Hello and welcome. Thank you for providing an opportunity to assist you.
No, merely saying controllable costs + menu engineering would be incorrect.
When we are talking about controlling cost of sales, especially for a restaurant, we need to look with greater detail.
Having said this, let us first understand Functions of Control System.
The control system monitors the area where food and beverage sales take place.
· It reduces the pilferage, fraud, and wastage to minimum.
· It provides required information to the management for costing purposes, so that they forecast the statistics accurately for the next financial period.
· It ensures that cashiers make bills correctly so that the customer is neither overcharged nor under charged.Having said this,
rather than explaining here, I would like to point you to a wonderful and detailed resource which deals with this.
I am sure this would help.
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