The Challenge:

A casual dining restaurant group with over 8 outlets, grossing $5-7M annually per outlet, was experiencing higher than expected food cost at its flagship restaurant and its Executive Chef observed too much prepped food thrown away at the end of every shift.

Time to Take Action:

The BOH management team used Avero’s Item Sales Trends on a daily basis to identify how much of each item to prep by station, and provided this information to every Prep Cook.

The Bottom Line:

One location reduced its food cost by 200 bps which resulted in a savings of over $3,000 per week.


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