{"id":1672,"date":"2026-02-09T13:02:56","date_gmt":"2026-02-09T12:02:56","guid":{"rendered":"https:\/\/qualpro.co\/?post_type=slownik&#038;p=1672"},"modified":"2026-02-09T13:03:00","modified_gmt":"2026-02-09T12:03:00","slug":"cost-of-food-sales","status":"publish","type":"slownik","link":"https:\/\/qualpro.co\/en\/dictionary\/cost-of-food-sales\/","title":{"rendered":"Cost of Food Sales"},"content":{"rendered":"\n<p>Cost of food sales represents the direct cost of food sold, excluding labor and overhead.<\/p>\n\n\n\n<p>Why it matters:<br>It is one of the most sensitive drivers of restaurant and banquet margins.<br>Practical use:<br>Menu engineering and portion control are used to manage food cost ratios.<br>Real-life examples:<br>Rising ingredient prices reduce profitability when menus are not re-priced accordingly.<\/p>\n","protected":false},"template":"","class_list":["post-1672","slownik","type-slownik","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/qualpro.co\/en\/wp-json\/wp\/v2\/slownik\/1672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/qualpro.co\/en\/wp-json\/wp\/v2\/slownik"}],"about":[{"href":"https:\/\/qualpro.co\/en\/wp-json\/wp\/v2\/types\/slownik"}],"wp:attachment":[{"href":"https:\/\/qualpro.co\/en\/wp-json\/wp\/v2\/media?parent=1672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}