Food & Beverage Controller Interview Questions and Answers

Food cost can be controlled through effective inventory management, portion control, menu engineering, and supplier negotiation.

• Implementing a strong inventory management system to track food usage and minimize waste.

• Ensuring portion control by training staff and using standardized recipes.

• Analyzing menu engineering to identify high-profit items and optimize pricing.

• Negotiating with suppliers to secure better prices and discounts.

• Regularly reviewing and updating menu offering...read more