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7) Controlling Food Costs

UpdatedSeptember 26, 2025
KeyAction Steps
All deliveries checked in by the General Manager or 1st Assistant
  1. Ensure any night drops are checked in when manager arrives for day shift
  2. Schedule should reflect general manager or 1st assistant working during all scheduled deliveries
  3. Schedule should reflect proper coverage so manager can leave the line to check in deliveries
  4. Report all credit requests to SFM before 2 p.m. the day of delivery
Use the Par level chart & Bin level chart
  1. Properly train managers how to project par levels for every shift
  2. Ensure that par levels are pulled up on the monitor at all times
  3. Have each manager go over in the weekly meeting how they did on production levels for their shifts
Ensure that correct variances are completed 2 times per day
  1. Certify all managers on correctly completing a variance. This should include how to follow up on missing items
  2. General Manager review variances every day they work. This is your opportunity to coach and teach
  3. Review each manager’s variances at the weekly manager’s meeting
Post invoices and transfers correctly
  1. Verify all managers in RTI under Orders and purchases
  2. Certify all managers on correctly posting invoices and transfers
Ensure correct recipes and product portioning
  1. Ensure that all the correct tools are available and in use
  2. Have good initial training of team members as they learn to prepare products
  3. Observe team members and managers as they prepare products – Retrain often
Follow company policy on employee meals
  1. All employees order their meals from the counter
  2. Only the manager rings up employee meals
  3. Employees cannot prepare their own food
  4. Employee meal tickets audited and verified daily by the GM
Date and rotate product
  1. Date and rotate all products at the time of delivery
  2. Always use the FIFO method of rotation
  3. Raw Product: Ensure you have 5 days hold time remaining when checking in any raw product: Bone Chicken, Chicken Filets, Chicken Tenders
Check deletes and voids audited every shift
  1. Train cashiers on order taking to reduce deletes and voids
  2. Deletes and voids audited on every shift and verified by the GM
  3. Don’t leave manager swipe card laying around
Ensure the alarm on back door is set and working properly
  1. Only the manager in charge opens back door
  2. Everyone must enter and exit the store through the front door
  3. Manager in charge should monitor anything that is taken out of the store
Use “Calculate Truck Order” for proper ordering
  1. Having less product on hand will prevent theft
  2. Keeping good organization on shelves will allow you to notice missing products
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