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Category: Food Cost
A lot of food quality, consistency, and cost issues are due the fact that cooks often do not know how, or forget to do the proper conversions when cutting a recipe to a smaller batch, or increasing a recipe to a large batch. Believe it or not, they also forget that the is a big difference in ounces by weight and ounces by volume. Here are some basic measurement conversions.
1 T. = 3 t.
1 C. = 16 T.
2 C. = 1 PINT
4 C. = 1 QT.
2 PINTS = 1 QT.
4 QT = 1 GALLON
1 GAL. = 128 FLUID OZ.
8 FLUID OZ. = 1C.
1C. = .24 LITER
1PINT = .47 LITER
1QT. = .97 LITER
1 GAL. = 3.8 LITERS
Food cost is a constant challenge for managers and kitchen managers. Let your guard down and your throwing product away because it was improperly prepared, stored, portioned, over ordered, or rotated.
All menu items should have recipes that have been costed out so you know the food cost of each menu item.
Recipe adherence is a very important aspect of food cost as improperly prepared food can result in an inferior product that must be discarded.
Following proper sanitation and storage procedures must be followed to avoid any unnecessary contamination that can shorten the shelf life of a product.
It is also important that recipe portion sizes are followed. Under portioning affects the quality therefore, you are not giving the guests what they are paying for and over portioning will have a negative impact on your food cost.
Using your product mix history and following sales trends when ordering food is a very important tool to help prevent over ordering. Over ordering can result in product spoilage and also increases the chances of miscounts when doing inventory.
It is important to set expectations at the hiring process as well as during the training process. Most employees these days do not take the responsibility to focus on costs. Therefore, it is very important that management is constantly following up on product labeling and dating to ensure proper rotation of product.
