Let’s face it – managing food costs for your restaurant is tough. In fact, 52% of restaurant owners cite food cost control as one of the most challenging aspects of running a restaurant. With food costs constantly changing and seasonal price fluctuations of produce, it’s easy to see why.
Food costs in the restaurant industry are usually measured as a percentage. This helps restaurants determine how to price different menu items. The infographic below aims to help restaurant owners better manage their food costs by showing them how to calculate their food cost percentage, then use that number to determine their restaurant’s profitability.
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