How restaurants can cut food waste by 30% with smarter inventory
Food waste is one of the largest controllable costs in any restaurant. Industry averages put kitchen waste at 4–10% of food purchased — for a mid-sized restaurant doing $1.2M in re…
Category
Inventory
2 articles
How to track food cost percentage: a step-by-step guide
If you only track one number in your restaurant, make it food cost percentage. It tells you, in a single figure, whether your menu is priced correctly, your kitchen is disciplined,…