Free FOOD COST evaluation

Experiencing any of these issues?

• I work 60-80 hrs a week and I’m still not making money.
• My cost of goods percentage can vary by 5 to 7 points per month and I have no idea why.
• I stopped counting inventory every week. It takes too long and no one wants to do it. Besides, it isn't that big a deal and my accountant eventually gets me my numbers.
• Plate costs, who has time to calculate that? We've been profitable so why worry about that?
• I typically just buy everything from the same vendor. They are all comparable in price so it really won't make much difference. 
• A scale a the back door. Why bother with that? And a purchase order, that’s something only big companies do. I trust my vendors.
• I never really sat down and thought about my shrinkage percentage. Sure I'm aware of over-portioning, theft and some of the other contributors to shrinkage but when you tell me it is likely between 6% and 15% of my volume I really have a hard time believing that.