Webinar/Podcast
The 3 Most Impactful Food Cost Controls for Independent Restaurants
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It’s been estimated that as much as 10% - 15% of a typical restaurant’s food purchases are lost due to theft, waste or spoilage. Even if it were actually half that amount, the financial effect on any restaurant’s overall profitability would be profound.
The reality is, it’s very easy (and common) for restaurants to lose lots of money working with food. Improper portioning, theft, cooking mistakes, spoilage and high product prices are just a few of the many problems that result in higher food costs and lower profitability.
This webinar is for independent owners and managers who are serious about improving their restaurant’s profitability in 2026. We’re going to focus in on the 3 most effective practices and controls that have reduced losses due to food waste, spoilage and theft in thousands of independent restaurants.
What You Will Learn:
- A weekly report that will make your kitchen personnel more responsive and accountable for controlling your food cost
- One practice that has helped many independents lower their food cost 7% to 10% virtually overnight
- How better food cost practices actually improve your guest experience too!
- One practice you MUST implement immediately if you suspect employee theft
- Plus your comments and questions
About the Presenters:
Jim Laube
Founder RestaurantOwner.com
Jim has a diverse 30-year career in the restaurant industry that includes various staff positions, manager, controller, CPA and advisor to hundreds of independents throughout the U.S. and Canada. He is a popular restaurant industry speaker and seminar leader whose clients include the National Restaurant Association, Pizza Expo, SYSCO, Food Services of America, Gordon Foodservice, the New York Restaurant Association, Walt Disney and Papa John's.
Chip Romp
Senior Director, Workforce and Business Services
Chip Romp is a seasoned hospitality leader with over 30 years of experience in training, operations, and workforce development. Currently overseeing content and production at RestaurantOwner.com, he has played a key role in shaping the industry through his work with the National Restaurant Association, where he helped develop the Hospitality Competency Model and five registered apprenticeship pathways. A certified ServSafe instructor and master trainer for both the NRA and CHART, Chip has trained professionals across the U.S. Military, State Workforce Departments, and has overseen the training operations for major restaurant brands, including Ovation Brand and Fazoli’s.
Related Resources:
Download the Slides
Preview
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Download
Weekly Cost of Sales Worksheet
Calculate your food, liquor, beer and wine cost each week to know where you stand and better control their use. Includes an invoice log linked to the cost of sales worksheet for easy, efficient data entry.
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Download
Key Item Running Inventory Worksheet
Is someone stealing your food? How would you know? Tracking the use of your top 10-12 products is a powerful theft deterrent. Employees notice when you count things and it affects what they think they can get away with. Download this worksheet to help you get started immediately.
Attendee Questions & Comments
Question 1: What was the most valuable idea or insight you received?
Question 2: What is the #1 thing that you will try or do differently because of the webinar?
