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
Hospitality Industry Impact Studies
How to Develop a Successful Hotel Concept
Key Takeaways: Lodging Conference
The Future of Casual Dining: What to Expect
Rising Costs Prove Challenge to UK Hotels Prompting Slowdown in RevPAR Growth
Hotel Industry Pillars: You Sleep, You Dine
U.S. Hotel Development Cost Survey 2016/17
Two of Mexico’s Premier Luxury Hotel Groups Trade Their Radios and Spreadsheets for a Technology Platform
How Hospitality Companies Lose Good, Promising Talent – And For All the Wrong Reasons
Public Involvement in Convention Center Hotel Financing
Hospitality Financial Leadership - Food Cost and the 80/20 Rule
How Should I Compensate My Sales Manager?
Can You Make a Beet Taste as Good as Bacon?
Expotel Hospitality to Open and Manage Historic 118 Room Hotel Indigo in Memphis, Tennessee
Hotel Market Update on Taiwan
Creativity Is a Drug the Hotel Industry Cannot Live Without
Meyer Jabara Hotels to Operate Cambria South Boston
HVS Market Pulse: Silicon Valley
2016/17 United States Hotel Franchise Fee Guide
In Focus: Ibiza, Spain
Please login or register to post a comment.