Cost Structure Checker
Ingredients, Overhead, Manpower, Margin — pick whichever one is running outside the healthy range for your setup, tick what's actually going wrong, and get a menu-engineering action plan built from real F&B cost-control practice. Includes a built-in Wastage & Par-Level Tracker.
Your numbers (optional)
Know your real percentages? Enter them and the categories below will auto-suggest which ones are worth a closer look. Don't know them yet? Skip straight to "Which cost area is giving you trouble?" below — you don't need any of this to start ticking causes.
Ingredients Overhead Manpower Margin
Not sure of your real numbers? Interactive Costing Analysis or Margin Analysis will work them out from your actual costs — come back here once you have them, or just skip ahead to the diagnostic below.
Which cost area is giving you trouble?
Cards outside your guide range are pre-suggested — tap any card either way to open or close its causes below.
Wastage tools
Modeled on a real kitchen SOP (document code SOP-KIT-WS01) — log every wastage event as it happens, with a reason code, so you know not just how much you're losing but why. Complements the Par-Level Tracker (switch tabs above) rather than replacing it: log here as things happen; reconcile total stock movement there every week or two. Nothing is saved — use "Save this log as PDF" below, or the page's own Save as PDF at the top, for a record.
| Time | Item | Category | Qty / weight | Est. cost (RM) | Reason | Notes / corrective action | Remove |
|---|
Daily total: RM 0.00
A periodic reconciliation, not an event log — log the Daily Wastage Log (switch tabs above) shift to shift, then come back here every week or two: count opening stock, purchases, and closing stock for a set period and this works out how much you actually consumed, how much of that was wastage (if you also enter an expected usage), and a suggested par level so you can order to a number instead of a guess. Nothing here is saved either — use "Save this tracker as PDF" below for a record.
| Ingredient | Unit | Opening stock | Purchased | Closing (counted) | Expected usage optional | Consumed | Wastage | Wastage % | Avg / day | Suggested par | Remove |
|---|
Your action plan
Built from whatever you've ticked above, worst deviation from your guide range first — if you haven't entered numbers for a category, it's simply listed after the ones you have.
Want a prioritized, plain-English version?
Optional — describes and prioritizes exactly what you've ticked above using standard menu-engineering practice. It never invents a cause you haven't selected or a number you haven't given it.
Want hands-on help fixing this?
Tell us what you found — costing, recipe SOPs, staffing schedules, supplier renegotiation, we help with all of it. We'll get back to you within 1-3 business days.
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How this works
The guide ratios above are the same table Interactive Costing Analysis, Margin Analysis, and Rental Calculator already use on this site — a scaled-down version of the classic full-service F&B benchmark (roughly 28-35% food cost, 25-35% labor, 20-30% overhead of revenue), leaned out further for a home-based or stall setup and scaled back up for a full store.
A category counts as "Running high" (or "Running low," for Margin) once your entered % sits more than 5 points outside the guide number — close enough that ordinary month-to-month noise doesn't falsely flag something. You can flag or unflag any category by hand regardless of what the numbers say; a gut feeling that something's off is a perfectly good reason to check.
Every cause and every action step is standard F&B cost-control / menu-engineering practice — FIFO, par-level stocking, portion control, yield testing, labor-to-sales scheduling, and the same Star/Plowhorse/Puzzle/Dog framework Margin Analysis's own chart uses. This tool is educational, not a diagnosis of your specific business — for anything material (a lease renewal, a big staffing change), it's worth a second opinion from an accountant or an experienced operator, and we're always happy to be that second opinion too.