This SI Margin Improvement checklist helps quick-service and restaurant teams boost profitability through better controls and accountability. It guides managers on sales accountability practices like tracking discounts, voids, and zero tickets, and reviewing credit card batch reports. It covers food and paper (F&P) management, including accurate inventories, waste entry, supplier credits, proper portioning, fryer filtration, and machine checks such as weekly slush brixing and overrun tracking. Labor management steps include timecard reviews, punch edits, scheduling to avoid overtime, and monitoring service performance.
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