The GP gap: paper to bank

A menu can show 70% gross profit on paper and bank 60%. Move the sliders and watch where the points go. Illustrative; every figure is yours to set.

GP% on paper (from the menu mix)70% Weekly net sales, food and drink£7,000

Over-portioning (plates above spec)4% Waste not recorded3% Staff meals and drinks2% Short or substituted deliveries1% Voids, comps and refunds1.5%

Each slider is a share of your theoretical food cost that is spent but never sold. Four per cent over-portioning on a 30% food cost adds 1.2 points to the cost of sales.

GP% on paper70.0%

GP% in the bank66.5%

The gap, per year£12,700

The GP gap tab in the calculator works this out from your real stock counts and sales, then walks the causes in the order an operator checks them. Not advice; a method.