Cost Control and Theft in the F&B Industry – What You Need to Know

What is F&B cost control?

Cost control in the food service industry is simply the practice of identifying and reducing business expenses as a means to increase profits. To make the most out of this process, you need to continuously identify areas of improvement and formulate solutions that will give positive results. Things like expired food in stock, or your staff secretly eating meals meant for the guests during their shifts can have a large impact on your costs of operation. Effective cost control seeks to minimise losses incurred by such means to ensure profitability.

What are the advantages of cost control in the F&B Sector?

It enables the company to increase its profits and use those funds to improve the efficiency of the restaurant operations.

The restaurant is able to improve its financial strength, therefore, increasing its credit ratings.

An established food and beverage control process will develop a cost-saving culture among the employees. They will deliberately keep looking for ways to cut down costs even without supervision.

 

Article originally published by Glee. Read it full here https://bit.ly/2XHvmxl.