We install a practical cost-control system that protects your margins—from purchasing to the plate—using clear standards, simple tools, and staff training.
Covers
- Purchasing & Suppliers: spec sheets, quotes, par levels, order cycles.
- Inventory: FIFO/FEFO, stock rotation, count schedule, valuation.
- Standardized Recipes & Yields: trim/yield tests, batch sheets, allergen notes.
- Cost Cards & Menu Pricing: theoretical cost %, GP targets, price updates.
- Portion Control: plate weights, scoops/ladles, plating guides.
- Waste & Variance: daily waste logs, returns/overproduction tracking, action plans.
- Menu Engineering: PMIX analysis, contribution margin, “stars/puzzles/dogs.”
- KPI Dashboard: food cost %, GP %, variance %, wastage %, stock turn.
Deliverables
- Recipe cards & cost sheets (Excel/Google Sheets).
- Vendor/spec list, par sheets, order templates.
- Inventory count sheets, valuation model, waste/variance logs.
- Menu profitability report with pricing recommendations.
- Staff training and quick-reference guides.
Benefits
Lower COGS (often [2–5]%), tighter portioning, fewer stock-outs and write-offs, faster counts, and predictable margins—backed by audit-ready records.