- Joined Jul 28, 2015
I recently accepted the Sous Chef position in a high end professional kitchen, and discovered they have been regularly running at 41% food cost, and have been OVER 50% at times! Being that I came from a different restaurant, I have a lot to learn about the ins and outs of this business, the fun managerial things like paperwork, how its done here, my new staff, etc but I cannot accept food cost being that high, I don't really like anything over 32% depending on the time of year, so I'm curious if anyone has any tricks they've used to drop a couple percent quickly that I can utilize until I can take the time to go over all the restaurant and banquet invoices, prepare ways to teach the staff proper portion control, teach them how to run features that utilize what's already been paid for, etc. I would love to see it under 40% ASAP and then like I said, I can go from there when I'm settled in. Any ideas would be very much appreciated!