By Charles Tan
Most food cost problems are not caused by one big mistake.
They are caused by many small leaks.
Common leakage points include:
• Over-ordering
• Poor storage rotation
• Unrecorded staff meals
• Inaccurate receiving procedures
• Uncontrolled complimentary dishes
By mapping the kitchen flow from:
Receiving → Storage → Preparation → Cooking → Service
management can identify exactly where profit escapes.
Once leakage is visible — correction becomes simple.
