Inventory Control Par Ordering

While actual usage, not purchased goods, is the true food cost, the control of usage begins with the control of purchasing. If there is only enough on the shelf to get through normal business plus a small cushion for contingencies and planned events, it is nearly impossible to overuse. This is the key to control. Routinely using PARS with which to order and doing budget purchasing every time food is ordered is a planned, orderly, business like way to approach the process and be successful with food cost control.