Ad Type: Looking for a job Experience Level: Senior Contract Type: Full-time Qualification: Bachelor Consultation from a restaurant owner: Client: I feel like I have a lot of waste, but I don't know its source. My response: Is the waste in raw materials, production, or returns? Client: I don't have clear numbers. My response: This is where the problem starts. If waste is not recorded daily and its cause identified, you will not be able to control it, no matter how much sales increase. After reviewing the situation, it became clear that a large part of the loss was due to the lack of accurate tracking of quantities dispensed and comparing them with actual sales. Profit does not depend solely on sales volume, but on your ability to control costs and waste. Mohamed El Shenawy Restaurant Operations and Development Consulting First phone consultation is free for 30 minutes.