Food Cost

Food cost is is the percentage of total restaurant sales spent on food. It is calculated by using  this formula.  Beginning Inventory  +  Purchases - Ending Inventory  divided by Food Sales.
         Food cost control is a constant on going battle in every food service establishment.  Many things come into play when talking about food cost.  The biggest ones are waste and theft.  Employees will rob you blind if you don't stay focused.  The server that gives out extras in hopes to get a bigger tip, the dishwasher that takes out the trash with a hidden case of food only to be retrieved later or a cook who carries a backpack everyday.  These are just a few.  The other big one is waste caused by over ordering, not rotating properly, over portioning, improper food handling or prepping. 
        Another big factor in food cost is knowing the cost of the food how to cost out a plate  and where to get it at the best price.  Last but not least you have to count accurate inventories. 
         Food cost is one of the toughest costs to control in the food service industry.  Your team will need constant coaching and mentoring so that everyone can do their part to keep the food cost inline.  Also reward your team when they do well to get repeat behavior.  Post the monthly food cost so everyone can see it and let your team know what the goals are. In the end Food cost will most likely always be a challenge with the ever changing economy and the many variables that affect it.
         

Recommended Culinary Books

Here are a few books I used along the way and in my career. These books will give you insight into the culinary life from Kitchen Confidential to the history of our cuisine and the rest will teach the techniques of professional cooking and baking.

Restaurant Industry Economy and Down Sizing

The economy is still trying to recover. Family restaurants, carry outs, and fast food are all doing well because people still have to eat.  Some food service companies are downsizing and changing their operations.  Contract food service operations downsize their operations to meet the clients needs in this economy by cutting service,  changing menus to lower or raise prices and downsizing staff.  Restaurants downsize and change their menus to get rid of high food cost items.  They also change operations to to reduce labor intensive things so that they need less staff to run their operations.
       Higher end restaurants and food service operations may have to downsize to or restructure.  Most people can't afford to eat fine dining in this economy but people still have special occasions to celebrate or occasionally want to treat themselves to a nice meal.  This keeps the higher end food service operations in business.
        The cost of everything is on the rise.  The rising cost of gas costs consumers more to get to and from work. It costs more to ship a truck load of food to a restaurant thus the rising cost of food.  That cost is then transferred to the consumer.  Another factor is natural disaster which destroys crops thus driving up costs which is then passed along to the consumer so that these restaurants and food service companies can turn a profit.
        The economy greatly impacts everything not just food service and as with everything you have to change with the times.  Those restaurant and food service operations that can't make the changes will most likely go out of business or struggle to stay in business.

       

        

Deciding to Go to Culinary School

Deciding to go to culinary school or not is a big decision. A lot of people decide to go to culinary school for the wrong reasons. They think it will be easy, they like to watch cooking shows, eat and cook. They really don't have any direction but know they need a degree in something to make it.
It is not all glitz and glamor as seen on TV. When deciding to go to culinary school make sure it is something you really want to do or you will end up with a culinary degree that you won't use because when you see the real culinary world you will probably work in the industry for a few years then get out when you decide its not what its all cracked up to be.
This just makes it hard for those who really love the food service industry to get the positions they want because the industry is flooded. The restaurant/ food service industry is flooded with people who have degrees who only stay in industry for a few years get tired and get out. Or those people who just work in industry because it pays the bills but really have no drive or determination.
It is hard for employers to weed out these types of people so the people who really have the drive and determination to work in the restaurant/ food service industry have trouble getting their desired position..
When selecting a culinary school be sure to look at the programs offered because some schools may be cheaper but only offer 2year associates degree programs when you may want the 4 year bachelors degree program or masters program.
Also look at the classes offered can you do duel majors like cooking/ baking or is it limited to just one or the other. Are the business classes offered because you can be the best chef but if you can't work the numbers you won't go very far.
Another thing to consider is studying in another country offered. I believe the culinary school I went to Baltimore International College is the only culinary school in the U.S that offers this but I could be wrong.
These are just a few of what I believe to be the major factors in deciding to go to culinary school.