CafeMalaysia
Cafe chain closes a 5-point food cost gap
A growing cafe chain closed the gap between theoretical and actual food cost through recipe costing, portion control and weekly counts.
−5 pts
Food cost gap
−40%
Waste
RM220k
Annual saving
The challenge
Actual food cost sat five points above theoretical, with no visibility into where the loss came from across a fast-growing chain.
The solution
Re-costed all recipes, standardised portions with scales on the line, introduced weekly high-value counts and a waste log.
The results
The food cost gap closed to under one point, waste fell 40%, saving an estimated RM220k a year across the chain.