Compeat's Restaurant Guide for
Reducing Variable Costs
Learn everything you need to know about reducing
your restaurants variable costs.
Compeat's Guide to:
Reducing Variable Costs
Running a restaurant is a like leading an orchestra. The best ones are great because they know how to strike the right balance. Managing fluctuating food, labor, and overhead costs is not easy, especially if you are new to the industry or an establishment that does not have the right foundation in place. This guide offers best practices on how to implement that foundation
Compeat has drawn on 20 years of restaurant-industry experience, that includes a customer base of over 1,500 unique brands in 14,500 locations, to compile a practical guide to help restaurant owners improve their processes and lower their variable costs.
Whether you are operating at the appropriate cost percentages for your business or an operation that is really struggling to keep all of your costs under control, this resource can help validate your processes and propose new ideas to consider.
Chapter 1
Budgeting
Chapter 2
Reducing Labor Costs
Chapter 3
Reducing Food Costs
Chapter 4
Reducing Overhead Costs
A peek at what's inside...
“For example, let’s say sales were lower than projected this month. Unfortunately, you are also out of salmon. If you don’t place an order you will have to 86 your most popular special this weekend. You know that doing so will impact your profitability even further as it is a high margin dish...”
Chapter 1 - The Budget
