Manage food cost by applying Theoretical cost concept I Ganesh Mathur I Hoteliers trail(13)

The food cost is the most important cost factor in the restaurant business. Each month when food cost is presented, the managers and owners want to know the genuiness of cost and then it can be managed.
Although price negotiation, wastage control, and portion control are important if the recipe cost cards are not used effectively then it is always an unsure position to know whether the food cost presented is accurate or not.
I call it managing food costs by using a theoretical cost model and very effective from a control point of view.

[@yaminimathur5016]

Good to know that theoretical cost is important to find out the real cost.
It’s quite new to me that this way a check can be placed.
Nicely explained 👍

[@Trail-Ganesh]

Glad it was helpful!

[@windi2068]

Clarity of discussion rises with your presentation. 👌🏻👌🏻lovely

[@Trail-Ganesh]

Thanks a lot 😊

[@FoodooDoodoo]

a completely new perspective, very well explained.
Waiting for more videos on restaurant management.
👏👏👏👏

[@Trail-Ganesh]

Very soon

[@CD-zh9oe]

Interesting 👌🏼

[@Trail-Ganesh]

Glad you think so!

[@million-shades]

Good point!

[@Trail-Ganesh]

Thanks

[@ranjitchakravorty4245]

Plenty effort/has been put into this. Well written and informative ❤❤

[@Trail-Ganesh]

Thanks