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BEST PRACTICES BLOG | RICK ZAMBRANO

FOOD COST THREE EASY WAYS TO IMPROVE IT STARTING NEXT WEEK

PHOTO COURTESY ADILS PHOTOGRAPHY

Running a restaurant is a uniquely challenging endeavor. It really showcases the tremendous efforts of the restaurateurs, chefs, managers and staff who just won awards at the RAMMYS 2018 in Washington, D.C. Not only are they surviving, but they are thriving. And many other area restaurant owners and unsung heroes are also thriving in the midst of these challenges. However, challenges remain, including managing the costs of a restaurant business. It remains a focal point within the industry. One of the common questions that restaurateurs should be prepared to answer about their business is “what’s your food cost?” This is as equally

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important as knowing the rent amount to be paid or knowing the payroll amount. Surprisingly, many restaurant owners—independents in particular—do not know the current food cost percentage that their restaurant is running (total food cost/total sales). The typical myth is that every restaurant owner starts out with concrete recipes, and a full knowledge of the then-current costs of the ingredients we are using. The problem is that over time, those costs change. When we speak about produce, seafood, or even dairy and meats, those costs may vary seasonally.

Eatery Pulse DC Restaurant News | Spring 2018  
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