Restaurant Food Cost & SOP Overhaul

Our restaurant in India still relies on handwritten logs and basic spreadsheets to track expenses, so food cost percentages keep creeping up. The immediate outcome I need is a clear, data-backed plan that reduces overall food costs while maintaining portion consistency and menu quality. Scope of work • Analyse present purchase invoices, recipe yields and wastage reports drawn from our manual records. • Design an easy-to-follow food-costing model (Excel, Google Sheets or another low-cost tool that fits our operation) showing ideal vs. actual cost for every menu item. • Recommend practical steps—vendor rationalisation, recipe adjustments, yield improvement—that translate into measurable savings. Standard Operating Procedures Complete SOP documents are required for: • Kitchen operations – receiving, storage, prep, cooking, hand-off. • Service and floor management – order flow, portion control, plate presentation, wastage logging. • Inventory management – par levels, first-in first-out, daily stock counts, variance reporting. Acceptance criteria 1. A working cost-tracking template populated with one week of our real data, demonstrating reduced variance. 2. SOP manual (PDF + editable format) clearly mapped to the three focus areas and ready for staff training. 3. A brief implementation roadmap outlining staff roles, daily/weekly tasks and key performance indicators to monitor going forward. All reference files and current worksheets will be provided on kickoff.