If you’re like most restaurant owners, you’re not sure how much it costs to make any one dish in your commercial kitchen. That makes sense, given the unstable nature of restaurant commodities and the realities of invoice creep.
In the modern world, food costs are some of the most important factors in overall profitability, but most owners and managers aren’t sure how to get a grasp on them accordingly. After all, many recipes require a few dozen ingredients, and it’s hard to price those out accordingly. Add to this the stress of rushing to keep up with customer demand, and you’ve got a tough equation to solve.
November 28, 2017
by Ashley A