Costs and losses
Restaurant food cost: why the number always arrives too late
Month-end food cost explains the past. To correct in time, match purchases, recipes, sales and inventory every week. Here is the method, with formulas.
Costs and losses
Food losses and cost drift, payroll.
Costs and losses
Restaurant labor cost: why arbitrary labor-hour budgets mislead
A fixed hours budget or identical sales per labor hour ignores stations, contracts and the floor. Here is how to build an hours budget that holds up.
Costs and losses
Restaurant prime cost: the number that connects food and labor
Prime cost adds food cost and labor cost so you read them together. Formula, a fictional example and the traps to avoid before cutting on one side.
Costs and losses
Restaurant purchasing price lists: how to keep them useful
A supplier price list stays true when each price received is checked against a reference and linked to its recipes. Keep it current without lost evenings.
Costs and losses
What restaurant waste actually costs you
Waste costs more than the product thrown away: remade prep, labor, stock-outs, pulled dishes. Here is how to price the full cost without slowing service.
Costs and losses
Why restaurant owners discover cost drift too late
Cost drift starts in several tools at once: purchasing, waste, scheduling, sales. Here is why owners see it late and how to catch it earlier, week by week.