10 Places Profit Leaks Out of Your Kitchen

Restaurant owners think their food costs are solid, only to discover a few specific issues were quietly draining $30K, $50K, even $80K a year.

A vendor raised prices, and nobody caught it. Portions drifted bigger over time. A few popular menu items were actually losing money on every plate. None of that shows up as a red flag on your P&L, but it adds up fast.

This checklist helps you find those leaks in about two minutes. You'll walk through the 10 most common food cost problems we see in restaurant kitchens and score yourself so you know exactly where to look first.

What's inside:

• A 10-item self-assessment covering vendor pricing, portion control, waste tracking, inventory accountability, recipe documentation, and menu-level profitability
• A scoring guide that shows where you stand compared to most restaurant owners we work with
• A revenue-to-dollar-loss chart that puts real numbers on even a small food cost gap
• Clear next steps so you know what to do with your results