What does the term "food and beverage cost control" pertain to?

The term "food and beverage cost control" is primarily concerned with managing expenses related to food and drink services in a way that maximizes profitability. This involves various strategies to ensure that costs are kept in check while also maintaining quality and service standards. By closely monitoring food purchasing, inventory levels, portion sizes, and pricing strategies, a business can enhance its overall financial performance.

Effective cost control helps in identifying areas where expenses may be unnecessarily high, allowing for adjustments to be made to improve margins. This can include negotiating better prices with suppliers, finding efficiencies in kitchen operations, and adjusting menu offerings based on cost performance.

While considerations such as the number of options available, pricing, and minimizing waste can contribute to the overall strategy, they are more specific tactics or elements within the broader framework of cost control. The overarching goal, however, is to create a balanced approach that drives profitability by carefully managing food and beverage expenses.