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Here is an article from 2008 I’m bringing back around because it is the most common asked question in the food service business.

O'Dell Restaurant Consulting's Blog

Calculating how much the food you sell costs you to sell is a very important practice in running a profitable restaurant. Knowledge is power, and knowing your food cost compared to your sales and your ideal food cost is very empowering information. By figuring your food cost percentage, you have an early warning system to alert you to potential theft and waste.

Before we get into the process for calculating food cost, it’s good to talk about how often this should be done. I suggest calculating your food costs at the end of every week. If you happen to have a cost control issue, it’s best to know as close to the time the occurence happened as possible. The farther you get away from an occurence that caused a cost problem, the harder it is to determine what that occurence was.

You are going to need to track a few pieces of…

View original post 1,019 more words

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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 April 28, 2012, in Articles. Bookmark the permalink. 1 Comment.

  1. Candice Anderson

    In restaurants, you need to be sure that you are earning from your business not just running it with having break even sales.

    Candice Anderson
    POS Systems for restaurants

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