Stronger PROFIT starts back of house
/You don't need a full menu overhaul to unlock better margins. Often, the quickest wins come from small, practical changes behind the scenes. That’s exactly what the McCain Cost Control Playbook is designed to help you do. Built for busy foodservice venues, this free guide brings together simple back-of-house (BOH) improvements you can put into action straight away to help strengthen profit, reduce waste, and keep your kitchen running smoothly.
If you are looking for quick wins that make a difference, here is what you will find inside:
Cut, control, simplify: Tighten up waste, get on top of portioning, and streamline prep. Small shifts here can have a big impact on your bottom line without adding complexity for your team.
Costing made easy: Understand exactly which dishes are driving margin and which ones might be holding you back. The included worksheet makes it easy to put this into practice and start making smarter decisions fast.
Labour efficiency tips: Identify where time is being lost in prep and service, and where small changes can unlock hours each week. You’ll also get a practical labour worksheet to help track and manage pressure points.
Smarter menu pricing: Take the guesswork out of pricing. Learn how to protect your margins while still delivering value your customers are happy to pay for.
Your BOH Action Sheet: A simple quarterly checklist to keep your kitchen performance on track, so improvements aren’t just one-off wins, but part of how you operate every day.
These aren’t big, disruptive changes. They’re focused, practical actions that build over time, helping create a stronger, more profitable kitchen service after service. Your free McCain Foodservice Cost guide is ready, download it now and start making it work for your venue.
Download McCain's Cost Guide
