The short answer
Connect recipe standards, purchase prices, receiving, counts, waste, transfers and sales mix in a short weekly review focused on material variance.
Step by step
Work through the decision
- 01Maintain priced recipes
- 02Check key invoices and substitutions
- 03Count material items consistently
- 04Record waste by reason
- 05Compare expected and actual usage
Common mistakes
- Reviewing only the monthly percentage
- Counting everything with equal frequency
- No ownership for variance
- Changing portions without updating recipes
Working checklist