Passionate Culinary and Hospitality professional. Curating #meaningfulexperiences by means of #unreasonablehospitality.
Next Up! Food Cost%! Again there's a simplified answer and a complex one; in my opinion, both are justified. However, how does one go about costing first; using yields and portions or the ancient way to go using weights and volumes? Use weights as menu portions, use yield for costing. Plain and simple; Food Cost is total food purchases / total food sales. Accurate: purchases minus leftover inventory / total food sales. Break it down into each recipe process' usage, yields and portion, you will have a near accurate food cost. Industry standards? It is not that simple to price everything accordingly to "industry standards"; slow moving items, low yield and high food cost items in a diner, will have a higher food cost; priced to sell. Fast moving items, typically high yield and low food cost will achieve lowest food cost as it will sell quickly and requiring higher preparation rates(s). Each restaurant business has its own market segments, which means different demands, buying power and menu mixes. Industry standards? Does that really apply here?
