[Case Study] Operational Discipline Turns Food Costs into Savings

A multi-location restaurant franchisee was seeing steady customer traffic, yet profit margins were shrinking. Rising food costs driven by over-portioning, inconsistent prep standards, and waste threatened financial stability and long-term growth.

With experience working across more than 180 restaurant locations, CSH brings a unique ability to benchmark performance against peers and spot cost outliers. By comparing this operator’s food costs as a percentage of sales to industry expectations, we identified clear signs of inefficiencies that pointed to overuse, waste, and even potential theft.

Drawing on these insights, CSH recommended targeted staff training focused on portion control, inventory rotation, and standardized prep techniques. This wasn’t about cutting corners, it was about aligning operations with proven industry benchmarks and best practices. The training empowered employees to consistently manage resources while delivering the same quality product to customers.

Within just four weeks, the franchisee reduced food cost by 3%, representing approximately $22,500 in annual savings across three locations. The initiative delivered consistent product quality, lower waste, and faster prep times. By focusing on training and operational discipline instead of blunt cost-cutting, the franchisee turned a potential financial crisis into a cultural shift that boosted savings, efficiency, and team morale.