Track and analyze daily food costs, menu item cost variances, and waste metrics to optimize kitchen operations and maintain target food cost percentages.
Monitor daily food costs, analyze variances between theoretical and actual costs, and track waste metrics to identify opportunities for cost reduction while maintaining quality standards. This daily analysis enables quick identification of issues and immediate corrective actions.
Line chart showing daily food cost trends and food cost percentages
Questions to Consider:
How do daily food costs compare to sales volume?
Are food cost percentages within target range?
What factors are driving any significant daily variations?
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Bar chart comparing theoretical vs actual costs by menu category
Questions to Consider:
Which menu categories show the largest variances?
Are portion controls being maintained?
Do specific items require recipe or pricing adjustments?
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Bar chart showing daily waste costs by reason
Questions to Consider:
What are the primary causes of waste?
Are there patterns in waste occurrence?
How can preparation processes be improved to reduce waste?
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Review prep lists and production schedules to minimize overproduction
Analyze recipe costing and portion control procedures
Evaluate inventory management practices and ordering patterns
Assess staff training needs related to food handling and preparation
Review menu engineering based on cost performance
Examine storage and rotation procedures to reduce spoilage
Analyze peak vs. off-peak cost variations
Review vendor pricing and product specifications