Food Cost Control
Food Cost Control is a key management skill in restaurants and food trucks where owners and managers track and manage food-related expenses to maintain profitability. It involves monitoring ingredient costs, portion sizes, inventory management, and menu pricing. Think of it like a household budget, but for a food business - it helps owners know exactly how much they're spending on ingredients and how much money they're making from each dish. This skill is essential because food costs are one of the biggest expenses in any food service business, typically taking up 28-35% of total revenue.
Examples in Resumes
Reduced monthly expenses by 20% through implementing Food Cost Control measures and inventory tracking
Managed Food Cost Control and purchasing for a fleet of 3 food trucks
Developed Food Cost Control systems that improved profit margins by 15%
Created detailed Food Cost spreadsheets and training materials for staff
Typical job title: "Food Cost Controllers"
Also try searching for:
Where to Find Food Cost Controllers
Professional Associations
Online Communities
Job Boards
Example Interview Questions
Senior Level Questions
Q: How would you implement a food cost control system for a new food truck operation?
Expected Answer: A strong answer should cover creating recipe costs sheets, inventory tracking systems, training staff on portion control, setting up vendor relationships, and implementing waste tracking. They should mention using spreadsheets or software to monitor daily/weekly costs.
Q: How do you handle cost increases from suppliers while maintaining profitability?
Expected Answer: Should discuss strategies like menu engineering, negotiating with multiple suppliers, adjusting portion sizes, finding alternative ingredients, and smart menu pricing without sacrificing quality.
Mid Level Questions
Q: What methods do you use to track and reduce food waste?
Expected Answer: Should explain daily waste logs, staff training on proper storage, inventory rotation (FIFO), and portion control. Should mention how they analyze waste data to make improvements.
Q: How do you calculate the food cost percentage for a menu item?
Expected Answer: Should be able to explain the basic formula: (cost of ingredients / selling price) x 100, and discuss how they track ingredient costs and adjust prices accordingly.
Junior Level Questions
Q: What is the importance of portion control in food cost?
Expected Answer: Should discuss how consistent portions ensure predictable food costs, customer satisfaction, and profitability. Should mention basic tools like scales and portion cups.
Q: How do you conduct a basic inventory count?
Expected Answer: Should describe the process of counting stock, recording quantities, basic organization methods, and understanding par levels. Should mention the importance of regular counts.
Experience Level Indicators
Junior (0-2 years)
- Basic inventory counting and recording
- Understanding portion control
- Following recipes and cost cards
- Basic math for food calculations
Mid (2-5 years)
- Menu costing and pricing
- Inventory management systems
- Vendor relationship management
- Staff training on portion control
Senior (5+ years)
- Advanced cost control systems development
- Financial analysis and reporting
- Menu engineering and optimization
- Strategic planning and budgeting
Red Flags to Watch For
- Unable to perform basic food cost calculations
- No experience with inventory management
- Lack of knowledge about portion control
- Poor understanding of profit margins in food service
- No experience with food service software or spreadsheets
Related Terms
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