How the estimate is calculated
Inventory loss
Revenue × food cost × 6% — theft, spoilage, and stock variance
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Purchasing errors
Revenue × food cost × 4% — over- or under-ordering without forecasting
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Manual stock-take labour
Staff × 3 hrs/week × €10/hr × 4 weeks
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Order errors & remakes
Guests/day × 30 × 1.5% error rate × €10 per incident
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Stock control multiplier
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Total monthly loss (estimated)
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All figures are estimates based on industry-wide averages from Syrve operational data.
Coefficients are intentionally conservative. Actual losses may be higher.
Results vary by establishment type, size, and location.
