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Our largest store expense is food cost. This includes everything from sandwiches and desserts, to salad dressing and dipping sauces. Obviously there are many more items, but this gives you an idea that it’s not just our hot and cold food items. It also includes our condiments. As a leader there are many ways that you can help control these costs.
Food Cost is how much we have paid for food that should be in inventory and/or sold.
It can be best understood through the following equation… Food Cost = Beginning Inventory
CALCULATING FOOD COST
CALCULATING FOOD COST
Calculating Food Cost.pdfUse this infographic to understand how food cost is calculated
TARGET FOOD COST
TARGET FOOD COST
Target Food Cost.pdfUse this infographic to understand how target food cost is calculated
FOOD COST GAP
FOOD COST GAP
Food Cost Gap.pdfUse this infographic to understand how food cost gap is calculated
MONTHLY FOOD COST REPORT
MONTHLY FOOD COST REPORT
Food Cost Report.pdfUse this infographic to understand how the different components of the food cost report come together.
FOOD COST 101
FOOD COST 101
Food Cost 101.m4vUse this narrated presentation to learn more about how food cost, target food cost, and food cost gaps can be used by the leader to analyze and understand their food cost metrics.
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