Top 10 Control Measures to Keep Cost of Goods in Check

1. Purchase the right products we have deals on CMP (Contracted Management Program)
2. Purchase food in peak of season
3. Have standard recipes in place to avoid overproduction
4. Cost out recipes and frequently update costs
5. Use scales and case/piece count
6. Inspect quality of food received
7. Flex par stock to business levels by keeping them as low as possible
8. Properly rotate products
9. Secure food to prevent loss or theft
10. Conduct frequent menu engineering
11. Have detailed specifications on products— type, quality/grade, size, weight
12. Purchase the right amount of products
13. Use standard portion sizes
14. Purchase food at cost guest is willing to pay (ie. does it have to be #6 imported Kobe beef?)
15. Budget cost for purchases
16. Control of invoices to price listed
17. Have good system for credits in place for low quality, damage, or goods not received
18. Keep perishables at proper storage temperature
19. Keep good sanitation in dry and refrigerated storage areas
20. Cook in small batches
21. Record all sales
22. Charge correct pricing
23. Compare sales to purchase and inventory on high cost items