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
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.