Restaurant Cost Control Checklist

Use this restaurant cost control checklist to improve margins and streamline operations. Review energy-saving practices, verify no water leaks, and ensure equipment is only running when needed. Minimize labor waste by tracking accurate clock-ins, scheduling lean during downtimes, and engaging managers in labor control. Standardize ordering, inventory, and portion control with correct on-hands, rotations, line levels, scales, and chemical par levels. Reinforce fresh food behaviors: proper fry batches, bacon quantities, bread and seafood levels, and no sandbagging cut fruit. Maintain hot and steam table temperatures and mark settings. Use specials to reduce waste and audit trash for wasteful behaviors. Analyze pmix reports for sauce charges and soft beverage sales to identify profit opportunities.