Food and beverage service
You sell one ticket, one cover
You live inside prime cost: food plus labor as a percentage of sales. Everything else is rounding. Small waste and small overpours do not feel like anything, and they add up to your entire profit. Menu mix - what people order, not what you price - is the strongest lever you have.
- Your ceiling
- Seats times turns times hours, and how much a kitchen can plate at once.
- Biggest leak
- Costing the menu once and never again — Your recipe costs changed. Re-cost your top ten items quarterly and adjust portion or price.