Stock Control needs to be conducted regularly to maintain a handle on product fluctuations
Your Food service operation should have regular health checks, this is a service that Cater Control provides weekly with supporting reports. If you would like to know more please do contact us on 01 6715939 or click here to complete an enquiry form.
However, if you are not yet ready for an independent assessment here is a list of just 10 things that should be monitored to keep the cost of goods in check and the bottom line positive.
- Purchasing too much product at too high a cost
- No system of credits for low quality, damage, or goods not received
- Perishables left out of proper storage
- No control or record of foods issued from storeroom
- Excessive trim of vegetables and meats
- No standard portion sizes
- No standard size utensils for serving
- Carelessness (spillage, waste, cold food)
- Poor menu pricing practices (not timely)
- Employee meal costs—overproduction of unauthorized meals
This list is by no means exhaustive but gives you an idea of the kind of items Cater Control will audit.