5 Tips If Food Cost Is Too High

1. How organized is your cooler?
2. What is your theoretical food cost versus your actual? — do you need to adjust menu prices or recipes?
3. Are you taking Daily Inventories of your most expensive products and comparing them to sales reports?
4. Are the par levels on your prep lists up to date with your current sales?
5. Are you using a daily waste log?
6. (6-10). Void Reports, Recipe books accessible and used on every item, back door locked at all times, No one eats “mistakes,” Proper tools – in good repair – at every station.

Want to discuss in more detail? Request a free initial consult by filling out our contact form and we’ll be in touch soon!