'Restaurant Management - Food Cost Part 2'

06:04 Jan 4 0 0

'This is an expanded lesson on calculating an accurate Food Cost Percentage.  I used the same numbers as the previous food cost lesson, but went into greater detail on the relationship between food inventory and food cost.    The first, lesson can be viewed here: https://youtu.be/UJVINpVP3X0   Food Cost = Food Usage / Food Sales  Where Food Usage =  Beginning Inventory +Purchases - Ending Inventory Usage  If you aren\'t taking good food inventory, it will be impossible to get an accurate food cost!  Aside from food cost, managing inventory (and par levels) is a great way to prevent / analyze waste, spoilage, and theft.' 

Tags: food cost , Restaurant Management , restaurant accounting , Cost Accounting

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