Food cost rose. Check price, usage and reporting timing.
Investigate high restaurant food cost using invoices, units, stock counts, recipes and sales. Distinguish the cause before changing purchases or portions.
Book your free demoMake the comparison like-for-like
Confirm the same reporting dates, item and unit. A larger pack or a late invoice can change the apparent cost without representing the price increase you first suspected.
Review the kitchen records
Check counts, recipe quantities, yields, portions and available waste records with the kitchen. Mark estimates rather than treating them as measured usage.
Act on a confirmed explanation
We can trace the strongest evidence and prepare a supplier or operating review. A manager then decides on the change and the measure to check afterward.
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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.
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