Food cost control refers to the measures that are put in place to control the prices of food.
Food cost control refers to the measures that are put in place to control the prices of food.
The importance of food cost control is to maintain profit margins for the business. In a restaurant food costs and labor are the highest expenses to the business.
Clement Ojugo has written: 'Practical Food and Beverage Cost Control' -- subject(s): Food service, Cost control
Buy cheaper food, or learn to cook with less.
Food cost is a percentage created from a lot of variable factors. Waste, Theft, and the actual varience of the foods cost through out the month factor in to your food cost. If you keep control of your waste by avoiding mistakes and keeping track of and compansate for all waste and control foor givin away or going out the back door you will have a low food cost percentage of your profits.
Theoretically you always want to keep your real food cost below 33% of your food sales. To figure out your food cost percentage you simply divide your cost of food by your food sales, then move the decimal. I aim for a 28% food cost in the hopes that it falls at or below 33% in reality. If your real food cost is below 33% and your other areas of cost are under control, you should be turning a profit.
FOOD COST- ($)COST YOU SPEND ON FOOD( WHICH IS ALOT) :D
Food cost = (cost of goods - inventory) / gross food sales
Food cost $5
Importance of cost control in project management?
total use of food cost divided by net sales is food cost percentage
If you know the food cost against sales, it is 100*(food cost)/sales. If you do not know food cost or sales, you cannot know the answer.