Seven Steps to Food Cost Control
February 16, 2016 11:48am
By Kirby D. Payne, Feb 16, 2016
Former FSU hotel school Professor Dukas' Seven Steps to Food Cost Control from his book, "How to Operate a Restaurant" provides a concise list of things to think about to effectively manage food cost.
After I returned from Viet Nam in 1971 I completed my senior year of college at the hotel school of Florida State University. The Chair of the department was Peter Dukas who taught a class on food & beverage management which used a text book he had authored called, "How To Operate A Restaurant". Long ago, I loaned the book out and never got it back so I can’t quote him exactly.
Professor Dukas used to love to make us memorize lists. Through the prism of over 44 years, I still remember his favorite list, seven steps to food cost control. Over the years I have used that mental checklist and adapted from it but it remains applicable today.
Work hard on your cost controls and be consistent about them. Two other elements of controlling food cost cover all seven categories: tools and training. Give your staff the ability, knowledge, resources, and confidence to do their jobs properly and to your specifications. Inconsistency and failure to enforce procedures will drive costs skyward. Failure here is truly throwing money away.
Tags: kirby payne,
food & beverage,
Kirby D. Payne, CHA, President of HVS Hotel Management and HVS Asset Management - Newport, has over 40 years of hotel operations, consulting, and development experience. He was the 2002 Chair of the American Hotel & Lodging Association (AH&LA) and a former Director of the National Restaurant Association. He is a frequent speaker and author. His hotel experience began as a four-year-old living in a hotel on the Amazon River in Brazil, which was managed by his father for InterContinental Hotels. He never lived in a house until he was 13. Payne previously served on the Certification Commission of the AH&LA's Educational Institute. HVS Hotel Management has operated hotels throughout the United States and has served a multiplicity of clients, including lenders, airports and other government entities, and individual investors. HVS Asset Management - Newport oversees upscale and luxury hotels on behalf of clients who use branded management and major independent management companies. Both companies undertake various consulting assignments including, but not limited to, development consulting, brand and management company selections and contract negotiations, Hotel Performance Analysis and litigation support (expert witness). Mr. Payne is frequently appointed as a Receiver for hotels and resorts.
+1 (763) 591-7640
What Should Hotels Learn and Copy From AirBnB
Hospitality Financial Leadership: The Three Dimensions of Delegation
The Changing Landscape of Hotel Management
Paris - Spring in the Step: An HVS Market Pulse Overview
Stockholm – New Supply A Surmountable Hurdle
Best Practices in Food & Beverage Have Meyer Jabara Hotels' Seeing Green
Hospitality Financial Leadership: Beverage Cost or Contribution Margin?
HVS Market Pulse: Lake Charles Metro Area
How to Minimize the Cost of Emotional Labor
Health and Success in the Summer of 2018
Special Job Titles Deserve Special Prices
The HVS Quarterly Macau Update
HVS Market Pulse: Annapolis, MD
Evolution Of Asset Management In India's Hotels
ProfitSword Experiences Unprecedented Growth in First Quarter of 2018
The HVS Quarterly Taiwan Update
HVS Market Pulse: New Orleans, LA
The National Conference Center Celebrates Earth Day
HOLIDAY INN® Orlando Airport Hotel Completes Multi-Million Dollar Renovation and Transformation Into Brand’s New H4 Design Concept
Factors Driving Hotel Wellness, Asset Management and Revenue
Please login or register to post a comment.