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Appreciation post: my food cost finally dropped under 30% for the first time in 2 years
Ran the numbers for March and we came in at 28.7% food cost at my 40 seat spot in Boise, which is the lowest we have seen since I bought the place. I did not change suppliers or menus. I just started weighing every trim pile on a $22 kitchen scale for 3 weeks and logging it on a clipboard by the walk in. Turned out we were tossing about 14 pounds of usable trim a week and nobody noticed. Anyone else found a dumb simple habit that moved their numbers more than some big system?
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