Controlling food costs is essential if you are interested in restaurant profit margin. I'd like to discuss a few options for implementing controls over your food costs. In practice, there are many ways you can create a control. Let's start with a definition:
According to a website affiliated with the NRA, "The seven stages (of food cost control) are purchasing, receiving, storage, issuing, preparation, cooking, and service."
If you include retailing and selling under service, I agree. If your controls over food costs do not cover the activities of selling, or retailing, you are not seeing the entire picture.
Be careful when researching food cost controls. There are too many sites that think food cost control is simply the formula for calculating Actual Food Cost as a percentage of sales. While this formula is useful as part of a control, by itself it is simply a measurement.