Number 1 Food Cost Control
Measuring and controlling your food cost better is not hard and it's one of the most effective ways to improve your profitability quickly. Especially if you're not measuring your food cost frequently and accurately now.
Training Video
Number 1 Food Cost Control
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Online Course
How to Manage the Most Important Number on Your Restaurant's P&L
Prime cost is made up of the largest and most volatile costs in any restaurant: food, beverage, and labor. We know that when restaurants start to track and analyze their prime cost every week, their prime cost goes down 2% - 5% of sales which can significantly increase bottom-line profitability. How to Manage the Most Important Number on Your Restaurant's P&L. Prime Cost How to Manage the Most Important Number on Your P&L
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Online Course
Key Item Running Inventory
Key Item Running Inventory Control is one of the most effective systems for controlling food cost in any type of restaurant. That's because it's highly likely that 60-70% or more of your total food cost is attributable to just 10-15 key products. This course is for owners, managers, and key kitchen personnel to learn how to implement daily key item inventory tracking ...
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System
Menu Costing
Knowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. Costing out your menu can be an arduous task, but you must know your menu cost before you can make intelligent decisions on cost-cutting, price increases or other changes to your menu
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System
Weekly Prime Cost Reporting
Prime cost is composed of the two biggest and most volatile cost areas in any restaurant, food & beverage and labor cost. Having accurate, weekly feedback on prime cost is essential to keep management informed and focused on their biggest and most vulnerable cost control areas. This series of integrated worksheets have been designed to efficiently capture sales, ...
