When we are having food cost problems, we are having poor receiving practices.What usually happens is the driver unloads the goods and hands someone the invoice. On a good day, the person does a quick check of the invoice and the delivered goods, signs the invoice and the driver is on his way. Rarely is there a purchase order or a check on quality, prices, weights and an inspection of what's inside the boxes.

We've found that if our restaurant is having food cost problems, 40% or more of their excess food cost is a direct result of what's happening (or not happening) at the back door.

Receiving is an area where the combination of poor systems, carelessness and greed can add up to big losses.

Here's a shortlist of steps to shore up your receiving practices today.

1. When making an order record the product type, quantity and price quoted. This is your purchase order.

2. At delivery, count products, then verify that the counts correspond to the quantities on the purchase order and invoice.

3. Weigh products that are purchased by weight and compare actual weight to weight shown on invoice. You shouldn't be paying for packaging or ice.

4. Inspect for quality, condition and consistency with your standards and specifications.

5. Verify that the prices charged on the invoice agree with the prices quoted on the PO. 

6. Bring any irregularities to the attention of the driver on the spot. Resolve irregularities immediately and note adjustments, returns, etc. clearly on the invoice and have the driver sign or initial the adjusted invoice. 

Delivery drivers notice EVERYTHING you do (or don't do) at your back door. Don't make it easy for people to help themselves to your profit by having lax receiving practices and controls.