The control cycle in food and beverage cost control is a process that helps businesses manage their expenses and profits. It involves four main steps: planning, implementing, monitoring, and adjusting.

Planning involves setting goals and creating a budget for food and beverage costs. This includes determining the menu, pricing, and portion sizes.

Implementing involves putting the plan into action by ordering supplies, training staff, and preparing the food and beverages.

Monitoring involves keeping track of expenses and profits through regular inventory checks, sales reports, and cost analysis.

Adjusting involves making changes to the plan based on the monitoring results. This may include adjusting prices, changing suppliers, or altering the menu.

By following the control cycle, businesses can ensure they are maximizing profits and minimizing expenses in their food and beverage operations.