Food cost variance above 3 percent in UK restaurants is rarely caused by theft or careless staff. The usual cause is outdated par levels that no longer match real demand. Recalculating par levels using current usage data, supplier lead times, and a realistic safety buffer typically pulls variance back into the 0 to 2 percent range within a few weeks.
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INTRODUCTION
For more than a decade, hospitality operators have been told that digital systems will solve rising food costs, quoting delays and margin pressure. Yet the most persistent operational problem remains unchanged: invoices.
