Comments on: Can you easily calculate your food cost?

By: Allan Claycomb

Allan Claycomb — Mon, 20 Dec 2010 08:23:01 +0000

I hope y’all will think about the bigger picture and refuse to be swayed by the pathetic propaganda that seeks to capture and control you; like a robot; like a useless, stupid comodity.

By: phill butler

phill butler — Sun, 05 Sep 2010 17:16:24 +0000

how did you get the profit margin fugure?

By: Foods That Help Gout

Foods That Help Gout — Thu, 25 Mar 2010 06:58:52 +0000

Hi, your blog is the excellent anti-tode for all those doomsday prophets on the market. I can see that you just take a great deal of time in crafting up everything nicely. Many thanks for maintaining this kind of a nice web page.

By: gout pain relief in 2 hours

gout pain relief in 2 hours — Thu, 25 Mar 2010 06:13:24 +0000

You created some very good points the following. A very informative a single I was looking for it. Keep up the great work and wants to hear additional from you.

By: online cash loans

online cash loans — Thu, 07 Jan 2010 13:07:45 +0000

Thank you for your help!

By: Steven Wesler

Steven Wesler — Tue, 06 Oct 2009 14:08:23 +0000

It is so simple, I can’t believe every food broker doesn’t provide for their customers.

I have a newsletter that goes to customers of my show (The Bar Show). Can I publish your article?

By: Can you easily calculate your food cost? « Emerald Business Systems Blog

Can you easily calculate your food cost? « Emerald Business Systems Blog — Tue, 29 Sep 2009 17:44:48 +0000

[...] Can you easily calculate your food cost?. Leave a [...]

By: barblog

barblog — Tue, 29 Sep 2009 16:14:31 +0000

Great points Dave. My post merely shows you how to calculate your current profits but doesn’t show you how to measure actual against targeted food cost. That’s my next post!

By: Dave Leavy

Dave Leavy — Tue, 29 Sep 2009 03:11:38 +0000

Hi Barry,

This is well stated. However, it is also important to have a target food cost number that is based on the sales of each dish and the yielded cost of the ingredients used to make each dish. Determining how much of each product you used will help target issues and determine whether you are wasting meat, produce, or an item from another category.

Calculating a food cost is a good first step towards increased profitability–the next step is knowing what you are going to do to take corrective action.