Menu & margin
Food Cost, Stock & GP Review
Make sense of stock usage, waste and the gap between expected and actual food cost.
All servicesWHAT IS IT?
A clear view.
A useful next step.
A review of what food the restaurant uses, what that costs and how well the controls explain it. We connect stock records, purchases, recipes and sales rather than treating a high food cost percentage as a diagnosis.
WHO IS IT FOR?
When it can help.
For restaurants with food cost above expectations, inconsistent stocktakes, unexplained stock usage, rising supplier prices, or ordering and waste that feel hard to control.
WHAT DO WE LOOK AT?
Inside the review.
Actual food cost
Opening stock plus purchases, less closing stock, with transfers and adjustments accounted for consistently.
Expected food cost
Theoretical food cost where recipe coverage, recipe accuracy and sales data allow a useful comparison.
The gap and its evidence
Actual versus theoretical variance, recorded waste, transfers, adjustments, recipe coverage and GP diagnostics.
Purchasing and controls
Supplier price changes, ordering patterns, stocktake process, stock usage and the quality of records.
WHAT DO YOU RECEIVE?
Something you
can work with.
The exact deliverables are agreed around your priorities and available information.
- An actual food-cost and GP breakdown, with the stock calculation explained.
- An actual-versus-theoretical comparison where the data supports it.
- A variance investigation list separating evidence from possible explanations.
- Prioritised changes to stocktaking, ordering, waste recording or supplier controls.
THE NEXT CONVERSATION
Start with what you’re seeing.
You do not need to choose a service before we understand the question. The right starting point depends on your restaurant.
Get startedTell us what you need. We’ll contact you about the next step.