For this special episode, I’m sharing some of the best tips from previous episodes, focusing on key areas such as food cost systems, leadership, and labor cost. Today’s episode is dedicated to food cost. We’ll explore how high food costs are often self-inflicted, provide a quick walkthrough on calculating food cost, delve into the concept of ideal food cost, and finish with some menu engineering basics. Whether you're a new listener or a long-time follower, this episode is packed with valuable insights.

What if I told you that while rising food prices do impact your bottom line, the majority of high food costs are self-inflicted?

Most restaurants operate 7 to 9 points above their ideal food cost. By utilizing accurate recipe costing cards and analyzing product mix from your POS system, you can determine your ideal food cost. This figure isn’t a national average but specific to your restaurant’s operations and menu.

Running a restaurant comes with its challenges, but by combining leadership, systems, training, and accountability, you can achieve the financial freedom you deserve.

Implementing the right food cost controls and menu engineering strategies are crucial steps towards a more prosperous restaurant.

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Learn the 3 principles the most successful restaurant owners follow and how you can learn to follow them, too: https://dsp.coach/principlesx3

Sponsor – Repeat Returns: http://repeatreturns.com/dsp 

Sponsor

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