Shrinking profits may be a sign that your food cost is out of line. Not Mixing low and high-cost ingredients on the menu. Employee theft can lead to higher food cost items like seafood or prime cuts of beef. You must maintain a balance of traditionally low-cost foods such as pasta or potatoes.
Make sure that the front of the house guest checks reconciles with the kitchen tallies. Offering staff, a low food cost “freebies” menu during their shift is another way to deter them from eating higher food cost items. Utilizing as much food as possible can increase your profits and decrease food cost.
If you have a cook who is consistently burning food or otherwise wasting it, that is going to affect your bottom line. Keep copies of all your invoices and payments in case there are any disputes with your food supplier.
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