Food & beverage costs
Review available sales, recipe costs, portions, waste, and inventory records to identify what is driving your cost of goods.
PROFIT IMPROVEMENT
Turn busy days into a healthier business.
If sales look strong but little is left at the end of the month, we help identify where costs rise, margins slip, and revenue opportunities are missed.
How we help
Menu pricing & mix
Compare item costs, prices, and sales to identify dishes that need repricing, refinement, or stronger positioning.
Labor & purchasing
Review scheduling against demand and compare purchasing practices and vendor pricing for opportunities to spend more carefully.
Revenue opportunities
Assess menu recommendations, guest spending, private events, and catering opportunities that fit your operation and service style.
What you can expect
We agree the priorities, deliverables, timeline, and fee with you before work begins. The scope is tailored to your operation.
- A focused review of the main pressures on your margins.
- Prioritized pricing, purchasing, cost-control, and revenue recommendations.
- A practical action plan and agreed measures to track progress.
Let’s start with your operation.
Tell us whether your biggest concern is food costs, payroll, pricing, or overall profitability. Available sales and cost reports help make the review more specific.
Discuss Profit Improvementinfo@fohospitality.com · 202-227-9647