1) Common Sense
All F&B managers know the “common sense” things to do within their operation in order to control costs.
1. Verify all items received to items ordered
- i) Item as described
- ii) Item priced as quoted.
- iii) Acceptable condition
2. Receiving personnel must sign all invoices on items received and date them so
that any questions concerning the delivery can be addressed to the individual
who received them.
3. Accounting personnel must make sure that all invoices have been properly
signed and approved, and that the invoices, if not computerized, are totaled
properly.
4. Continually negotiate prices on all items ordered, even through multiple
vendors to ensure that prices are competitive. Never trust your vendor to
provide you with the best price that his company can give you.
5. Keep all costly products under lock and key and limit access to those products
to personnel who have keys.
6. Take daily bar inventories of all bars and all alcohol products.
7. Constantly rotate all food products to ensure that wastage due to spoilage is
kept at a bare minimum
8. Constantly train kitchen personnel on the proper way to prep all food items to
ensure that wastage due to improper preparation techniques is kept at a bare
minimum.
9. Do not allow garbage cans to leave the premises without close examination.
Clear plastic garbage can liners will greatly assist in this effort. If that is not
available, have a manager or supervisor inspect all garbage before it leaves the
building.
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- i) Item as described
- ii) Item priced as quoted.
- iii) Acceptable condition
2. Receiving personnel must sign all invoices on items received and date them so that any questions concerning the delivery can be addressed to the individual who received them.
3. Accounting personnel must make sure that all invoices have been properly signed and approved, and that the invoices, if not computerized, are totaled properly.
4. Continually negotiate prices on all items ordered, even through multiple vendors to ensure that prices are competitive. Never trust your vendor to provide you with the best price that his company can give you.
5. Keep all costly products under lock and key and limit access to those products to personnel who have keys.
6. Take daily bar inventories of all bars and all alcohol products.
7. Constantly rotate all food products to ensure that wastage due to spoilage is kept at a bare minimum
8. Constantly train kitchen personnel on the proper way to prep all food items to ensure that wastage due to improper preparation techniques is kept at a bare minimum.
9. Do not allow garbage cans to leave the premises without close examination. Clear plastic garbage can liners will greatly assist in this effort. If that is not available, have a manager or supervisor inspect all garbage before it leaves the building.
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