About this episode
Show Notes (Thrive Version)Episode Title: Waste Not, Want Not: Adjusting Production (Episode 89) Episode Description: You are wasting money by overproducing food that customers do not buy. In this episode of Thrive, Mike Hernandez explains how Store Managers must use the spoilage log to adjust daily food prep sheets and eliminate high food costs. What You Will Learn:Data Analysis: How to read the daily waste logs to identify severe overproduction on your menu.Changing the Prep Sheet: The exact method for talking to your staff and reducing prep quantities to match actual sales.Timing the Grill: How to identify off-peak hours and stop employees from cooking food right before the rush ends.Business Management: Mike shares his early experiences analyzing the graveyard shift trash to understand profitability. Resources & Links:Download the Production Adjustment Worksheet: Text the code word YIELD to 9 5 6 - 8 9 7 - 9 1 9 2.Recommended Listen: Drive: Episode 80.
