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Restaurant Cost Control Strategies

   

Added on  2020-03-23

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Food & Beverage Management 1FOOD AND BEVERAGE MANAGEMENTStudent’s Name:Course:Instructor’s Name:Institution:Date:
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Food & Beverage Management 2Food and Beverage ManagementIn the restaurant community, the phrases Front of House and Back of House are usually utilized to differentiate between dissimilar areas within a restaurant. Front of house (FOH) operations consist of operations that are carried out in the area in which the guests or customers sit. FOH is the area that patrons would be exposed to as they stay at the restaurant (Theng 2012, p. 136). On the other hand, back of house (BOH) operations are all the operations that are carried out in the behind-the-scene areas not seen by clients (Lewis 2008, p. 13). This investigative report highlights the findings of the interview with Food and Beverage Manager of Café Piatto restaurant which is situated in Adelaide, Australia along 264 Rundle Street. It is an Italian restaurant that offers café as well as Italian cuisine. FOH areas at Café Piatto include waiting area, restrooms, entry, outdoor seating, dining room, and bar. BOH areas include the office, employee area, and kitchen. Analysis of the Interview Findings The interview contained a mix of both closed-ended and open-ended questions. The person interviewed is the restaurant’s Food and Beverage Manager called Paolo Paolini. He takes a number of measures to maintain cost control there. In particular, the findings revealedthat to maintain cost control of Front of House Operations, this manager avoids menu price increases and asks chefs to interact with servers to tell them the menu items that have to be pushed. In addition, he also advises his chefs to control portion sizes and not to put on the plate more food than required or than ordered by the patron. This helps to meet food cost targets.To maintain cost control of the Back of House Operations, the Food and Beverage Manager orders wisely and correctly. This entails knowing what is needed and how much. Healso orders food and beverages in bulk for particular items and asks for those shipments to be sent to his restaurant in installments; not all of them sent at once. This way, he is able to get
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Food & Beverage Management 3extras such as extra specialty pastas, sea salt, San Marzano tomatoes, and virgin olive oil. This manager also purchases the restaurant’s foods and beverages directly from the source, for instance straight from the fish auction or from the farm, and thus avoids middlemen. When he buys from the source, he also asks for discount. Furthermore, the Food and Beverage Manager maintains cost control by reducing waste and has trained back office staffs on his rules as regards not wasting food. Furthermore, the findings indicated that he uses a few financial control methods in the restaurant’s daily business operation. He specifically uses financial accounting software and point-of-sale (POS) registers, and software which integrate these two; as well as financial statement review. Evaluation of the Findings and its Effectiveness in Managing Foodservice OperationsThe restaurant’s Food and Beverage Manager has adopted highly effective methods ofmaintaining cost control for both Back of House and Front of House Operations. Controlling portion sizes for the restaurant’s patrons is a notable way of maintaining Front of House cost control (Luo & Stark 2015, p. 26). Training staffs to know that every portion of salmon fillet that goes on the plate is 4 ounces and not any more or that 2 ounces, not 2½ or 3, of duck prosciutto is put on the plate, makes a significant difference to meet a food cost target (McDougall & Rose 2010). Equally important, avoiding increasing the prices of menu food and beverage items ensures that patrons do not feel uncomfortable coming to the restaurant. All in all, keeping prices low but charging enough to make sufficient profits helps to ensure that the food items go quickly and decreases overall food costs (Durocher 2013, p. 102). Moreover, selling food and beverage products that sell fast to the guests helps to maintain cost control and decrease inventory (Gregorash 2016, p. 336). Since the Food and Beverage Manager of Café Piatto adopted these measures to maintain cost control, it means that he is effectively managing foodservice operations of Front of House Operations.
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