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Don't Let Food Costs Decrease Your Restaurant's Profit Margin

Apr 21, 2020 food operations management, labor operations management, data analytics and reporting, CrunchTimer spotlight

Inventory management and food cost control are at the heart of profitability for restaurants as well as an area where effective changes can be made – even today. Understanding your Actual v. Theoretical Food Cost Variance (AvT) is a big piece of the puzzle when it comes to maximizing your restaurant operations.

Check out the Actual vs. Theoretical infographic below to learn how AvT affects your bottom line.

CrunchTime Actual vs. Theoretical Burger

Interested in learning how CrunchTime's Actual vs. Theoretical tool works? Request a demo today.

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