Page 22 - GBC English Fall 2019

Christopher Sprentz CCC
Christopher is the Director of Business Resources & Marketing, Sysco, Alberta Region. The Sysco Business Resources team helps enhance the customer experience by providing tools and industry expertise. Chris was awarded “Chef of the Year” in 2005, by the Canadian Culinary Federation, Calgary branch. Contact Chris at sprentz.christopher@cgy.sysco.ca or 403-720-1320.
When you think of the word control, a few de nitions might come to mind. Your rst thought might be the power to in uence others, things or systems. Or, your mind might have turned to the verb, “to control” which is to act on these in uences or monitor things and systems.
Cost controls need all of the above – that is, you must have the ultimate control. If you don’t have total control, you don’t have any control.
Analyzing and creating controls for your F&B operation is a 24/7, 365 day a year commitment. If you are running a food and beverage operation, you must know the status of every aspect of your busi- ness. So, how do we use cost controls to increase pro tability in our operation?
We need to start with the basics. Portion control, the recipe, waste and shrink reduction are your guaran- teed steps to a more pro table operation. Having control measures in these phases of the operation is critical for the manager or chef to monitor daily the nancial health of the operation.
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22 Golf Business Canada