How can you maintain consistent food costs across multiple locations?

I very much understand and agree controlling COG's. plate cost and recipe standardization especially in todays environment needs to be considered job one. I would like to add a different perspective and encourage my peers to also focus on "Contribution to Profit" for every menu item being sold. Food cost (%) as measured in most kitchens today is a good indicator of how well our internal systems are functioning but not a good indicator of maximizing profitability. Understand how much "CTP" each of your menu items drive and build you menus around these items as well as incentivize your staff to sell. Finally consider the labor and number of ingredients it takes to prepare each menu item as this impact is just as important if not more so.

Have experience of doing it hands on - anything else won’t work in reality. Deliver strong leadership, the enjoy a solid one way detailed strategy. Base it all on systems processes and procedures and measurements as well as an inspirational driven effect upon the work force. Always listen to those who know more than you do and have the credentials and more genuine knowledge than you do.

Keep good record of food cost is best 👌, However should not be less Quality 👨🍳 as we thinking for High quality ingredients and best Chef to finished of the dishes 😀.

By Controlling standard of Recipe, consistency of product, purchase of all ingredient and manage of left over foods or foods waste, work together with cost finance specially with cost control will help reduce our Foods Cost day by day Brief All kitchen staff to follow all recipe and follow SOP, need to commitment

eagle eye to see market, tempting pricing, use local items and dig nearly forgotten homey menu to generate revenue, hard selling and branding rather than to keep food cost theory should be in something %, adjust any fixed cost to be variable ones, evaluate in menu eng to get more margin.

At the end of the day, what you pay for your goods is equally, if not more important than what you charge for your goods, so finding a good trustworthy supplier constantly checking your produce every single time they come in applying price comparisons, and always negotiating while using your buying power from multiple venues, if you can to negotiate the lowest price for the best quality items

The negotiation with suppliers is linked to volume and therefore you should look to use as less ingredients as possible but also maybe associate with other professionals in the neighbourhood to be able to get lower prices

In the military we have Prime Vendors who are contracted to deliver our groceries(food and supplies) on a weekly basis with a fixed schedule. In the state of Virginia you have SYSCO and US FOODS. There are also other corporations and businesses to choose from. Make sure they share the same food service passion as any other chef would when it comes to good quality, delivery time, proper temperature of trucks(to avoid rejection of delivery; know your temps) and pointing out common discrepancies such as “Hey, we don’t have pork chops in the books; but we do have pork loin, would you prefer that instead? It is much cheaper you know?” Customer satisfaction must always be guaranteed.

To keep food costs steady across various locations, I prioritize regular supplier negotiations for competitive prices. Standardized recipes and portion control are crucial, ensuring consistency in ingredient use. Regular training for kitchen staff helps maintain efficiency and minimize waste. Monitoring inventory closely and implementing technology for real-time tracking also aids in cost control. Lastly, frequent menu reviews help adjust pricing strategies based on market fluctuations

To keep food costs consistent across various locations, negotiate smartly with suppliers. Seek discounts for bulk orders, secure rebates based on volume, and establish long-term contracts for stability. Collaborate with local vendors or central commissaries for efficient distribution. By optimizing supplier relations and supply chain logistics, you ensure consistent costs, boosting efficiency and customer satisfaction.

Creo que para mantener los costos , evitar mermas y bajas , la estandarización de la receta y proceso es fundamental , tener ingredientes locales y disponibles, tener un abasto seguro , sin un sobre stock y sobretodo el cuidado con el proceso es básico , que se encuentre documentado , que sea repetible y sencillo. Con datos de temperaturas , tiempos , estancias en piso de producción y la validación de la vida útil .

Franchised restaurants and cafes, most of time tend to fail because they are lacking of important management skills. Products that are allowed in the US may be banned in Europe. Adjusting recipes, may change the whole experience for a guest who is expecting for it to be the same but if we make our customers feel the same with change some factors then we can assure a higher satisfaction level. Whilst we can ensure recipe sheets, trainings and so on, I personally believe that we can offer customers different dishes rather than adjusting something that will dislike or make them feel like it is not the same. Managers, Chefs, consultants can implement menus regarding the locations.

