Cost Control Guide for Restaurants
Practical guide for restaurant owners on cost control using recipe costing, portion consistency, waste tracking, inventory, and vendor management systems. Food cost is usually the second-biggest expense in a restaurant after labor. For many concepts, a healthy food cost percentage sits around 25-35% of food sales. When that number creeps up even 2-3 points, it can wipe out most of your profit.For example, if your restaurant does $80,000 in monthly food sales -- At 30% food cost, you spend $24,000 on food.- At 33% food cost, you spend $26,400.That extra 3% is $2,400 a month, or almost $30,00...
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