Archive
Tag: restaurant food cost
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Your Food Cost Percentage Is Fine — So Why Are You Losing Money
When it comes to finding where you’ve losing on food cost, know that a lot of what drives food cost never shows up as a clean line item on your P&L. It’s invisible until you know where to look.
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Your Food Cost Percentage Is Fine — So Why Are You Losing Money
You calculated your restaurant food cost percentage the right way. You’re taking inventory, you’re using the correct formula, and the number that comes back looks reasonable. So why does your P&L still feel like something is missing? Here’s something I share with restaurant owners all the time: Your food cost percentage can look perfectly acceptable…
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The 3 Numbers More Important Than Your Food Cost Percentage
I want to give you three numbers, other than food cost percentage, that paint a much clearer picture of what’s really happening in your restaurant.
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Why Cutting Food Cost Without This System Always Backfires
To cut your restaurant food cost, start with a system that’s simple, fast and immediately actionable Let’s talk about a waste tracker.
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What Your Restaurant Food Cost Isn’t Telling You
Let me explain what your restaurant food cost isn’t telling you, because that percentage you’re staring at isn’t the problem. It’s the clue.
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Why Your Restaurant Food Cost Is Always Wrong
If your restaurant food cost seems to change every time you calculate it, you may not have a food cost problem at all. Instead, you likely have a process problem.
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The Brisket Problem Killing BBQ Restaurant Profits
If you want to improve BBQ restaurant profits or make money in the BBQ business, understand that BBQ has a tough financial model compared to other restaurants.
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3 Strategies Every Restaurant Owner Needs in 2025’s Uncertain Economy
Out here in the real world, the economy is shaky. Independent restaurants are feeling it. Here are three strategies restaurant owners need in 2025's economy.
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Are Portion Sizes Ruining Your Restaurant Food Cost?
Every time plates come back with half the food untouched, you’re not feeding your guests, you’re feeding the garbage can. Back to basics: portion control.
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How Restaurant Owners Can Get the Most from Their Food Distributors
Let's talk about one of the most misunderstood and underutilized tools in your restaurant: your food distributor.