THE MATH
How we work it out.
Three parts, each from your answers, added up for a year (52 weeks) and multiplied by your locations. An estimate, not results from Count the Crumbs customers.
Food you stop throwing outFood a week × 52 × the share thrown out × the cut you picked × locations.Thrown out: hardly any 3%, some 6%, a lot 9%, not sure 6% (Sodexo / LeanPath put most kitchens at 4–10%).
Labor you don’t over-scheduleLabor a week × 52 × the over-scheduling you cut × locations.A little 1%, some 1.5%, a lot 2.5% of labor.
Counting time backCounting hours a week × 52 × the time you save × locations × a manager’s hour.A little 15%, some 25%, a lot 40% of counting time.
The cut you pickedA little cuts waste 10%, some 20%, a lot 30%.You can change any answer and see the estimate again.
See it with your menu.
On a call we go through one delivery, one count and one of your dishes. No payment, nothing to set up.
