Does it feel like your walk-in eats more profits than your customers do? Surprise food costs are one of the most frustrating—and avoidable—reasons restaurants struggle.

The Profit-Sinking Problems

  • Untracked waste and spoilage
  • Inconsistent supplier pricing (and surprise upcharges)
  • Guesswork portions and menu engineering
  • Staff meal policy loopholes

How to Control Food Costs

1. Track Everything
 Daily counts, log waste, and compare actual to ideal cost weekly.

2. Lock in Prices
 Negotiate supplier contracts with clear terms and built-in reviews.

3. Portion Power
 Train kitchen staff on serving sizes; use measuring tools and check randomly.

4. Analyze Menu Performance
 Swap out high-waste, low-margin dishes for proven sellers.

SkillBench to the Rescue

We track food costs, flag issues early, and provide real insights so your menu stays profitable and your kitchen stays in the black.