WASTE NOT, WANT NOT (ADJUSTING PRODUCTION)

What this episode covers

Show Notes (Thrive Version)Episode Title: Waste Not, Want Not: Adjusting Production (Episode 89) Episode Description: You are wasting money by overproducing food that customers do not buy. In this episode of Thrive, Mike Hernandez explains how Store Managers must use the spoilage log to adjust daily food prep sheets and eliminate high food costs. What You Will Learn:Data Analysis: How to read the daily waste logs to identify severe overproduction on your menu.Changing the Prep Sheet: The exact method for talking to your staff and reducing prep quantities to match actual sales.Timing the Grill: How to identify off-peak hours and stop employees from cooking food right before the rush ends.Business Management: Mike shares his early experiences analyzing the graveyard shift trash to understand profitability. Resources & Links:Download the Production Adjustment Worksheet: Text the code word YIELD to 9 5 6 - 8 9 7 - 9 1 9 2.Recommended Listen: Drive: Episode 80.

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Frequently Asked Questions

How long is this episode of Thrive: Leadership Skills for C-Store Managers?

This episode is 3 minutes long.

When was this Thrive: Leadership Skills for C-Store Managers episode published?

This episode was published on March 28, 2026.

What is this episode about?

Show Notes (Thrive Version)Episode Title: Waste Not, Want Not: Adjusting Production (Episode 89) Episode Description: You are wasting money by overproducing food that customers do not buy. In this episode of Thrive, Mike Hernandez explains how Store...

Is there a transcript available for this episode?

Yes, a full transcript is available for this episode. You can read the complete transcript on the episode page.

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