Checklist template

Food cost and waste control for restaurants

A ready-to-use checklist with 113 items in 6 sections, covering Portion control, Waste tracking, Yield and prep, Over-production, Variance review, Action plans. Use it as-is in Bindy, or adapt it to your own standards in minutes.

  • 6 Sections
  • 113 Items
  • 93 Yes / No checks
  • 6 Scored ratings
  • 123 Points

Use this template How audits work

1. Portion control 20 items

  1. A portion chart with weights or counts is posted at each station of the line Yes / No 1 pt
  2. A portion scale is at each station where proteins are portioned Yes / No 1 pt
  3. Portion scales read correctly when checked with a known weight Yes / No 1 pt
  4. Proteins are portioned and bagged or counted during prep, not on the line during service Yes / No 1 pt
  5. 5 portions of a main protein weighed during the visit were within the company tolerance Yes / No 1 pt
  6. Weight of a sampled protein portion (oz or g) Number
  7. Specified weight of that portion (oz or g) Number
  8. Fries and sides are portioned with the scoop, basket or container named on the chart Yes / No 1 pt
  9. Sauces and dressings are portioned with the ladle, cup or pump named on the chart Yes / No 1 pt
  10. Scoops, spoodles and ladles on the line match the sizes of the portion chart Yes / No 1 pt
  11. Cheese is portioned by slice count, weight or measured cup Yes / No 1 pt
  12. Plate photos are posted at the pass Yes / No 1 pt
  13. The expediter compares plates with the photos before they leave the pass Yes / No 1 pt
  14. Pizza or sandwich toppings are counted or weighed to the build chart Yes / No 1 pt
  15. Condiment packets and napkins for takeout are given by standard count or on request Yes / No 1 pt
  16. The bread basket or other complimentary starter follows a set count per table Yes / No 1 pt
  17. A cook asked could state the portion of two menu items Yes / No 1 pt
  18. Catering and large orders are portioned from the per-person guide Yes / No 1 pt
  19. Kids' and half portions have their own specification on the chart Yes / No 1 pt
  20. Portion accuracy observed on the line Rating
    • Measured on every plate observed 5 pts
    • Mostly measured, some by eye 3 pts
    • Portioned by eye 1 pt

2. Waste tracking 19 items

  1. A waste log (sheet or tablet) is within reach of the line and the prep area Yes / No 1 pt
  2. Each entry gives the item, the quantity or weight, the reason and the employee's initials Yes / No 1 pt
  3. Food is recorded on the log before it is discarded Yes / No 1 pt
  4. A look into the kitchen waste bins during the visit found no food missing from the log Yes / No 1 pt
  5. A manager initials the waste log every shift Yes / No 1 pt
  6. Raw waste (spoiled, expired, over-trimmed) is recorded separately from cooked or finished waste Yes / No 1 pt
  7. Dishes returned by guests are recorded with the reason (overcooked, wrong order, quality) Yes / No 1 pt
  8. Dropped and burnt items are recorded Yes / No 1 pt
  9. Product discarded at the date check is recorded Yes / No 1 pt
  10. Waste is entered in the inventory system at least weekly Yes / No 1 pt
  11. Recorded waste is valued at cost Yes / No 1 pt
  12. Recorded waste last week (dollars) Number
  13. Recorded waste last week as a percentage of food sales (%) Number
  14. The 5 most wasted items are listed on the weekly waste summary Yes / No 1 pt
  15. Waste totals are posted where the kitchen team can see them Yes / No 1 pt
  16. Fryer oil is changed on the result of a test strip or color standard, not on the calendar alone Yes / No 1 pt
  17. The oil filtering log shows filtering at the frequency of the company standard Yes / No 1 pt
  18. Receipts of used cooking oil collections are kept, where the collector pays a rebate Yes / No 1 pt
  19. Completeness of the waste log compared with what was seen being discarded Rating
    • Everything recorded 5 pts
    • Some waste not recorded 3 pts
    • Log rarely used 1 pt

3. Yield and prep 19 items

  1. Recipes stating their yield are available in the prep area, in a book or on a screen Yes / No 1 pt
  2. Prep cooks observed weighed or measured the ingredients of the recipe Yes / No 1 pt
  3. Yield tests on key proteins (trimmed weight against purchased weight) are done on the company schedule Yes / No 1 pt
  4. Date of the last recorded yield test Date
  5. Result of the last yield test (%) Number
  6. Trim standards for meat and fish are posted with photos at the butchering station Yes / No 1 pt
  7. Usable trim goes to stocks, soups or named recipes rather than to the bin Yes / No 1 pt
  8. Trim standards for vegetables (outer leaves, cores, peel) are shown to prep cooks Yes / No 1 pt
  9. Rubber spatulas are used to empty cans, tubs and mixing bowls completely Yes / No 1 pt
  10. A batch made today produced the number of portions its recipe states Yes / No 1 pt
  11. Roasts and slow-cooked meats are cooked on the programmed cycle, to limit shrink Yes / No 1 pt
  12. Frozen product is pulled to thaw from a pull-thaw sheet, to avoid forced thawing Yes / No 1 pt
  13. Prepped items are labeled with the prep date and the discard date Yes / No 1 pt
  14. Older product is in front of newer product in the walk-in cooler Yes / No 1 pt
  15. A shelf life chart for prepped items is posted Yes / No 1 pt
  16. No higher-cost product is substituted in a recipe without the kitchen manager's approval Yes / No 1 pt
  17. Cases of protein are weighed at receiving and compared with the invoice weight Yes / No 1 pt
  18. Size, grade and count per case are checked against the product specification at receiving Yes / No 1 pt
  19. Prep adherence to recipes and trim standards Rating
    • Recipes and standards followed 5 pts
    • Followed for some items 3 pts
    • Prep done from memory 1 pt

