'Learn More: https://www.restaurantowner.com/public/Learning-System.cfm If you\'re like many independent restaurant owners, you may feel like you\'ve already cut costs to the bone. You\'ve shopped for the best deals, raised your menu prices, and cut your portions; still, you\'re left scratching your head as to why your food cost is still high. In this course, we\'ll show you how to establish your realistic target food cost – what we call your \"Ideal Food Cost\". Ideal food cost (often called theoretical cost) is the cost expected for a given sales mix over a period of time, assuming proper portioning and normal waste and yields. The ideal food cost for your restaurant is the REAL food cost percentage your team SHOULD be hitting. • Learn the reasons many operators can\'t hit their ideal cost • Why ideal cost is unique to each restaurant and no two restaurants are the same • How to use the item cost feature in your POS system to track ideal cost daily • Step by step instructions for setting up an ideal food cost system • How to use the free download resources on RestaurantOwner.com to reduce your food cost'
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