1 Why is cost control important in a restaurant or

foodservice operation?

1. Tracking and managing inventory to ensure food cost control

2. Purchasing raw materials on credit to reduce costs

3. Analysing stock requirements through yield management

4. Controlling wastage through portion control

When more preparation time is needed to produce food items, labor costs will be higher. Explain why forecasting is important to a restaurant or foodservice operation. In order to control menu costs, managers must forecast sales of menu items. Forecasting uses data to predict what is likely to happen in the future.