Methodology
How we calculate leaks and savings
Every figure we show you is built from your own numbers — POS exports, supplier invoices, rotas and delivery-app statements — never from industry averages alone.
What "identified" vs "achieved" means
Identified losses are leaks we can point to in your data: a dish priced below its true cost, hours rostered beyond what covers needed, stock counted in and never sold. They are measured, not guessed.
Planned savings are the portion of those leaks our action plan targets, valued in AED per month. They become achieved only after the fixes are in and your next P&L confirms them — which is why our case study is labelled "identified and planned, not yet achieved".
The benchmarks we compare against
- Food cost: 28–32% of sales for most casual dining venues
- Labour (fully loaded): 25–30% of sales
- Waste, spoilage and comps: 1–4% of sales
- Voids and discounts: under 2% of sales, all with a named reason
Benchmarks are starting points from UAE venue P&Ls we work with — your concept, location and service style shift what "healthy" looks like. The audit sets targets for your venue, not a template.
What you receive
A report that values every leak in AED per month, ranks fixes by impact and effort, and names an owner and a date for each one. If we can't find leaks worth more than the audit fee, we tell you on the free initial check — before you spend anything.