Padronizar receitas e cardápios é uma estratégia eficaz para manter os custos dos alimentos consistentes em vários locais, pois permite o controle preciso dos ingredientes e das porções utilizadas. Isso facilita a gestão de estoque, reduz o desperdício e proporciona uma previsibilidade financeira, contribuindo para a estabilidade dos custos operacionais.

Keeping the menu uniform is key . Order the same ingredients and create a price that works in multiple markets regardless of the style of cuisine. It is important to create a SOP for managers with an outline of ordering so that it is easy to follow, and hard to deviate from. Also make sure to keep any menu changes consistent across all outlets as well.

Standardized recipes are necessary to ensure consistency and portion size and ingredients across all locations. Regular meetings with leaders of different locations should be mandatory to keep us all on the same paage

Having a properly trained staff with high motivation is crucial for maintaining a consistent food cost in the restaurant industry. When your team is well-trained and understands the financial goals, they become more than just employees – they become stakeholders in the success of the business. This sense of ownership encourages them to be more diligent in managing resources, making informed decisions, and contributing to the overall financial success of the establishment.

Beyond cost control, fostering a positive work environment encourages creativity and collaboration, potentially leading to valuable cost-saving ideas emerging from the team's engagement and commitment.

La capacitación es vital , involucrar y hacer parte de los proyectos o productos a todos los colaboradores es muy importante. Se crean compromisos, responsabilidades por parte de ellos , hacerlos partícipes , motiva al equipo involucrado. Para lograr una buena capacitación se necesita informa clara, entendible , además de un plan constante para una capacitación continua.

Sometimes, is important to remember the you are part of the success and must of the new workers need direction and see examples from a leadership.

I am a big proponent of food safety, and that includes teaching staff the proper storage and labeling of foods in the walk-ins and dry storage. Have color-coded ServSafe-approved charts visibly posted for them to know and understand the hierarchy of (for example) where to store raw chicken versus ground meat vs RTE foods. Encourage constant FIFO and day-dots for labeling. Create a reward system for the best associate or location who adopts these concepts. Reducing food spoilage and waste is not only a responsibility we have to our food industry as whole, but it is also a huge part of maintaining food costs for the operator. Proper labeling and storage can make positive ripple affects on your overall bottom line.

Move with the times & seasons... With seasonality produce is at its best and lowest price. Good quality and cost effectiveness will always be efit you and the client

Here's how I would approach it: Centralized Purchasing and Supplier Relationships: Establishing strong relationships with a handful of key suppliers can make a world of difference. Standardized Recipes and Portion Control: Consistency and standardized recipes ensure that each dish tastes the same, no matter the location. Regular Inventory Management: Regular inventory checks help in minimizing waste. Training and Staff Education:I try to educate my staff about portion sizes, proper storage, and waste reduction techniques. Seasonal and Local Produce: I am using seasonal and local produce whenever possible. Regular Menu Review and Adjustment: Sometimes, all it takes is to tweak the menu to reflect changes in food costs.

It’s all the same thing. You need to standardize menus. You need adjust strategies. You need to look into food costs You need to look into trends. My point is you need to look into every viable attribute involving food, menu creation and trends alike. There’s no wrong answer when searching for the same result.

Reviewing strategies are needed in running multiple stores because things cannot always be run the same if there is need for a change due to realities or the current situation. Reviewing food cost periodically to best to save the industry from wasting working capital.

A mi me ha funcionado estar al tanto de las tendencias , desde el comportamiento del consumidor , nuevos momentos de consumo y necesidades específicas, como se mueve la competencia, todo esto ayuda a revisar desde el portafolio de productos, rediseños, propuesta de ingredientes, presentaciones y sabores.

