Underpriced Menu Items from Inaccurate Plate Cost Calculations

$1,500-$4,000 per week (beverage is typically lower margin than food, but underpricing accelerates loss; beverage is often 25-35% of restaurant revenue) • $3,000-$7,000 per week (accumulated across all recipes with portion drift). Multiply by underpriced item frequency and transaction volume. • $3,500-$8,750 per week (5-10% revenue loss on food sales). Example: $500K weekly food revenue × 8% overage = $40K monthly loss.

Excel sheets shared via WhatsApp for quick cost checks. • Front of House Manager uses spreadsheets to track menu price changes; maintains personal notes on 'problem items'; communicates verbally with Sous Chef about which dishes are 'money losers'; makes emergency pricing adjustments to POS without full documentation; sometimes discounts items to move inventory rather than repricing • Manual Excel spreadsheet tracking ingredient cost changes; WhatsApp notifications to management; relying on memory of price increases; delayed or incomplete communication of cost updates to pricing team