Count high-value items (steaks, top-shelf liquor) daily.
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 ? Practical Food and Beverage Cost Control
A beautiful menu is useless if it’s full of "dogs" (low profit, low popularity items). Stars: High profit, high popularity. Keep these. Count high-value items (steaks, top-shelf liquor) daily
Low profit, high popularity. Raise the price or shrink the portion. Count high-value items (steaks
Get quotes from at least three vendors quarterly.