Lesson details

Keeping track of all the expenses in your hospitality business is crucial, but it is a complicated process. One of the most important aspects of the process is determining your food costs – and to do so, you have to figure out the actual vs ideal food costs first.

In this lesson, chef turned restaurant consultant Ryan Gromfin shares a formula to help you calculate the real food costs in your venue.

Learn hospitality skills for today’s world, including:

  • The importance of calculating food cost in your venue
  • How to differentiate between actual and ideal food costs

Instructor

Ryan Gromfin

Former chef Ryan Gromfin is a consultant for the restaurant industry. He uses his extensive experience to help owners and managers reduce costs and increase profits.

Read More