A mate from culinary school WhatsApp'd me a link, complaining his boss works 70-hour weeks just to stay afloat. I clicked expecting a funny rant, but the section about the healthy 28-35% food cost range is what interested me. My ENG gastropub has been bleeding money, and I had no idea how to calculate the percentage for my dishes. I am thoroughly satisfied with how the guide breaks down the math. It uses real examples that make the confusing formulas make sense. I finally realized my fish and chips are priced completely wrong. If you are tired of working for zero reward, browse this site to see how simple the calculations can be once someone actually explains them.
A mate from culinary school WhatsApp'd me a link, complaining his boss works 70-hour weeks just to stay afloat. I clicked expecting a funny rant, but the section about the healthy 28-35% food cost range is what interested me. My ENG gastropub has been bleeding money, and I had no idea how to calculate the percentage for my dishes. I am thoroughly satisfied with how the guide breaks down the math. It uses real examples that make the confusing formulas make sense. I finally realized my fish and chips are priced completely wrong. If you are tired of working for zero reward, browse this site to see how simple the calculations can be once someone actually explains them.