![]() ![]() Your restaurant relies on tons of different equipment and machines. Sophisticated operations are able to incorporate these material costs into plate costs, adjusting food cost percentages to include these expenses. Paper and plastic items, such as to-go containers, bags, and plastic cutlery, are a regular monthly expense that can’t be overlooked - especially if you do a ton of carryout sales. With takeout and delivery being such popular sales channels, many restaurants have ramped up expenses for carryout materials. Doing so is critical for wrangling control of your profitability. You’ll need to determine the food cost percentage that’s right for your operation. While that’s an easy number to remember, it won’t apply to every operation. The industry standard floats around 30 percent. ![]() ![]() Remember, there’s no right food cost percentage. This costing data from your food and beverage expenses enables you to be intentional with your menu prices and target food cost percentages for individual menu items. Recipe costing can then level up to plate costing - and with that, you’re able to track your cost of goods sold, or COGS. Once you’ve achieved consistent, reliable ingredient cost tracking, you can stack ingredients to get to recipe costing. Modern, data-focused restaurants use invoice automation to track ever-changing ingredient prices and set a strong foundation for their food cost. Profitable restaurants always have a firm grasp of their food costs. 8 typical restaurant monthly expenses you can count on 1. ![]()
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