Menus and Cost Control

Food costs are a major part of the expenses of any food-service operation. You can’t afford to throw away food any more than you can afford to throw away money. Total utilization of foods must be planned into menus. Whether or not this is done can make or break an operation.

Cost control requires not only planning but also careful arithmetic. See pages 87–98 for a discussion of kitchen mathematics as well as other factors in cost control, including the role of the menu.