Trouver un équilibre entre la qualité élevée des aliments et les mesures de réduction des coûts : comment pouvez-vous vous assurer que les deux sont atteints efficacement ?

Going local and seasonal are two ways to ensure one gets quality ingredients and reduce cost. Cost should never be cut if quality of the product is going to be compromised Need to do effective sourcing of quality ingredients to ensure one gets better prices while maintaining the quality if not enhancing the quality

Have the wisdom skills knowledge and experience in the field of food to start with. Be able to understand the ingredients, methods, and taste elements as well importantly as the ability to be able to engineer the dishes to a smart standard (without being seen to use cheap nasty or weird elements).

The food industry faces the challenge of balancing high food quality with cost-cutting measures. To achieve this, businesses can optimize ingredient sourcing, use seasonal and locally sourced ingredients, design menus, implement portion control, manage inventory, reduce waste, invest in energy-efficient equipment, and listen to customer feedback.

To balancing high food quality and cost-cutting measures requires : -Prioritize quality while negotiating favorable pricing with suppliers. -Design menus to emphasize high-margin items and seasonal, cost-effective ingredients. -Standardize portion sizes to avoid wastage and ensure consistency in service. -Optimize inventory to reduce wastage and control costs, ensuring efficient stock levels. -Implement processes to minimize food waste in preparation & storage. -Educate staff on cost-saving practices while ensuring high standards of food quality. -Conduct regular audits to maintain quality standards & keep costs in check. -Use data from POS systems to track sales, forecast demand, & adjust purchasing accordingly.

One thing i have found helpful is using certain ingredients in several menus. This helps to manage cost instead of using totally different ingredients for all menus. The use of FIFO or FEFO in stock management and the actual understanding of how it works is a major cost management magic for me. It is also very important to have a proper commmunicatiom between the store team and purchasing team. It helps to ensure only items in the minimum stock are purchased, putting storage and usage in consideration. You will also need to determine the yield from all your major ingredients. This helps to ensure only what is needed is given to the production team for preparation. Training and effective understanding of recipes is a goldmine for quality.

How to control waste? 1. We should make a target of shift before 24/7 that last week what was the sale and GC's through KPI's and increase 5% in sale. This will help us to reduce the waste because we will only prepare food according to our shift planning. 2. Effective Communication helps us to reduce waste. because if you proper delegates the task about food handling then no item will be waste. 3.Assign person on waste control who will take care of All items don't purchase short expiry date items. 4.Training is necessary for food handling procedures make sure balanching and food preparation will be done by professional. 5.Kpi's Keep our eyes on and check every hour KPI will helpfull about the next hour.

Identifying the causes of what led to an increase in cost would significantly help in providing the solutions to a lean and cost effective production. A few of them are: 1. Material wastages as a result of lack of ineffective implementation of integrated pest management. Rodents ingression damaging the food source must be prevented and controlled to avoid waste. 2. Not getting the production right at first time could also lead to waste. All efforts must be ensured to readily build a quality culture amongst food handlers. 3. Storage pattern: the method of storage like those kept in the perishable rack must allow air in and out of it. They shouldn't be kept on a solid platform but a net like base. 4. Equipment inefficiency, recommend a TPM

Food waste is an issue that modern businesses can no longer afford to ignore. Today’s customers are more want to support companies that are making a difference. Luckily, waste reduction also makes sense from a purely cost-reduction perspective. When food goes unused in your kitchen, you’re wasting good money on disposal and that’s on top of the costs incurred by ordering, prepping and cooking the food. One way to reduce food waste is to limit your excess inventory. It’s true that restaurants need to maintain a certain level of stock but when businesses over-order, it often leads to spoilage and significant amounts of food waste. Monitoring and measuring is the first step in identifying the biggest sources of waste in your kitchen.

Esta herramienta es algo que nos da como está situada tu oferta y como dentro de las rentabilidades que esperas obtener puedes optimizar. Desde mi punto de vista creo que se debe seguir muy de cerca para sacar el máximo partido y conclusión al trabajo que se está realizando

Using core ingredients not just the primary ones , also core sauces, broths and proteins. It would enormously help for a good menú engineering. Good LOCAL suppliers!

En mi caso, me gustó mucho la idea de una oferta encadenada: aprovechar la merma de un plato para crear la oferta de otro. Por ejemplo, usar las puntas del entrecot para preparar otro plato. Esta estrategia ayuda considerablemente a mejorar los números

Never compromise quality for cost, however, source quality raw material but ensure the system is in place, standard receipies storage to production flow, above all trained staff who would impart the sense of costs. Eagles eye on wastage.