4. Over-production 20 items

  1. A prep par sheet exists for each day of the week Yes / No 1 pt
  2. Par quantities have been updated for the current season or sales level Yes / No 1 pt
  3. Today's prep sheet shows the quantity on hand counted before prep started Yes / No 1 pt
  4. Today's prep sheet shows the quantity to prep for each item Yes / No 1 pt
  5. Held items (soups, rice, fried chicken) are cooked in batches sized by a time-of-day chart Yes / No 1 pt
  6. Timers are used for the holding time of each held item Yes / No 1 pt
  7. Product discarded at the end of its holding time is recorded Yes / No 1 pt
  8. Quantities of held items left at closing are counted and written down Yes / No 1 pt
  9. Portions of the main held item discarded at closing yesterday Number
  10. Batch sizes are reduced for the last hours of service, as the chart states Yes / No 1 pt
  11. Buffet, salad bar or display pans are replaced with smaller pans toward closing Yes / No 1 pt
  12. Bread and desserts are baked or thawed to a daily par Yes / No 1 pt
  13. Leftovers that company policy allows to be reused are cooled, labeled and used in the named recipe Yes / No 1 pt
  14. Pans on the line are filled to the level of the line par, not overfilled Yes / No 1 pt
  15. The sales forecast for today is visible to the kitchen Yes / No 1 pt
  16. Specials created to use surplus product are approved by the chef or kitchen manager Yes / No 1 pt
  17. Orders are placed from the order guide after counting stock on hand Yes / No 1 pt
  18. No fresh product in the walk-in cooler exceeds the days on hand set by the order guide Yes / No 1 pt
  19. Banquet and catering production is based on the guest count of the signed event order Yes / No 1 pt
  20. Match between production and sales Rating
    • Produced to par with little left over 5 pts
    • Some over-production 3 pts
    • Heavy over-production or frequent run-outs 1 pt

5. Variance review 18 items

  1. Food inventory is taken on the company schedule Yes / No 1 pt
  2. Date of the last food inventory Date
  3. The food cost report for the last period is on file at the restaurant Yes / No 1 pt
  4. The food cost report breaks cost down by category (meat, seafood, produce, dairy, dry goods) Yes / No 1 pt
  5. Each of the largest variance items on the last report has a written cause (portioning, waste, theft, receiving, count error) Yes / No 1 pt
  6. Actual food cost is calculated every week or period Yes / No 1 pt
  7. Actual food cost for the last period (%) Number
  8. Theoretical food cost for the last period (%) Number
  9. Budgeted food cost (%) Number
  10. The variance between actual and theoretical usage is reviewed by item Yes / No 1 pt
  11. Key items (the main proteins) are counted daily on a sheet showing opening, received, sold, wasted and closing Yes / No 1 pt
  12. Key item variances over tolerance are investigated on the same day Yes / No 1 pt
  13. Recipes in the inventory system match the recipes used in the kitchen Yes / No 1 pt
  14. Price increases on the main proteins since the last period are noted on the food cost report Yes / No 1 pt
  15. The sales mix used for the theoretical cost comes from the point-of-sale system for the same dates as the inventory period Yes / No 1 pt
  16. Food used by the bar (fruit, garnishes, juices) is transferred out of food cost Yes / No 1 pt
  17. Employee meals, comps and promotional food are recorded so they can be separated from unexplained loss Yes / No 1 pt
  18. Investigation of food cost variance Rating
    • Variances traced to a cause by item 5 pts
    • Reviewed in total only 3 pts
    • Not reviewed 1 pt

6. Action plans 17 items

  1. A written food cost action plan exists for the current period when the variance is above target Yes / No 1 pt
  2. The plan names the items, the cause, the action, the owner and the date Yes / No 1 pt
  3. The plan was presented to the kitchen team, as shown in meeting notes Yes / No 1 pt
  4. The kitchen manager could state the food cost target and the last result Yes / No 1 pt
  5. A line cook asked could name the kitchen's most wasted items Yes / No 1 pt
  6. The plan shows a dated progress note for each of the last 4 weeks Yes / No 1 pt
  7. Portion training of new cooks is recorded Yes / No 1 pt
  8. Missing or worn portion tools found in earlier reviews have been replaced Yes / No 1 pt
  9. Supplier problems (quality, short weights) have been raised with purchasing in writing Yes / No 1 pt
  10. Menu items with a poor margin have been reported to head office Yes / No 1 pt
  11. Food cost results are posted in the kitchen each period Yes / No 1 pt
  12. The district manager reviewed the action plan Yes / No 1 pt
  13. Date of the district manager's last review of the plan Date
  14. Corrective actions from the previous food cost review have been completed Yes / No 1 pt
  15. Name of the kitchen manager or chef Short text
  16. Overall control of food cost and waste Rating
    • Strong 5 pts
    • Partial 3 pts
    • Weak 1 pt
  17. Corrective actions required Comments

About this template

This checklist is part of the Bindy template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In Bindy you can add photos, assign corrective actions, require sign-off and compare results across sites.

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