Compass Group Mock Interview
Practice 30 Compass Group interview questions covering hospitality service, operational excellence, and client management.
Question 28 of 30
If you were asked to lower your food costs, where would you start?
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Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
The interviewer is looking for common sense knowledge when it comes to your ability to see where you can save money, lower waste, and increase profits. Some of the ways that you can lower food costs include:
- Eliminating menu items that do not sell well
- Create a menu where some ingredients can be used multiple ways
- Enforce a strict anti-theft policy to reduce food theft
- Work with your suppliers to buy in bulk and receive discounts
- Improve the quality of your staff, so less food is wasted from poor culinary performance
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"If I needed to lower food costs, the first place I would look is what is being thrown out most often, and which menu items the ingredient is being used. I would tweak the menu in a way that we could eliminate or cut back on that ingredient. Also, having efficient and talented staff in the kitchen is an undeniable way of eliminating waste. Great staff will burn dishes less often, for instance, and will be able to keep an eye out for food waste as well."
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"Food costs are vital to a company's success and profitability. If I were asked to lower food costs, I would begin by working with my suppliers to lower costs. I could ask about ordering in bulk but still receive multiple shipments so that storage is not an issue. In my current role, I reevaluate the menu every six weeks and will tweak or eliminate menu items that are not selling."
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