Your Food Cost Measurements Are Probably Wrong

Fischbach Enterprises, Toms River, New Jersey

You would be surprised how many chefs /owners in the restaurant industry do not know how to properly calculate food cost! They simply just divide their purchases by their sales, leaving out two key factors in calculating your food cost—beginning and ending inventory.

This is so important because you cannot properly calculate food cost without having a starting point and an ending point. I guarantee this is costing you money, because you can’t...