Cost Control
Cost control that tells you why, not just how much.
A single food-cost percentage is a blend of three or four different stories. We separate them, so every Monday you know exactly which lever moved and what to do about it.
- 16 yearsin hospitality
- 18+ venuescost control across Athens
- MScin hospitality management
- Athens basedon-site in Greece, remote anywhere
One number, three problems
Food cost as it lands on most P&Ls is opening stock plus purchases minus closing stock, over sales. A clean equation with fragile inputs.
When it moves, you need to know which of three things actually moved. The theoretical-vs-actual gap. Supplier price drift. Or menu mix. The fix for each is completely different. Guessing is expensive.
Weekly variance tracking
Theoretical vs actual food cost, separated and explained.
A supplier watch list
Three to five high-volume items tracked against costed price, flagged past 5%.
Prime cost monitoring
COGS plus labor, the number that actually decides whether the month works.
A Monday-morning routine
So the weekly number reads like a sentence, not a guess.
- 1We start with your last few weeks of stock, purchases and sales. We find where the inputs drift.
- 2We build the variance and watch-list structure around your real menu and suppliers.
- 3We run it weekly together until your team owns it.