{"id":34919,"date":"2026-05-02T18:18:59","date_gmt":"2026-05-02T15:18:59","guid":{"rendered":"https:\/\/restavr.ua\/?p=34919"},"modified":"2026-05-05T16:02:03","modified_gmt":"2026-05-05T13:02:03","slug":"fudkost-pid-kontrolem","status":"publish","type":"post","link":"https:\/\/restavr.ua\/en\/news\/fudkost-pid-kontrolem\/","title":{"rendered":"Food cost under control"},"content":{"rendered":"
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Food cost under control: how the chef really affects a restaurant's profit <\/h2><\/span><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In most restaurants, food cost is perceived as a "number on the report." But in reality, it is the chef's daily area of responsibility. It is the kitchen that either creates profit or quietly eats it up.<\/p>

A strong chef is not just about taste. It's about managing the product, processes, and money. Let's break down the key points where a chef directly impacts the financial result.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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1. Suppliers: not \u00abcheap\u00bb, but \u00abprofitable\u00bb <\/h2><\/span><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The boss's task is not to find the lowest price, but to balance price - quality - stability.<\/p>

Typical mistake: took a cheaper product \u2013 got more waste \u2013 lost money.<\/p>

Example: Chicken fillet is 15% cheaper, but has more moisture, loses weight during heat treatment - the actual cost increases, or the shelf life expires and you receive a poor-quality product.<\/p>

What should a chef do:<\/strong>
\u2013 test products before introducing them to the menu;
\u2013 calculates the yield after processing raw materials (waste rate);
\u2013 negotiates stable supplies and loyal conditions.<\/p><\/blockquote>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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2. Menu: Each product should work multiple times <\/h2><\/span><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A properly designed menu is the main tool for controlling food costs.<\/p>

Principle:<\/strong> one product = at least 2\u20133 dishes.<\/p>

Example:
Fish:<\/strong> steak, salad, pasta
Bouillon:<\/strong> soup, sauce, base for garnish
Meat:<\/strong> steak, salad, snacks<\/p><\/blockquote>

What could be wrong? A large menu with unique ingredients, which entails the following consequences: inventory balances \u2013 write-offs.<\/p>

What a competent menu provides: <\/strong>
\u2013 less frozen money in the warehouse;
\u2013 fewer write-offs;
\u2013 stable kitchen operation;
\u2013 reduces the time for serving meals.<\/p><\/blockquote>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tA systematic approach to the institution's profit\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\n\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tChef's work with products\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\n\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHow the boss influences financial results\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t
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3. Technological maps: accuracy is money <\/h2><\/span><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A technological map is a financial model of a dish.<\/p>

Critically important:<\/strong>
\u2013 correct waste coefficients;
\u2013 real outputs after processing;
\u2013 clear grams per serving and unit of measurement<\/p><\/blockquote>

Without accuracy in technical charts, there is no profit control.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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4. Write-off control: \u00abinvisible\u00bb losses <\/h2><\/span><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Write-offs are the area where money is most often lost.<\/p>

Reasons:<\/strong>
\u2013 spoilage of products;
\u2013 improper storage and lack of control;<\/p><\/blockquote>

What the boss implements:<\/strong>
\u2013 daily control of residues;
\u2013 marking and rotation (FIFO);
\u2013 analysis of reasons for write-off<\/p><\/blockquote>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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5. Acts of Dissection: Proper Kitchen Mathematics <\/h2><\/span><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This is something that is often ignored \u2013 and for good reason.<\/p>

Analysis certificates are required for products that:<\/strong>
\u2013 undergo primary processing
\u2013 are divided into several meals<\/p><\/blockquote>

\u00a0The act of analysis allows you to see the real cost of each part of the product.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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6. Analytics: <\/h2><\/span><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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ABC and food cost are not just reports, they need to be analyzed and decisions made in a timely manner to change a dish, increase the price, or remove it from the menu.<\/p>

If the chef thinks like a manager, the kitchen becomes profitable. If not, even a full hall won't save the restaurant.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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Author: Brand Chef
<\/span><\/strong>Olena Ponomarenko<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Food cost under control: how a chef really affects a restaurant's profit In most restaurants, food cost is perceived as a "number on the report." But in reality, it is the chef's daily area of responsibility. It is the kitchen that either creates profit or quietly eats it up. A strong chef is ... <\/p>","protected":false},"author":1,"featured_media":34923,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-34919","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/restavr.ua\/en\/wp-json\/wp\/v2\/posts\/34919","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/restavr.ua\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/restavr.ua\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/restavr.ua\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restavr.ua\/en\/wp-json\/wp\/v2\/comments?post=34919"}],"version-history":[{"count":18,"href":"https:\/\/restavr.ua\/en\/wp-json\/wp\/v2\/posts\/34919\/revisions"}],"predecessor-version":[{"id":34964,"href":"https:\/\/restavr.ua\/en\/wp-json\/wp\/v2\/posts\/34919\/revisions\/34964"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/restavr.ua\/en\/wp-json\/wp\/v2\/media\/34923"}],"wp:attachment":[{"href":"https:\/\/restavr.ua\/en\/wp-json\/wp\/v2\/media?parent=34919"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/restavr.ua\/en\/wp-json\/wp\/v2\/categories?post=34919"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/restavr.ua\/en\/wp-json\/wp\/v2\/tags?post=34919"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}