Here are some methods that have worked for me: Standardize: menus, recipes, suppliers, inventory. Menu Engineering: items are cost/priced accurately. Technology: Consistent POS systems, inventory software, data analysis, waste control. Train & connect, incentivize: Staff training, knowledge sharing, reward managers for meeting set KPI’s Centralize: Centralized production for certain items like dressings and sauces. Co-packing can also be an option. Procurement: Centralize purchasing to negotiate pricing. Reduce the MOG: Every sku must have an outlet and be used multiple times. Adapt & thrive: Be ready to adjust for market changes. It is good to be agile when presented with opportunity buys. Consistency is key!

When you have multiple locations you should look to standardize a well thought menu so you are able to benefit from bulk prices on procurement

In my experience to have a great or near perfect Food Cost ,the secret is to train your staff to follow recipes, they would tell you that they know how to cook but following recipes not everyone would do .there’s a few rules to follow cost out your menu a least once a week , Train staff to do producction logs consistently and double check . is very easy to just plug numbers ,the Production logs will tell the story of how much you are selling saving and wasting. Adjust your menus and don’t be afraid to change the menu,if the price of certain item goes up in price . There are always costumers that think you’re making millions little that they know how much you have to juggle to meet expectations .

This is a great question with a daisy-chain of cause and effect throughout the supply chain and kithens. To level set and be in a position where you can better manage/control costs across your company, you need to start at the source, the cost of goods coming in your back door. Dependent on company size and your willingness to drive consistency/compliance, seek out strategic partnerships with your distributors, manufacturers and GPO's. There are two costs to control/manage at the back door. Cost of distribution and cost of product. Both deserve equal weight and separate conversations with the partners mentioned above. Before we can talk about the ways to make costs consistent operationally, you must tighten up our supply-chain

In my perspective, staff training and reviews are important factors to consider. As chefs, we're also dealing with human beings and accidents/spoilage do happen from time to time which will increase food costs VS turnarounds. Therefore standardizing training or even offer mentorship to all colleagues would also help to keep food costs consistent across the board.

Hospitality cannot always think primarily about GP or cost. Do not forget you can’t bank a GP. You have to be the best at delivering your product for the market you are serving. I could sell a cheaper steak for the price we ask, but would guests be happy about it? To sell a product, you have to tell a story. To sell a story you need a product. Stop looking at cost management and start thinking about guest experience.

Something also to consider when it comes to food cost is every new employee will waste up to €2000 inside your kitchen, running stuff wrong recipes, breaking, spilling, wasting food. so your turnover with kitchen staff is so incredibly important when it comes to consistently having to bring new people into the kitchen it will absolutely cost you in the short and long-term of your labor cost. So treat and pay your loyal team members well and show them that you value their work ethic and presence and consistency.

Just being focused on maintaining a consistent Food cost can end up taking the focus away from quality and increase wastage instead. In order to maintain food cost yield management should be done diligently and a +- parameter should be set for redundancy. Especially in the case of multiple outlets, you need to have a cloud kitchen where everything is prepared from 0 to 90% under proper supervision so that you don't lose the quality of the product. And at the end point the team gives a finishing touch, you should have proper training in place which leaves no space for errors. Wastage should be considered below 2% This is how you win the game.

If you have multiple units, you may have enough volume to work direct with manufacturers. Having items manufactured for you creates consistency throughout your network. For example, I design new products in the protein category for national brands (custom marination, proprietary processing, custom pack sizing,etc). We distribute those marinated items into a restaurants existing supply chain nationally, meaning every store has the exact same material. It often means better pricing than the broad liner as well. Don’t underestimate a company’s willingness to work with you!

Standardize recipes and portion sizes to ensure consistency in ingredient usage. Implement centralized purchasing to leverage volume discounts and maintain uniformity in ingredient quality. Regularly review supplier contracts and negotiate favorable terms. Utilize technology like inventory management systems to track usage, minimize waste, and identify cost variances. Train kitchen staff across locations on portion control and cost-conscious cooking techniques. Establish clear communication channels between locations to share best practices and address challenges promptly. Regularly analyze sales data and adjust menu prices accordingly. Conduct periodic audits to ensure adherence to standardized processes.