What does 'cost control' refer to in restaurant management?

Cost control in restaurant management refers to managing and monitoring restaurant expenses, which is crucial for maintaining profitability and operational efficiency. This involves closely tracking costs associated with food, labor, overhead, and other operational expenditures. Effective cost control allows management to identify areas where expenses can be reduced without compromising quality or service, ultimately leading to improved financial performance.

By implementing systematic processes for budgeting, forecasting, and analyzing expenses, restaurant managers can make informed decisions, adjust strategies as needed, and ensure the establishment remains financially viable. This is essential in a competitive industry where profit margins can be tight, and effective cost management can differentiate a successful restaurant from one that struggles to stay afloat.