I need helpful things I can teach my crew to control food costs at mcdonalds thanks?

Question

I need helpful things I can teach my crew to control food costs at mcdonalds thanks?

Answer 1

If they follow the rules you will have no food cost worries.

Answer 2

remember the golden rules.

less more often

scape, scrape, scrape.

and er...get them to stop eating the profits..

Answer 3

Introduce fun friendly competitions such as each person on da line has a waste bucket (if u hav room) and the one with the least waste gets a free drink or somethin at the end of their shift.. make sure u dont introduce things like this in a cranky manner cause then the point will be lost as the crew will feel pressurised and hate their job. Also introduce something (mayb a bit of a penelty of some sort) if the crew make wwrong burgers - in the store where i work the kitchen have taken to making quater pounders instead of double quater pounders, but still put it in the double quater pounder box!!! - its soo frustraiting and incurs alot of waste.

Answer 4

Make sure they aren;t eating the food unless they are allowed to.

Tell them to lessen the amount of food dropped on the floor. That's a huge waste!

Tell them to count the chicken nuggets and such to make sure they are only giving out what the customer expects.

Tell them to take it easy on the fires. The boxes don't need to be overstuffed.

Answer 5

McDonald's could afford to feed us lamb...but too greedy to even feed us real food!

Answer 6

some way to keep hair out of the food. Not hair nets, they don't work. Try making them wear like a helmet that covers their face too, like an astronaut helmet, so they can't sneeze or cough on it either. I hate when that happens!! and make sure they're not allowed to work when they have a cold...

Answer 7

you own a part of the largest food chain in the world.  i highly doubt food costs will ever be a problem and if it is you arent  very good at picking locations for your  buisness

Answer 8

Portion control, be sure they aren't giving too much away. Give appropriate amount of condiments per order.  Don't make food that will be thrown away.  Check times or service so you know when to have more food ready than others and what kinds of foods.

Be sure they aren't stealing, by eating a lot.....only eat at break, not while working.  Be sure they aren't giving friends free food. This is a huge problem in the food industry.  Minimize waste of paper products, straws, cups, etc.  Nothing should be thown away without it being reported to the shift manager.  Don't drop food, don't spill drinks.....rotate items in cooler so they dont go bad....

Answer 9

institute the five second rule if it falls on the floor and is picked  up within five seconds it never happened

Answer 10

sounds like you need to give up your title as manager or you can stop letting people take as much of thoes dips as they want only allow them 1 per meal use a little more ice in the drinks to cut back on soda and stop trhowing so much food away just because its been there for more then 5 minutes

Answer 11

I would say follow the golden rule of :less, more often. Make sure they are following charts- this is a big  one! No reason to be cooking in high mode at 5am *usually*. If you are a store manager, lower employee meals to just one meal a shift. Be sure you are not making too much tea and coffee at times when those items aren't ordered much. Be sure you are enforcing condiment policies. Also that they are skimming the vats, as the contributes to oil costs. That's all I can think of at the moment.  Just remember, food costs are always going to be a problem, just do the best you can.

Answer 12

When working in fast food, if employees were trained properly and managers talked to their crew and not at them and included them a part of what was going on, food cost were good as were labor cost and paper cost.

If McDonald's doesn't have a constructive concept for helping control food cost with the crew, I would be shocked.

There will be those that get the concept, care and are good at what they do, there will also be those that don't care, never have and never will.  When you have the title of manager, it is up to you to work with each of those personalities.  Hard to do when someone wants their chicken nuggets like 5 minutes ago.

All the successful managers I know and have known have great relationships with their crew, even the motliest of those crews.  The last thing I wanted to be doing when I was 16 was standing over a fry station making sure the right amouhnt of fries went into the box, but the manager I had was cool and a lot of fun to work for. She had contest for things like who got weight right on the fries, who could run the grill with least amount of waste.  This was back in the day when there weren't kitchens like today.

Sounds philosophical and deep, not sure if this is what you are going for.

Answer 13

Charge for napkins and ketchup

Answer 14

If you are a manager, certainly you and your owner/operator have discussed the various food cost management strategies in place.  You need to focus on "made for you," reduce waste, monitor shrinkage, monitor crew meals, etc.  

And for the person who said McD is too rich to care about food costs, you couldn't be more wrong.  McD stores operate on a very tight profit margin and food cost is a huge concern for them.

Answer 15

Tell yourself to lighten up, geeze their job is crappy and hard enought without having to worry about yourrrr numbers! They just work there and part of fast food is c**p falls on the floor, gets made wrong etc, so just put it in the d**n budget and leave them alone!