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Bringing this article back around. It’s a good read.

O'Dell Restaurant Consulting's Blog

One thing I’ll never forgive formal culinary schools for, is teaching new impressionable would-be chefs to use a budgeted cost percentage to price food menus. Chain restaurants share an equal responsibility for perpetuating this bad practice by focusing their managers on food cost percentages without letting them in on the secret that the cost percentage is a management tool, not a pricing tool.

Though most culinary programs teach many different methods for pricing food, every culinary student seems to emerge from the Culinary Institute of America or Le Cordon Bleu believing in the world of restaurants, all they have to do to be profitable is serve great food and deliver a 33% food cost, or is it 25%, or 35% or 30% or 19%? The truth is, hitting a budgeted food cost does nothing to guarantee there will be enough money left over from the sale to pay…

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About friendthatcooks

Food service consultant and owner/operator of an in-home weekly meal prep service in Kansas City, Chicago, St. Louis, Omaha, Des Moines, Denver, Milwaukee and Wichita

Posted on February 5, 2012, in Articles. Bookmark the permalink. 3 Comments.

  1. feels price is the secondary , primary thing is the quality of food

  2. @ john perk…do you find it necessary to SPAM a food consulting blog with the website link of a restaurant? Inappropriate.

  3. Thanks for the heads up that there was a link stuck in there Al. I have removed it. I think its important to keep a blog honest and on topic.

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