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Liam talks with Matt Wampler from ClearCOGS about the importance of tracking actual vs theoretical food costs in the restaurant industry. Matt explains that actual food costs are the real costs incurred, while theoretical food costs are the expected costs based on recipes and menu items. Not tracking both can lead to a lack of understanding of true food costs and potential problems in inventory management. Matt provides tips on implementing processes to track actuals, emphasises the impo...
Liam talks with Matt Wampler from ClearCOGS about the importance of tracking actual vs theoretical food costs in the restaurant industry. Matt explains that actual food costs are the real costs incurred, while theoretical food costs are the expected costs based on recipes and menu items.
Not tracking both can lead to a lack of understanding of true food costs and potential problems in inventory management. Matt provides tips on implementing processes to track actuals, emphasises the importance of consistency, and shares examples of restaurants that have successfully improved their food costs through tracking actual vs theoretical.
Chapters
00:00 Introduction and Background
02:09 Understanding Actual vs Theoretical
04:01 Common Problems with Not Tracking Both
05:00 What Does Good Look Like?
06:07 Implementing Processes for Actuals
08:40 Breaking Down Variance
10:24 The Importance of Consistency
12:21 Tips and Tricks for Implementing
14:24 Threshold for Concern
15:20 Examples of Success
17:00 Conclusion
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This podcast is produced by Pilla - Create your operational playbook so work always gets done.
One episode, one bitesize tip to run your hospitality business.
If you run a coffee shop, bar, restaurant or any other hospitality business, tune in to this show to hear actionable things which you can use to improve your business straight away.
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