The first step to take in quick-serve restaurant food cost control is:

Proper menu planning and forecasting is foundational in food cost control within a quick-serve restaurant. This step involves analyzing customer preferences, seasonal trends, and sales data to design a menu that not only appeals to customers but also optimizes the use of ingredients.

When a restaurant effectively plans its menu and accurately forecasts demand, it can reduce waste, adjust inventory purchases accordingly, and ensure that the right items are available when customers want them. This strategic planning helps in selecting the most cost-effective ingredients while maximizing profit margins.

Without a well-thought-out menu that considers customer behavior and preferences, other efforts, such as employee training, inventory management, and supplier negotiations, may not be as effective. These latter efforts are definitely important in maintaining operational efficiency, but they hinge significantly on the guidelines set by effective menu planning and forecasting. Thus, establishing a clear and appealing menu that aligns with anticipated demand is crucial for successful food cost control in a quick-serve restaurant.