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Save costs with food purchasing & quality control

By April 12, 2019 October 2nd, 2019 No Comments
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Save costs with food purchasing & quality control

Learn the 46 ways to save costs with food purchasing & quality control to protect your food business.

Answer these 46 questions and identify excessive costs as they relate to your business.  Do you need to make changes to reduce your costs?

Purchasing:

  1. Purchasing too much.
  2. Purchasing at too high a price.
  3. No in-house specifications for quality, size, price, unit, etc.
  4. No competitive purchasing policy.
  5. No cost budget for purchasing.
  6. No audit of accounts payable against purchase statements.
  7. Ineffective purchasing staff.

Receiving:

  1. No system of inspecting goods upon receiving.
  2. No system of credits for low quality, damaged goods, goods not received, the substitution of goods, etc.
  3. No audit of delivery dockets or invoices to purchasing orders and daily receiving records.
  4. Lack of facilities and equipment for receiving.
  5. Perishable foods left out of proper storage.
  6. Unsupervised and unauthorised receiving.
  7. Theft of goods by receiving staff.

Storage:

  1. No physical or perpetual inventory controls.
  2. Goods not correctly stored.
  3. Storage at the wrong temperature, humidity or other environmental detriments.
  4. Poor sanitation in storage areas.
  5. No periodical inspection of the stores.
  6. Free access to the stores.
  7. Lack of single responsibility for storage and issues.
  8. No stocktaking.
  9. Permitting automatic issues.
  10. No knowledge of usage rates.
  11. Excessive amounts of stock.
  12. No schedule of issuing.

During preparation and production

  1. No data on raw yields.
  2. No standard recipes.
  3. Excessive trimming
  4. No usage of end-products for preparing low-cost meals.
  5. Overcooking and over-serving
  6. No standardisation or recipes.
  7. Wrong and differing preparation and cooking methods.
  8. No scheduling of production (too early or too late).
  9. Untrained staff, insufficient space and equipment.
  10. Menus and beverage list too large.

Service and sales

  1. No standard portion sizes.
  2. No record of food and beverage leaving the production areas.
  3. Carelessness and ‘freebies’.
  4. Incorrect care of leftovers, and excessive leftovers.
  5. No sales records kept.
  6. Prepared goods pilfered.
  7. Goods brought in by staff to be sold.
  8. No audit of sales to costs.
  9. Incorrect menu pricing.
  10. No date on popular menu items.

How did you go?  Need to make changes to reduce your costs?

For more information why not download a copy of our practical eGuide

How to Protect Your Food Business eGuide

www.alacartetraining.com