F&B Cost Control

Food and beverage profit margins are under constant pressure from rising costs of doing business and increased competition. Consequently, a food and beverage operations income must be sufficient to cover daily departmental operating costs including: payroll, operating supplies, uniforms and employee labor costs to name a few. Additionally, overhead departmental expenses include: utility bills, taxes, insurance sales, rents and marketing expenses. Therefore, the FB control environment takes on greater importance in terms of managing expected financial returns. This course will introduce the topic of cost control, and will provide best practices to manage your costs effectively and efficiently.