Cost Tip of the Month

  Portion control is a vital part of keeping costs down and profit up.  This is a good month to check that your burgers are portioned at  ¹/4 pound consistently.  We suggest that you have a digital scale (you can find them at any Walmart) and have your cooks check their weights periodically.  The difference in cost between a ¹/4 pound and ¹/₃ pound burger is about $0.20.  That may not seem like a lot of money but if you sell just 75 burgers a day that would total $15.00/day or $450.00/month.  That is just the amount of money it costs in waste.  The true cost of that $0.20 per burger is even greater if you consider the lost revenue on the burgers you could have sold if you had not over portioned and wasted that meat.  By over portioning the burgers at ¹/₃ you are effectively cheating the Diner out of one burger for every three that you sell.  So if you sold 75 burgers a day, it not only cost you $15.00 in waste but an additional $107.25 in lost sales because you’ve wasted enough product to sell another 25 burgers.  

Making your burgers 1/3 lbs. instead of 1/4 lbs. costs your Diner an average of $122.25 per day or $3,667.50 per month or $44,010.00 per year!