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 online lesson, chef turned restaurant consultant Ryan Gromfin shares a formula to help you calculate the real food costs in your venue.
What you'll learn in the Calculating actual vs ideal food cost lesson
- The importance of calculating food cost in your venue
- How to differentiate between actual and ideal food costs
Who the Better food cost management course is for
Hospitality business owners and managers, sharpen up your financial skills with help from the experts!
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.