Get quotes from at least three vendors quarterly.
Post photos of "perfect plates" at every station.
A beautiful menu is useless if it’s full of "dogs" (low profit, low popularity items). Stars: High profit, high popularity. Keep these. Practical Food and Beverage Cost Control
Keeping your food and beverage (F&B) costs under control is the difference between a thriving restaurant and a shuttered one. While a 30% COGS (Cost of Goods Sold) is the industry benchmark, achieving it requires more than just luck—it requires a clinical approach to every gram and drop that enters your building. 📊 Master Your Prime Cost
Every ingredient must be priced down to the penny. Get quotes from at least three vendors quarterly
Use calibrated scoops, scales, and jiggers. "Free pouring" is a profit killer. 📦 Procurement & Storage Strategy
If you don't track it, you can't manage it. Record every burnt burger or spilled pint. Stars: High profit, high popularity
Your prime cost—the combination of and Total Labor —should ideally sit between 55% and 65% .
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