To keep your restaurant business afloat, you need to be able to accurately calculate your food cost. This means keeping track of how much it costs to produce each item of food as well as the cost of goods sold (COGS) over a specific period of time.
In this lesson, chef turned restaurant consultant Ryan Gromfin breaks down the different formulas for calculating the cost of goods sold in your venue.
Learn hospitality skills for today’s world, including:
- How to determine the cost of goods sold in your venue
- How to avoid the common mistakes made when calculating costs
Venue owners, master your finances with the help of an expert!
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.