Because food-service profit margins are so thin, restaurant managers must carefully control every cost and eliminate all possibility of waste. Chief among the sources of cost and waste is food, which can represent up to 40 percent of food-service costs. This detailed training program is designed to show managers how to control their costs, but it goes beyond that to create a focus on cost control and waste prevention throughout the food-service operation. The eight steps are ordering, pricing, receiving, storage, issuing, production, portioning, and cash collection. Building on these eight steps, managers learn how to engage their employees in controlling costs, with a goal of improving revenues and, ultimately, customer service. The eight steps apply to any type of restaurant, although specific techniques may apply only in certain types of food service.
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