We all know it- the restaurant industry is tough. In fact, most restaurants never reach profitability.
This may be due to the fact that 52 percent of restaurant owners say that food cost control is one of the most difficult parts of running a restaurant.
It’s easy to see why this is the case. Food costs are always changing, and the price of produce fluctuates with seasonal changes.
It’s important that you calculate your food costs. This is typically done as a percentage.
To help you find your food cost percentage and compare it against your prices, check out the infographic below.