portion Control!
• Overportioning results in the restaurants owners
  being treated unfairly.
• Underportioning results in the restaurants
  guests being treated unfairly.

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The Cost of Overportioning
Item Corn Cost 2.80 per 3 lb box
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Preportioned Items

• Some menu items come already portioned.
• 2 oz hot dogs
• Precut steaks
• Rib slabs
• Half-pound frozen hamburger patties
• Bananas
• Carton or bottled beverages

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Items Not Preportioned

• Items that are not preportioned must be carefully
  portioned.
• To control costs
• To ensure consistency
• To ensure a positive price-value relationship in
  each guests mind
• To avoid running out of a product

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Portion Control Tools

• Scoops
• Also known as dishers
• Used to portion fluid ounces and semisolid
  products

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Portion Control Tools continued

• Ladles
• Used to portion liquids

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Portion Control Tools continued

• Serving spoons
• Slottedused to separate solids from liquids
• Solidused to serve solids and liquids

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Portion Control Dishware

• Ramekins
• Used for small amounts of sauces and salad
  dressings
• Individual casseroles
• Typically round or oval oven-proof dishes
• Range in size from five to twelve ounces

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Portion Control Dishware continued

• Cups
• Typically hold four to six ounces
• Bowls
• Typically hold six to ten ounces

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Portion Scales

• Are used for items portioned by weight
• Must be kept very clean
• Can be adjusted to subtract the weight of the
  container holding the product
• Are designed to weigh items as heavy as
  thirty-two ounces

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Preportioning

• Preportioning items prior to the start of a meal
  period
• Ensures consistency
• Reduces errors in portion sizes
• Speeds production times

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Portion Control Training

• All food production and service employees require
  portion-control training.
• Training must be ongoing.
• Service personnel must be continually reminded of
  proper portion sizes.

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Portion Control Training continued

• Servers must be very knowledgeable about portion
  sizes if they are to consistently satisfy their
  guests.

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Additional Management Tasks

• Monitor and follow through
• Visually inspect served food items as frequently
  as possible.
• Regularly check the sizes of scoops and ladles
  used for portioning.
• Ensure proper plate presentation.
• Portion size
• Item placement
• Garnish

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Portioning Reports

• Usage reports tell
• The number of items issued to the cooks line
• The number of items sold to guests
• The number of items returned to inventory

• Waste reports tell
• The items returned by guests
• The reasons for their return

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Duplicate Guest Check System

• Step 1 Assign guest checks.
• Assigned at beginning of each shift
• Each server receives a specific allotment of
  guest checks.
• Guest checks are prenumbered.
• The checks are two-copywriting on one copy
  imprints the same information on the second copy.

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Duplicate Guest Check System continued

• Step 2 Server writes the order.
• This copies the order onto the second (duplicate)
  copy of the check.
• Step 3 Second copy goes to kitchen.
• The kitchen keeps this copy of the check after
  filling the order.

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Duplicate Guest Check System continued

• Step 4 The guest is given the original copy of
  the guest check as confirmation of the order
  and as the bill to pay.

• Step 5 Guest pays the bill.
• Typically, the guest pays either the server or a
  cashier.

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Duplicate Guest Check System continued

• Step 6 At shifts end, the server returns used
  and unused checks and all checks are
  accounted for.
• Step 7 Managers collect duplicate checks from
  the kitchen.
• Line cooks must safeguard all check duplicates
  (copies).

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Duplicate Guest Check System continued

• Step 8 Manager or bookkeeper matches originals
  with duplicates. Some restaurants
• Charge servers for missing checks.
• Discipline servers for missing checks.
• Terminate servers for missing checks.

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POS Systems

• Cashiers and servers are assigned individual
  codes.
• Servers enter orders that are automatically
  displayed or printed in the kitchen.

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POS Systems continued

• Upon guest request, the server prints the bill.
• The guest and restaurant retain one copy of the
  bill.
• Information about check totals are printed or
  read at the end of each shift.

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Payment Methods

• Cash
• Credit cards
• Debit cards
• Travelers checks

• Personal checks
• Other
• House accounts
• Managers accounts
• Comps

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Cash Handling Procedures

• Before the shift
• Managers issue precounted bank to cashiers.
• Cashiers count banks to verify amount.
• During the shift
• All cashiers secure cash banks during their
  shifts.
• Cashiers collect cash, checks, and charge slips
  from guests.

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Cash Handling Procedures continued

• At the end of the shift
• Manager takes cash register readings.
• Cashiers count drawers and deduct the amount of
  the starting bank.
• Cashiers report cash on hand on a Cash Report.
• Managers prepare a Daily Sales report based on
  totals from the cashiers reports and cash
  register readings.

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Daily Sales Report
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How Would You Answer the Following Questions?

• Information about a guests meal that was
  returned to the kitchen by the guest because it
  was below the restaurants standard would be
  found on the (product usage/waste) report.
• The acceptance of personal checks by restaurants
  is (increasing/decreasing).
• The weight of a single portion produced when
  using a number 8 scoop is
• 8 ounces
• 4 ounces
• 2.5 ounces
• 0.25 (or 1/4) ounce
• A Daily Sales Report should be completed by
  (cashiers/managers).

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Key Term Review

• Bank
• Cash handling procedure
• Cash report
• Credit card

• Daily sales report
• Debit card
• Duplicate guest-check system

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Key Term Review continued

• Plate presentation
• Point-of-sale (POS) control system
• Portion control

• Portion control device
• Preportioned item
• Product usage report

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Chapter Learning Objectives What Did You Learn?

• Explain the importance of portion control to
  food cost.
• Describe the various portion control devices and
  their uses.
• Explain the importance of training, monitoring,
  and follow-through in portion control.
• Compare the duplicate guest-check system to the
  POS control system for controlling the receipt of
  money.

34
Chapter Learning Objectives What Did You Learn?
continued

• List the benefits of each payment method used by
  the restaurants and foodservice industry.
• Describe cash handling procedures used in
  operations.
• Complete a daily sales report.