Quote:
.....My guess for food cost overall, is between 24% and 26%.
Problem is, I think I'm running higher...
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Did you figure your actual food cost yet? You can't do much without it.
25% food cost isn't too bad. I'm guessing you have a pretty good prime cost when you figure in labor.
I'd rebid all my purchases. I'd also look for any waste/theft/excessive comps.
Many people will tell you it is better to increase sales then to cut costs. You might find it advantagious to lower your prices a little bit to get better volume.
How is your breakage for china? It can add up with the epensive plates. The busiest sushi place in my neighborhood has all of 5 items of dinnerware (plates etc) and about 7 types of disposable items(chopsticks, napkins etc) in its inventory. This may sound like a lot, but it is actually very small.
How are booze sales, if any?
If all else fails, use more rice.