27 Point Restaurant Profit Leak Checklist
Free Resource, No Catch

27 places your restaurant is losing money right now.

Independent operators doing $500K to $20M overlook the same profit leaks. This checklist names all 27, tells you where to look, and puts a dollar value on each one.

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What's Inside

Every category operators overlook.

The checklist is organized into five categories, each with specific questions to ask and dollar values to assign. Most operators find 8 to 14 items that apply directly to their operation.

Food Cost & Waste 6
  • Recipe costing and plate cost accuracy
  • Waste tracking and variance reporting
  • Receiving procedures and over-pouring
  • Theoretical vs. actual food cost gap
Labor & Scheduling 6
  • Scheduled vs. actual hours variance
  • Overtime patterns and overtime cost
  • Manager-to-staff ratio by daypart
  • Clock-in and clock-out compliance
Menu Pricing 5
  • Contribution margin by item
  • Menu items priced below cost threshold
  • Last price increase date vs. COGS change
  • High-margin item placement and visibility
Vendor Relationships 5
  • Contract review and renegotiation dates
  • Delivery fee and minimum order costs
  • Price increase notices and compliance
  • Competitive bid frequency
Operational Cash Flow 5
  • Timing gap between receipts and obligations
  • Credit card processing fees and rate review
  • Untracked owner draws and personal expenses
  • Bank reconciliation frequency
Takes About 20 Minutes

Work through each category with your most recent P&L and a calculator. Operators who do this carefully almost always find at least one area worth a real conversation.

Who This Is For

Built for independent F&B operators.

The checklist was developed from 20+ years of working inside and alongside independent concepts. It is not a generic business guide. Every item on it exists because real operators are losing real money there right now.

Independent Restaurants Bars & Nightclubs Breweries & Taprooms Coffee Shops & Cafes Multi-Location Groups Fast Casual Concepts
2 to 5 pts

Prime cost improvement operators we work with regularly achieve in the first year

27

Specific areas checked, each with a dollar value to assign to what you find

20 min

How long it takes to work through with your most recent P&L in hand

Petrichor CFO

This checklist was developed by our team based on 20+ years of experience working inside independent F&B concepts and 25+ years of accounting and finance. We built it because operators kept asking us where to start. This is where to start.

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