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Here’s the RIGHT way to calculate your food cost. 1️⃣ Add up your beginning inventory (everything in stock). 2️⃣ Add your purchases for the week. 3️⃣ Subtract your ending inventory (what’s left). That number is your usage. Then take usage / total sales × 100 to get your food cost percentage. Example: $2,000 (beginning) $3,000 (purchases) − $1,500 (ending) = $3,500 usage. $3,500 ÷ $10,000 × 100 = 35% food cost. Most profitable restaurants aim for 25–30%. 💡If you’re above that, it’s time to check
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Struggling with inventory accuracy and food cost control as a restaurant manager? If you are an assistant manager, general manager, or multi unit leader, this will help you choose a system your team can actually use every week and avoid the biggest mistake I see with inventory software. The platform does not fix the problem. The process does. Great tools only work when counting accuracy and execution stay non negotiable. #NewManagerTips #foodcostcontrol #RestaurantManager #inventorymanagement
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Here's part 2 on how to count your stock efficiently in your restaurant or café 📦📊 Stock control isn’t just about avoiding waste, it’s about protecting your margins and boosting profitability. Here’s how to get it right: ✅ 1. Set up your system Start simple: use a paper or Excel stock count sheet or upgrade with inventory apps like Jelly, Marketman, or Lightspeed for better accuracy and control. ✅ 2. Record the right details Track item name, unit of measurement (kg, litres, etc.), quantity, an
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