food cost control

Food cost control refers to the process of managing expenses associated with food in restaurants, catering, or food service businesses. It involves tracking ingredient costs, portion sizes, and waste to ensure that the business operates within budget while maintaining quality. Effective food cost control helps maximize profit by minimizing unnecessary expenses, optimizing menu pricing, and improving purchasing practices. This strategic approach also enhances overall efficiency, ensuring that the right amount of food is prepared and served, reducing waste, and ultimately leading to better financial performance for the establishment.