Will today's costing still hold in three months?

The chapter's question

Which numbers do I need to look at each week, and for how long, to know whether the kitchen is earning or leaking?

Big idea

A correct cost sheet that nobody reopens is, after three months, as wrong as one never made. What keeps it right is a fixed review schedule and one person assigned to count.

In this chapter

1. Part 5.1

   Five Numbers Every Week

   If I only have 20 minutes a week with the books, which five numbers should I look at?

2. Part 5.2

   Theoretical and Actual Food Cost

   How far apart are my recipe-based food cost and my month-end stock-based food cost, and where does the gap sit?

3. Part 5.3

   Handing the Counting to the Kitchen

   Which weighing, logging and counting jobs can I hand to others in the kitchen, and how do I know they are done right?

4. Part 5.4

   A Year-Round Costing Calendar

   When in the year is my costing sheet most likely to go wrong, and when do I rebuild it?

Chapters of The Profitable Kitchen

1. 1.Am I paying for food, or for what disappears?
2. 2.If the recipe is right, why is every bowl different?
3. 3.Is my best seller actually paying the rent?
4. 4.Busy every day, so why is the month still short?
5. 5.Will today's costing still hold in three months?