Practical Food And Beverage Cost Control «720p – 4K»

If you don't track it, you can't manage it. Record every burnt burger or spilled pint.

Factor in trim loss. A 10lb beef tenderloin isn't 10lbs of sellable steak. ⚖️ Standardized Recipes & Portioning

Post photos of "perfect plates" at every station. Practical Food and Beverage Cost Control

Low profit, high popularity. Raise the price or shrink the portion.

Do you use a that tracks inventory automatically? If you don't track it, you can't manage it

Every ingredient must be priced down to the penny.

Review the previous day's variances during the pre-shift meeting. If you'd like to dive deeper, let me know: What is your current food cost percentage ? Are you struggling more with food waste or bar theft ? If you don't track it

Label everything with dates to prevent spoilage.