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Cost Control

Monitor and control food cost, labor cost, and other expenses to maintain profitability

Complexity: Complex | Duration: 30m+ | Category: Operations/Process

Tags: cost-control profitability food-cost labor analysis

Workflow Diagram​

Steps​

Step 1: Sales analysis​

Agent: accountant

Review sales by day part and menu item

Step 2: Food cost calculation​

Agent: accountant

Calculate actual vs. theoretical food cost

Step 3: Labor cost analysis​

Agent: accountant

Calculate labor as percentage of sales

Step 4: Variance investigation​

Agent: restaurant

manager - Identify causes of cost overruns

Step 5: Waste reduction​

Agent: chef

Minimize food waste through proper portioning

Step 6: Menu engineering​

Agent: chef

Adjust menu to favor high-margin items

Step 7: Labor optimization​

Agent: restaurant

manager - Right-size staffing levels

Step 8: Price adjustments​

Agent: restaurant

manager - Raise prices to maintain margins

Step 9: Reporting​

Agent: accountant

Present P&L to ownership

Usage​

To execute this workflow:

/workflow operations/process/cost-control.workflow

See other workflows in this category for related automation patterns.