ABSTRACT
The plan to be used in the control of food production cost relates directly to the use of a sales forecast. The most basic ingredient in controlling production costs is the sales forecast. Production schedules are built on sales forecasts. There are certain steps that must be taken to manage production levels of menu items properly in a commercial kitchen. Over production of food has helped to put more than one restaurant out of business. Murphy's Law was probably written by a frustrated restaurant manager who was tired of being in the business of managing equipment and facility problems. Sometimes it seems that producing excellent quality food and service takes a back seat to trying to keep restaurant up and running. The standard recipe is one of the most useful attention-getters and profit-builders can use in their restaurant. The largest and most successful food service companies in the world use them and swear by them.
