Tag: Food cost
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Prime Cost Recovery Playbook: 80% to 65% in 90 Days
Cut restaurant prime cost from 80% to 65% in 90 days. Five levers: recipe recosting, portion control, labor per hour, delivery fees, waste.
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Restaurant Food Cost by Concept: Is 33% Good or Bad?
33% food cost means nothing without the concept. QSR wants 28-32%, steakhouses run 38-42%. Real benchmarks and the tradeoffs by segment.
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Using AI in Restaurant Finance: What Actually Works (And What Doesn’t)
Where AI actually moves the needle in restaurant finance — forecasting, food cost variance, menu engineering — and where it still doesn’t.
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Restaurant Food Cost Calculator: Run the Math in Five Minutes
The actual restaurant food cost formula, worked example, and ideal-vs-actual gap analysis. Plus benchmarks by concept type.
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Staff Meals, Employee Discounts, and the Hidden Impact on Your Food Cost
Staff meals are one of those line items that never gets enough attention. Every restaurant has some version of a policy, free shift meals, percentage discounts, take-home of mistakes, but most operators don’t know what it’s actually costing them. After 15+ years managing restaurant P&Ls, I’ve seen employee meal programs…
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Restaurant Inventory Management: The Weekly Habit That Saves Thousands
Most restaurant operators know their food cost percentage. Fewer know exactly where that number comes from week to week. The answer is inventory, and the operators who count it consistently, accurately, and on a fixed schedule are the ones who actually control their margins instead of just reporting them after…
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How to Lower Food Cost in a Restaurant
How to lower restaurant food cost: the five levers that move it — purchasing, portioning, waste, menu mix, and weekly tracking — plus target benchmarks.
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How to Calculate Restaurant Food Cost (Step-by-Step)
Last updated 2026-07-29. Restaurant food cost is calculated by taking beginning inventory plus purchases minus ending inventory, then dividing that number by net food sales and multiplying by 100. A healthy full-service restaurant runs 28% to 32%, quick-service 25% to 30%, pizza 18% to 24%, and a bar-driven concept 22%…
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Supplier Relationships: How to Turn Purchasing Into a Competitive Advantage
Most restaurant operators think of their food and beverage suppliers primarily as vendors, companies that deliver product on a schedule and send an invoice. The relationship is transactional: you order, they deliver, you pay. This is a workable arrangement. It is also a significant missed opportunity. A well-managed supplier relationship…
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Supplier Rebates: The Hidden Revenue Most Restaurant Operators Leave Behind
Supplier rebates are one of the most consistently underutilized financial opportunities in independent restaurant operations. They are not widely discussed, not prominently marketed by distributors, and not tracked by most operators, which is precisely why the operators who do track and capture them gain a meaningful and invisible cost advantage…