Food Procurement 

It takes an experienced chef and specifier to identify the best ingredients for price and performance. The optimum product is one which produces quality without providing features you don't need. An example: there are thousands of cuts and types of beef. A recipe using strips of beef fillet doesn't have to be cut from steak. Fillet tail gives you what you need, is the most tender cut, and costs less. That's just one beef dish. Every ingredient in your recipes is available in different cuts, weights, sizes and varieties. The right choices make for great quality, good profits, and satisfied customers. 

Quality Control

Are the dishes you serve not quite what they should be? In the real world suppliers and staff take short cuts, affecting the quality of the food you put in front of the customer. Quality control is imperative and vigilance must be continuous. Can your staff spot the difference between fresh and frozen-then-thawed ingredients? Has your supplier substituted an also-ran for a winner? Has your chef cut the marinading time? Whether quality is affected with malicious intent, through ignorance or because of an honest mistake, customers will be lost and revenue will fall. You need a checking mechanism to make sure the product you serve is uncompromised. Periodic third party controls from a food consultant work in two ways: they identify and address problems, and once staff and suppliers know products and processes are under scrutiny they take more care to get things right every time.