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Start Here

• Food and beverage cost is a major expense driver. Small mistakes compound quickly.
• Our goal: minimize errors, waste, and spoilage through clear habits and accurate tracking.
• Follow the recording rules exactly. When in doubt, ask the MoD. </aside>

Key Outcomes We Expect

• Accurate tickets for every item produced
• Minimal misfires and over-production
• Clear separation of waste vs spoilage tracking
• Donations handled safely and consistently

Daily Habits that Protect Cost

FOH

• Read orders back to guests before sending
• Fire items at the correct time to match pacing
• If a mistake happens, contact kitchen or bar immediately before production

BOH and Bar

• Only produce items with a corresponding ticket
• Batch and portion to spec. Avoid "just in case" cooking
• If an item was misfired, stop and record it per policy

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Proper Planning Prevents Poor Performance

Prep, portion, and pace to prevent rush mistakes.

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Policy Essentials

• Every produced item must have a ticket in the POS