Webinar/Podcast
The 3 Most Impactful Food Cost Controls for Independent Restaurants
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It’s been estimated that as much as 10% - 15% of a typical restaurant’s food purchases are lost due to theft, waste or spoilage. Even if it were actually half that amount, the financial effect on any restaurant’s overall profitability would be profound.
The reality is, it’s very easy (and common) for restaurants to lose lots of money working with food. Improper portioning, theft, cooking mistakes, spoilage and high product prices are just a few of the many problems that result in higher food costs and lower profitability.
This webinar is for independent owners and managers who are serious about improving their restaurant’s profitability in 2025. We’re going to focus in on the 3 most effective practices and controls that have reduced losses due to food waste, spoilage and theft in thousands of independent restaurants.
What You Will Learn:
- A weekly report that will make your kitchen personnel more responsive and accountable for controlling your food cost
- One practice that has helped many independents lower their food cost 7% to 10% virtually overnight
- How better food cost practices actually improve your guest experience too!
- One practice you MUST implement immediately if you suspect employee theft
- Plus your comments and questions
About the Presenters:
Jim Laube
Founder RestaurantOwner.com
Jim has a diverse 30-year career in the restaurant industry that includes various staff positions, manager, controller, CPA and advisor to hundreds of independents throughout the U.S. and Canada. He is a popular restaurant industry speaker and seminar leader whose clients include the National Restaurant Association, Pizza Expo, SYSCO, Food Services of America, Gordon Foodservice, the New York Restaurant Association, Walt Disney and Papa John's.
Chip Romp
Senior Director, Workforce and Business Services
A seasoned industry professional with over 30 years of experience, Chip joined RestaurantOwner.com in 2023. He has made significant contributions to the restaurant industry's workforce as part of the National Restaurant Association since 2015. As a Subject Matter Expert, Chip played a key role in developing the Hospitality Competency model and facilitated the creation of apprenticeship pathways for positions like line cooks, kitchen managers, and restaurant managers. Chip has been an influential industry speaker at the Restaurant Show, covering leadership and cost control topics. He has conducted training for the US Military and State Workforce Departments, sharing valuable knowledge and skills with aspiring professionals. As a certified ServSafe instructor, Chip emphasizes food safety. Prior to joining the National Restaurant Association, he served as Vice President of Training at Ovation Brand, overseeing front and back-of-house training programs, onboarding initiatives, and leadership development. Chip's previous experience includes roles as Vice President of Training, Development, and Operations Services at Fazoli's Restaurant and Senior Vice President of Operations Services at Jillian's Entertainment for 14 years. He also served on the board of the Council of Hotel and Restaurant Trainers (CHART) and is a certified master trainer for CHART.
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Attendee Questions & Comments
Question 1: What was the most valuable idea or insight you received?
Question 2: What is the #1 thing that you will try or do differently because of the webinar?
