What are the three main areas of focus in food cost management?

The three main areas of focus in food cost management are product pricing, portion control, and waste reduction.

Product pricing is essential as it determines how much customers will pay for menu items, directly affecting the restaurant's revenue and profitability. Setting prices appropriately ensures that costs are covered while remaining attractive to customers.

Portion control plays a critical role in food cost management because it helps to standardize servings and minimizes over-portioning, which can lead to increased food costs. By controlling portion sizes, restaurants can maintain consistent food quality and manage their ingredient usage more effectively, reducing waste and optimizing profits.

Waste reduction is another key aspect, as it focuses on minimizing food that is thrown away. This can involve strategies like using ingredients efficiently, training staff to handle food correctly, and implementing practices that allow for reutilization of products. Reducing waste not only lowers costs but also supports sustainability efforts, which can enhance a restaurant's reputation among environmentally conscious consumers.

In contrast, the other choices touch on aspects relevant to restaurant operations but do not encapsulate the primary focuses of food cost management as clearly as product pricing, portion control, and waste reduction do.