The top two costs associated with owning a restaurant is labor and food. Controlling these prime costs in effect is the bottom line in your business. How do you control food costs? First identify the correct quantity and quality of food you serve.
Quantity and Quality
A concept of food purchasing for a restaurant whereby the owner identifies the proper quantity and the quality that best meets the needs of his diners. The key is to control the overall costs of the food line item in the Profit and Loss Statement.