Cost of Food Sales

Cost of food sales represents the direct cost of food sold, excluding labor and overhead.

Why it matters:
It is one of the most sensitive drivers of restaurant and banquet margins.
Practical use:
Menu engineering and portion control are used to manage food cost ratios.
Real-life examples:
Rising ingredient prices reduce profitability when menus are not re-priced accordingly.

Sprawdź również

A

B

C

D

E

F

G

H

L

M

N

O

P

R

T