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A small corner of the online universe where food cost wizards can refine their craft.
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Food Cost Basics
Several people have emailed me in the past few months asking how to calculate their food cost percentage . In addition, many people have ask...
Basic Recipe Costing
The majority of operations I start work with do not have an operations manual. These same operators have no formal training for new hires. ...
Food Cost - Beyond Basic
In last week's article Food Cost Basics , I outlined the traditional formula for calculating food cost percentage. At the heart of the...
Reader Question - Average Per Cover Calculation
Dear Sir, Hope you are doing well, i need one clarification. When we calculate the Average Spend for the Food and Beverage, if the g...
Cost Per Serving vs. Servable Pound
My standing rib roast cost a lot less this year. Overall, I paid $40 for a 4 rib roast which was nicely marbled and labeled certified Angus...
Include Disposables in Food Cost?
Respected sir, Just wanted to know whether paper plates, plastic items, glasses and cups should be included in the food cost calculation. ...
Effective Food Cost Control
It is very important to use clear, properly prepared reports to analyse food cost results. Often, the reports become the focal point due to ...
Basic Food Cost Analysis
An investment of time and money in any recipe costing model has a payoff in food cost analysis. Most operators lack sufficient information ...
How to Calculate Food Waste in Production
Dear Joe, Good day to you. I would like to know how to calculate the food wastage percentage in any food production area. Also, ho...
Do You Know Your Break Even Point?
In my MBA program at Rutgers University, they made sure every graduate could calculate break even points. We were given a myriad of scenario...
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