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1. Track your food costand inventory on a daily basis to know if they're on target.
2. Try to order wisely, in other words, know what you need and how much, don't order randomly. Order in bulk for some itmes that you use in large quantity.
3. Control portion size. You have to make sure that your staff are portioning the proteins at the proper weight. This can make the difference to meet a food cost target, order the right quantities, not raise menu prices!
4. Avoid Menu prices increases. Raising menu prices is not even an option! Make the dish include less expensive ingridients instead, other wise your clients will feel less comfortable with the prices and will strat leaving your restaurant.
5. You shlould balance your menu.
6. Decrease waste. Train your employees not to waste food, make them understand the value of using every piece of a product and to be creative with the scraps.
