Restaurant Menu Costing — How to Automate Recipe Calculations & Eliminate Low-Margin Items
For restaurant operators and F&B operations managers, the devil really is in the details. It’s an ironclad rule in the hospitality industry and menu costing is no exception. The most important of those details is your cost baseline. It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual […]
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? […]
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 […]
