#### TommyTwoTone

##### New member

Alright… So we have been at this for like three years… our product cost has rarely been below 33%, I am kind of tired of having to go toe to toe with coworkers on or product cost being to high… they feel like everything is in line and can get little better (we are consistently at 36-38% product cost)… Our menu is priced out between 18 and 24% for all items… I would think a waste cost of almost 40% is a bit high…

Is there anybody who has had this problem and has anyone found a good way to find out where the “Bleed” is?

I do not think it is blatant theft,

Some tit bits of info.

On and off shift employees are allowed to get 50% off pizza based items

Full price for everything from ice cream to freezer goods

soda on shift is .25 cents

soda off shift is full price,

we prep roughly 70% of our product… (like 60# of chicken a day is cut) I think we might be wasting in prep

It used to be that a lot of our sales where full priced pizzas, lately we have been selling alot of specials… one of our best selling ones is two large two topping pizzas for 13.98

we use fairly generic yet consistent cheese it is .40 over block

Please help me to figure out where we could be loosing at?

Is there anybody who has had this problem and has anyone found a good way to find out where the “Bleed” is?

I do not think it is blatant theft,

Some tit bits of info.

On and off shift employees are allowed to get 50% off pizza based items

Full price for everything from ice cream to freezer goods

soda on shift is .25 cents

soda off shift is full price,

we prep roughly 70% of our product… (like 60# of chicken a day is cut) I think we might be wasting in prep

It used to be that a lot of our sales where full priced pizzas, lately we have been selling alot of specials… one of our best selling ones is two large two topping pizzas for 13.98

we use fairly generic yet consistent cheese it is .40 over block

Please help me to figure out where we could be loosing at?

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