What makes difficult to control food cost?

Some food cost related to all departments some is only f&b department.so control of our cost related to all f&b ingredients and all over staff food everything.

• First point is to see and check your store all ingredients rate and quality.
• Department to kitchen wise by wise requires quantity on the booked this days.
• And proved to good quality food less quantity.
• Day wise day booked per person to redy your food.
• spoiled report very important of our cost.
• staff food recovery and then better.
• Beverage liquor used received from store.