How can a restaurant investigate high food cost?
Check supplier prices, stock timing, portions and sales mix to understand high restaurant food cost. Choose changes based on the evidence.
Book your free demoShort answer
Check whether the change comes from supplier prices, stock timing, usage, portions or sales mix. Compare the same period and units before choosing a purchasing or kitchen change.
Confirm prices and quantities
Match invoices to pack sizes and receiving records. A changed case size can look like a price increase until you compare cost per usable unit.
Check recipes and counts with the kitchen
Use current recipe quantities, usable yields, portions and count dates. Ready Margin can investigate the agreed records; management selects the change and measures its effect.
Your first demo is free
Discuss the work your restaurant needs covered.
Tell us the work you need covered. Your first demo is free; a written proposal confirms the service, responsibilities and fees.
Book your free demo