May 28 • General discussion
Is your venue busy or actually profitable?
Most venues know their theoretical food cost. Very few know their actual food cost. There’s a massive difference between what a dish should cost and what it costs during live service.
Portion control, waste, over-prepping, substitutions, and inconsistent plating quietly destroy margin every shift. If your food cost keeps moving unexpectedly, the issue usually isn’t the spreadsheet — it’s the execution.
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Is your venue busy or actually profitable?
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