Decisions to make
What must be clear
- 01Cost standard
- 02Count frequency
- 03Variance threshold
- 04Waste categories
Work the problem
Practical next actions
- Price recipes consistently
- Create receiving checks
- Count high-risk items more often
- Review theoretical versus actual usage
Avoid
Common failure patterns
- Blaming purchasing for every variance
- Unrecorded staff meals or comps
- Counting without investigating movement
- Recipe costs that are never updated