How to Calculate Food Cost? Formulas for Chefs and F&B managers
Calculate food cost and boost profit; it is the first lesson anyone working in the restaurant business learns. And rightly so. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%. That is enormous. Nothing worse than working hard and not making any money, right? […]
9 Ways to Reduce Food Cost Without Giving in on Quality
In the hospitality industry food costs averages between a whopping 28%-35% of turnover. Reducing food costs is serious business. It effects your bottom line big time. Let’s face it, the basic equation of check average divided by food purchases simple doesn’t cut it anymore in the highly competitive restaurant industry. You need to know how […]
7 Causes for Variance Between Actual and Ideal Food Cost
Food cost control is crucial for profitability in hospitality. You need to know how to calculate food cost accurately. If the actual food cost in your restaurant or hotel is higher than the ideal food cost (aka theoretical or target food cost), the reason for this can always be traced back to one or more of […]
