Project Description
Monitoring your Cost of Sales percentage is one of the most important keys to restaurant success, as it allows you to take steps to improve the operation and ultimately improve the bottom line.
This software package is being used by anyone from the food and beverage service industry that wishes to improve their bottom line.
More Information
This is the food cost goal of your operation. This ideal food cost helps you plan your profit. If your operation returns an 18% profit running a 32% food cost, then you will likely be losing money if food cost climbs near 42%. Food cost can’t just be allowed to happen. It must be targeted or planned.
This is the perfect food cost. It is based on the principle of buying the correct product at the right price, receiving what is paid for, preparing, producing and serving only what the guest is entitled to receive, all the while maintaining adequate security measures.
This is the food cost that appears on your profit and loss statement. It is calculated by (beginning inventory + purchases) – (ending inventory). Read it and rejoice or read it and weep.