Recruiter's Glossary

Examples: Order Guide • Seasonal Menu • Chef's Table

Food Cost Control

Term from Popup Restaurants industry explained for recruiters

Food Cost Control is a critical management skill in restaurants where staff monitor and manage expenses related to food ingredients and menu items. It's like keeping track of a restaurant's grocery budget, but on a larger scale. This involves calculating how much each dish costs to make, reducing waste, and ensuring the restaurant makes enough profit on its menu items. Similar terms include "food costing," "menu costing," or "inventory management." People who are good at Food Cost Control help restaurants stay profitable by keeping expenses in check while maintaining food quality.

Examples in Resumes

Reduced monthly expenses by 15% through implementing Food Cost Control measures

Trained kitchen staff on Food Cost Control and inventory management procedures

Developed new menu prices based on Food Cost Control analysis

Achieved target Food Costing percentages through careful supplier management

Typical job title: "Food Cost Controllers"

Also try searching for:

Restaurant Manager Kitchen Manager Food and Beverage Manager Cost Control Specialist Restaurant Operations Manager Culinary Manager Inventory Control Manager

Where to Find Food Cost Controllers

Professional Associations

Online Communities

Job Resources

Example Interview Questions

Senior Level Questions

Q: How would you implement a food cost control system in a restaurant that currently has none?

Expected Answer: A senior candidate should explain the step-by-step process: starting with inventory tracking, setting up supplier relationships, creating portion control standards, training staff, implementing waste tracking, and regular monitoring of food costs percentages. They should also mention the importance of staff buy-in and training.

Q: How do you handle significant increases in ingredient costs while maintaining profitability?

Expected Answer: Should discuss strategies like menu engineering, portion adjustment, supplier negotiation, finding alternative ingredients, and possibly strategic price increases while maintaining value for customers.

Mid Level Questions

Q: What methods do you use to track and reduce food waste?

Expected Answer: Should mention daily waste logs, staff training on proper storage, inventory rotation (FIFO), portion control, and regular analysis of what items are being wasted most frequently.

Q: How do you calculate the food cost percentage for a menu item?

Expected Answer: Should be able to explain the basic formula: total cost of ingredients divided by selling price, multiplied by 100. Should also mention the importance of including all ingredients, even small items like garnishes and seasonings.

Junior Level Questions

Q: What is the importance of portion control in food cost management?

Expected Answer: Should explain that consistent portions ensure predictable food costs, customer satisfaction, and proper pricing. Should mention basic tools like scales, measuring cups, and portion control guides.

Q: How do you conduct a basic inventory count?

Expected Answer: Should be able to describe the process of counting stock, recording quantities, checking expiration dates, and basic organization methods like FIFO (First In, First Out).