Growth & Profitability
COST CONTROL.
The routines that keep food and labour cost from drifting month after month.
The business problem
Cost control is a habit, not a project. The systems have to outlast the consultant.
What we analyze
- Actual service flow at peak
- Staff schedules and station capacity
- Receiving, stock counts and waste records
- Quality standards and handover points
01What We Do
Purchasing discipline, inventory counts, portion control, waste logging and a weekly cost review the management team can run themselves.
02Our Approach
Install the routine, train the team, then step back and audit.
What You Get
- 01Purchasing and receiving process
- 02Inventory and count schedule
- 03Portion control standards
- 04Weekly cost review format
- 05Written procedures for receiving and storage
- 06Portion specifications the kitchen can hold to
- 07A waste log that produces decisions, not paperwork
- 08A stock-count routine sized to the operation
Our Approach
- 01
Observe
The current routine watched in service, not described.
- 02
Quantify
Where the loss is, and roughly how much it is worth.
- 03
Design
Procedures written for the team that will run them.
- 04
Embed
Training, a checklist and a review cadence.
Frequently Asked Questions
Is this only for large operations?
No. Smaller venues often leak proportionally more, because nothing is written down and everything depends on one person.
Will staff resist the routine?
Less than expected when the procedure is short, written in their language, and explained by its purpose rather than imposed.
Related
SolutionOperational AuditA review of how the operation actually runs, including field visits where appropriate.- ResourceRestaurant Audit ScorecardAn editable restaurant workbook for restaurant audit scorecard, with structured inputs, working calculations and an action-ready summary.NORIVA / KNOWLEDGEFrameworks
Restaurant Audit Scorecard
Restaurant & Café Consulting - ResourceRestaurant KPI DashboardAn editable restaurant workbook for restaurant kpi dashboard, with structured inputs, working calculations and an action-ready summary.NORIVA / KNOWLEDGETemplates
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Restaurant & Café Consulting - ToolPrime Cost CalculatorCost of sales and labour read together, because they trade against each other.
- ToolLabour Cost CalculatorLabour percentage alongside sales per labour hour — the measure a rota can actually be managed by.
ArticleThe cost that leaks before the kitchenPurchasing, receiving and storage decide a large part of food cost before a chef touches anything — and they are the least supervised part of most operations.
More NORIVA services
All Services →- Growth & PerformanceWe help F&B businesses turn performance data into clearer decisions, stronger execution and sustainable growth.
- Performance AnalysisOne monthly report that puts marketing, sales and cost on the same page.
- Growth StrategyThe plan for the next twelve months — more covers, more branches, or more margin.
- Brand Strategy & IdentityWe define the strategy, positioning and identity that make an F&B brand distinctive, coherent and ready to grow.
- Social Media ManagementAlways-on channel management that keeps your restaurant in the feed and in the conversation.
- Content StrategyA content plan built around what the restaurant needs to sell, not around what is trending.
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The routines that keep food and labour cost from drifting month after month.