Credit memo tracking: recover the money owed for returns and shortages
Track supplier credits for returns, shortages, substitutions, and pricing errors—and quantify uncredited-return loss.
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Payment terms negotiation: net 30, net 60, and the real cost of early pay
Compare payment terms, early-pay discounts, and cash-flow trade-offs, then ask suppliers for a change without damaging continuity.
Read GuideTheoretical vs actual food cost: find the gap between what you should spend and what you do
Theoretical food cost is what recipes say you should have spent; actual is what invoices say you spent. The gap shows where money leaks.
Read GuidePrice spread audit: find the money hiding between your suppliers' quotes
A repeatable method for comparing real cost per unit across suppliers and ranking where the biggest euro opportunity sits.
Read GuideSeasonal menu costing: pricing a menu built on ingredients that change price every week
Costing seasonal specials when tomato, game and berry prices move weekly — re-costing cadence, trigger thresholds, and substitutions that protect margin.
Read GuideBeverage inventory control: how to stop your bar from leaking margin one pour at a time
What bar variance really tells you, how to control pours, and which shrinkage rate is normal for spirits, wine, beer, and soft drinks.
Read GuideSupplier switching checklist: how to change suppliers without breaking service
A switching checklist: parallel ordering, trial periods, operational checks, and a rollback plan if quality slips.
Read GuideKitchen waste audit: turn seven days of bin weights into a weekly cost
A practical one-week method for sorting, weighing, pricing, and acting on kitchen waste without slowing service.
Read GuideMenu item profitability matrix: act on popularity and contribution margin together
Build a popularity-by-margin matrix from real sales, assign every dish to a quadrant, and apply disciplined re-engineering rules.
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