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Single
Units
Case
8. Food Cost & Control Management System
Client
Issues
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Food court unit operations appeared to
be losing money
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Product quality fluctuated from
average to poor
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Retail and foodservice goods were
being sold in the same unit
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Operator could not calculate the
foodservice cost-of-goods-sold accurately
Approach
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Created a production-based product
category system
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Identified sales revenues by product
categories
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Identified product costs and
production costs by product categories
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Analyzed current practices for product
sourcing, pricing, receiving, handling, production,
merchandising, and spoilage
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Benchmarked current labor costs and
practices against industry best practices to identify
opportunities for improvement to labor costs
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Developed and implemented a single
unit, Food Cost & Quality Management System
Results
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Re-engineered production load through
new outsourced items and ingredients
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Stabilized food quality
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Eliminated an annualized $5 mm in
excess product waste
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Established a product category
management food cost system
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Food Cost
Control System Limited Service Food Court
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