This worksheet will help you:
Identify key ingredients on your menu
Calculate your theoretical usage vs. your actual usage
Pinpoint food waste
Improve systems and increase profitability
Why calculating theoretical vs. actual usage is important
Some degree of waste is inevitable in every restaurant. It's just the reality. But unchecked waste can have a significant impact on your bottom line. Having a precise understanding of what you purchased, what you've sold, and any variance between those amounts will allow you to pinpoint where waste is happening. Once you understand that, you can work to put systems in place to minimize waste and maximize profitability.