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SI Margin Improvement Checklist

by Jerry Fogel, from the Community

Downloads: 90+
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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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Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
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Confirm accountability and compliance with a digital log

With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

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Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.