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Imagine you are the Restaurant General Manager of "La Mer" 5 Diamond restaurant located in the Halekulani in Waikiki. Your average plate is $50, and your restaurant makes $1,000,000 a month. The owner notices that your food costs % seem a bit high. For example the Chicken Salad found only seems to yield 50 portions when it should yield 100 portions. When determining Total Standard Food Costs, he finds some items at 40% where they were 35% just last month. Your Executive Chef "Choy" is new and has been working there for almost a month. Chef Choy hates to measure food items before using them and feels it is beneath him to follow a standard recipe.
What do you tell the owner? What will you tell the Chef?
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