5 Tips If Food Cost Is Too High

If your restaurant’s food costs are climbing, you’re not alone. According to the National Restaurant Association, operators across the industry are facing sustained pressure on margins. The objective isn’t to micromanage every ounce; it’s to focus on a few high-impact levers and ask the right questions so your actions move the P&L. Use these five checkpoints to assess where to act now—and when you’re ready for tailored solutions, a personal consult will translate answers into an action plan for your concept and market.

Many independents target 28-35% food cost. Where are you trending today, and what’s driving the gap?

1. Organize Your Cooler and Storage Systems for Maximum Efficiency

Visibility drives control. Clean, clearly zoned storage reduces spoilage, duplicate purchasing, and quality issues that erode profit. The Food and Drug Administration reinforces that sound storage practices support both safety and waste reduction.

Ask yourself:

• Is everything dated and rotated FIFO on every shift?
• Are zones maintained for proteins, dairy, produce, and prep so anyone can find what they need fast?
• Are temperatures monitored with alerts, and do you review trends weekly?
• Which top items account for most of your shrink or spoilage?

2. Calculate and Monitor Your Theoretical vs Actual Food Costs Daily

Knowing your theoretical vs actual food cost reveals where money is leaking. The goal is clarity and ownership—not spreadsheets for their own sake. According to Toast, a variance over 2-3% signals operational issues worth your attention.

Ask yourself:

• Do you know last week’s theoretical vs actual food cost?
• Is the variance above 2-3%, and if so, which menu items or stations drive it?
• Who owns the daily review and follow-up?
• What one adjustment this week would close the gap fastest?

3. Implement Daily Inventories for High-Cost Items

Focus on the few SKUs that move the dollar needle. Light, frequent checks on high-cost items build accountability and surface issues early. Many operators see meaningful improvement when key items get daily attention (Restaurant Business Magazine).

Ask yourself:

• Which 5-10 SKUs represent the majority of your food cost?
• Are those items counted at close and reconciled to sales the next day?
• Do exceptions trigger same-day follow-up?
• What trend lines are you seeing week over week?

4. Update Par Levels and Prep Lists Based on Current Sales Trends

Pars should reflect what’s selling now, not last season. Dynamic targets reduce waste without risking 86s. Nation’s Restaurant News highlights that flexible par strategies help maintain stock while cutting waste.

Ask yourself:

• Are pars updated monthly from item-level sales data?
• Do pars flex by daypart, day of week, and season?
• Are prep lists manager-approved against today’s forecast?
• What local events or weather patterns should adjust your plan?

5. Establish Comprehensive Waste Tracking and Control Systems

What gets measured gets managed. A simple waste log and a few clear policies can reclaim dollars quickly. The EPA underscores the scale of food waste—and the opportunity to recover profit.

Ask yourself:

• What are your top three waste categories by dollars this week?
• Are staff meals, voids, comps, and remakes documented and approved?
• Is equipment condition impacting yield or consistency?
• What targets and thresholds trigger action?

Why Salt & Cayenne

You need practical, grounded solutions that work inside your four walls. Salt & Cayenne specializes in independent restaurants and brings:

• A 4-walls, operator-first approach that turns insights into measurable results.
• Clear profit models and menu-mix analysis to prioritize the moves that matter.
• Fast, focused assessments that identify quick wins and long-term fixes.
• Operator-friendly tools, training, and accountability so improvements stick.

Take the Next Step

High-level questions point you in the right direction; a personal consult turns direction into action. If you want expert guidance tailored to your concept, market, and team, our professional restaurant consulting will help you close the gap and protect your margins.

Ready to reduce food cost without sacrificing quality? Contact Salt & Cayenne for a free initial consultation. We’ll review your current numbers, identify your top two or three opportunities, and provide a clear, prioritized plan to move forward. Fill out our Contact  form, and we’ll be in touch to help you turn these checkpoints into results.