The reason being that fast-casual restaurants have a scale advantage and more often than not have software helping them to minimise waste, keep stock lean and ordering efficient. Keep in mind that the industry average is, depending on the type of business you are in, 28% – 32%.įast-casual restaurants generally find themselves on the lower end of the brackets, while high-end restaurants also tend to have a higher food cost. To see how well you perform compared to other restaurants or food services convert actual food cost to food cost percentage. This is a stock count at the end of the period you are investigating.Įxample of actual food cost calculation formula: Add everything up to know your starting inventory value.Īdd the value of new purchases of week 34 to the value of the starting inventory.įrom this, you subtract the value of the ending inventory.
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