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In this month's Food Cost article we take a look at "Security and Safety" when dealing with restaurant food cost problem areas, part 5 in our current series "101 Ways to Deal with Food Cost".  

The food is great, the service fabulous and the restaurant is busier than ever, but are you wondering why the bottom line isn't all it should be? Check your FOOD COST! Here are possible food cost problem areas:

Guest Check and Cash Drawer Security 

Proper auditing of bank deposits and charges slips must be conducted to ensure all deposits were made and to account for missing checks. Upon receipt of the bank statement, don't put it aside for your accountant; reconcile it yourself and you will gain new insight into the business and close the last loophole where money could escape.

Ensuring your patrons and staff aren't injured on the premises is more than a matter of caring for their well being; it's an essential part of avoiding a business- threatening lawsuit and lengthy downtime. Labour and food saving, insurance saving, workers' compensation reductions and sick pay savings, not to mention staying out o f civil court, all come from putting safety procedures in place and sticking to them.

Food-borne illness cost lives and money. According to the FDA, millions of people become sick each year and thousands die after eating contaminated or mishandled foods. Children, the elderly and people with weakened immune system are especially vulnerable to food-borne illness.   

What makes food unsafe?
Hazards can be introduced into Foodservice operations in numerous ways by employees, food, equipment cleaning supplies and customers. The hazards may be biological or physical.

What can you and your staff do to prevent Food Borne Illness? An important part of the production is keeping food safe. Make sure you have HACCP procedure in place and train your kitchen staff in food safety.