{"id":3231,"date":"2017-04-28T06:28:56","date_gmt":"2017-04-28T06:28:56","guid":{"rendered":"http:\/\/blog.posist.com\/?p=3231"},"modified":"2023-08-29T17:16:34","modified_gmt":"2023-08-29T11:46:34","slug":"beginners-guide-food-beverage-control-restaurants","status":"publish","type":"post","link":"https:\/\/www.posist.com\/restaurant-times\/resources\/beginners-guide-food-beverage-control-restaurants.html","title":{"rendered":"A Beginner\u2019s Guide To Manage Food and Beverage Control in Restaurants"},"content":{"rendered":"

The key to a successful restaurant, as anyone could probably tell you is good food, excellent service, and a great location. These factors contribute to high sales numbers. However, restaurants operate on tight margins. The sale of your restaurants must be enough to cover all your other expenses, plus generate a decent profit. Thus arises a need for Food and Beverage Control in restaurants. Learn how to control your overall restaurant costs here.<\/a><\/p>\n

Even a slight imbalance in food serving could lead to a\u00a0severe dip in your margins. Thus it is necessary that you keep your costs in check to gain a reasonable profit.<\/p>\n

Sales = Cost of Sales + Cost of Labor + Cost of Overhead Expenses+ Profit<\/em><\/strong><\/p>\n

which essentially means,<\/p>\n

Profit= Sales – Cost of Sales – Cost of Labor – Cost of Overhead Expenses<\/em><\/strong><\/p>\n

According to this formula increasing sales is not the only way to increase profits. You can increase your profit margin by decreasing your costs as well, especially your food and beverage costs. That is where Food and Beverage Control comes into play. To understand how to control your restaurant expenses<\/a>, you must first know what\u00a0control in food and beverage costs is.<\/p>\n

Food and beverage control essentially means controlling the behavior of the people and the processes responsible for the expenses. Control is a process by which\u00a0a manager attempts to direct, regulate and\u00a0restrain the action of people to achieve the desired goal.<\/p>\n

Food and Beverage Control in Restaurants\u00a0<\/strong><\/h2>\n

There are primarily four Food Service categories that need to be controlled in a restaurant.<\/p>\n

    \n
  1. Food Cost-<\/strong> Food cost is the cost incurred in preparing a dish. The food\u00a0cost includes the plate as well as the period cost<\/a>. It includes the cost of the raw materials utilized, such as meat, dairy, vegetables, grain, spices, etc. Non-alcoholic beverages are also included in the Food Cost.<\/li>\n
  2. Beverage Cost-<\/strong> Beverage cost is the cost related to alcoholic beverages served in restaurants and bars.<\/li>\n
  3. Labor Cost-<\/strong> Labour Cost includes the expenses incurred in maintaining the restaurant staff. It also\u00a0consists of the taxes incurred on the payrolls of the employees.<\/li>\n
  4. Other Expenses<\/strong>– Other expenses include all the other costs that are incurred while running a restaurant. These can be utilities, rent, kitchen equipment, etc.<\/li>\n<\/ol>\n

    1. Food Cost Control in Restaurants<\/strong><\/h3>\n

    The first step of food and beverage control is Food Cost Control. But before you go ahead and take steps to control your Food Costs, you must analyze your actual food expenses and your Food Cost Percentage. This can be deduced by using predefined food and beverage cost control formulas<\/a>.<\/p>\n

    Food Cost Percentage is the portion of sales that was spent on food expenses. The cost of food sold divided by total sales gives you the Food Cost Percentage.<\/p>\n

    Use this ready-made Food Cost Calculator to calculate and monitor your restaurant Food Costs –<\/p>\n

    \"Download<\/a><\/span>