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.
Read GuideResources Library
Explore our complete collection of guides, tools, and solutions.
Focused Restaurant Guides
Showing 9 of 107 resources
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 cost comes from sold quantities and current recipes. Actual consumption comes from purchases adjusted for opening and closing stock. Comparing both for the same period quantifies a gap to investigate.
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.
Read Guide