need back of house ops & marginedge cleanup for 3 taco spots

Category: Web Development

Budget: 2500–2500 USDC

Need someone to untangle our back of house numbers and inventory across our 3 taco spots before patio season kicks off May 15.

Here is where we are at:

• Previous GM walked out two months ago and completely stopped mapping US Foods and Roma invoices into MarginEdge.
• Food cost is sitting at 38% right now which is insane for casual Mexican. It should be 29%.
• Recipe cards are totally out of date. Flank steak and avocado prices spiked and nobody updated batch prep yields or POS item costs.
• Labor scheduling in 7shifts is a mess. Shift managers are just copying old schedules without checking projected covers, so we blow overtime by Wednesday night.
• Tried having a lead bartender do the data entry last month. Total disaster, entered 50lb onion bags as individual units and threw off the whole ledger.

What needs to happen:

• Catch up 8 weeks of backlogged invoice reconciliation in MarginEdge
• Re-cost our top 25 high-volume menu items and batch prep sheets
• Set up accurate weekly par levels for dry storage, walk-in, and tequila stock
• Configure 7shifts labor budget templates to match hourly sales curves
• Build a simple daily kitchen waste tracking sheet that cooks will actually use

I'm currently expediting and covering prep shifts at the downtown store so I have zero time to teach basics. Need someone who knows restaurant margins and MarginEdge inside out. Want this wrapped up in 3 to 4 weeks.

Skills required

• Restaurant Management
• MarginEdge
• Food Cost Optimization
• Inventory Management
• 7shifts

Milestones are funded into USDC escrow on Polygon before work begins.