Practical Food And Beverage Cost Control <HD>

If you don't track it, you can't manage it. Record every burnt burger or spilled pint.

Keeping your food and beverage (F&B) costs under control is the difference between a thriving restaurant and a shuttered one. While a 30% COGS (Cost of Goods Sold) is the industry benchmark, achieving it requires more than just luck—it requires a clinical approach to every gram and drop that enters your building. 📊 Master Your Prime Cost

Low profit, high popularity. Raise the price or shrink the portion. Practical Food and Beverage Cost Control

Lock up high-cost inventory like saffron, vanilla, and premium spirits to prevent "internal shrinkage." 🍽️ Engineering the Menu for Profit

Factor in trim loss. A 10lb beef tenderloin isn't 10lbs of sellable steak. ⚖️ Standardized Recipes & Portioning If you don't track it, you can't manage it

Reward teams that hit food cost targets without sacrificing quality.

Count high-value items (steaks, top-shelf liquor) daily. While a 30% COGS (Cost of Goods Sold)

Label everything with dates to prevent spoilage.