Define the measure, choose the right period and turn a result into a useful question.
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A supplier invoice shows what you bought. It does not, by itself, show the cost associated with a period’s sales. Bring the opening stock, purchases and closing count together before interpreting your restaurant’s COGS.
Turn one clearly defined batch of stock into a useful buying conversation. Here’s the formula, a worked example and a calculator you can try.
Make cash movement, seat capacity, staffing and menu costs easier to discuss with clearly defined examples.
Define your numbers, keep the comparison consistent and turn a weekly review into one practical next step.
Sales, gross profit, operating profit and cash tell different parts of the story. Use a clear definition and a worked example before deciding which number to improve.
A focused review of station reporting, fuel activity and merchandise exceptions.
Start with a consistent inventory count and a clearly defined sales period. Then use food cost percentage to find the questions worth asking about purchasing, portions and waste.
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