A hotel's food cost can drift two or three points in a season without anyone noticing — until the year's numbers come in. Perishable stock, staff turnover and many outlets make it easy to lose track.
Start with recipes and pours
When each menu item has a standard recipe, sales can be turned into expected consumption. Comparing that to what the store actually issued shows the gap, outlet by outlet.
Requisitions with approval
- Outlets request stock from the main store, not straight from suppliers.
- Approvals follow the property's own chain.
- Every issue is recorded against the outlet that used it.
A weekly variance habit
A short weekly review of the biggest variances catches waste, over-portioning and leakage while there is still time to fix them.
