Running a restaurant, catering service, or culinary school can be an expensive and complex undertaking. To make sure your business stays afloat, you must make regular and accurate calculations of your food costs. There are three main calculations you need to stay on top of: the maximum allowable food cost (which tells you how much you can afford to spend); the potential food cost (which tells you how much your menu costs); and your actual food cost (which tells you how much food you’re ordering for your business). Comparing these three figures will help you make the adjustments and tweaks that ensure your business’ long-term success.

How to calculate food costing.
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2 thoughts on “How to calculate food costing.

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