food cost
Grocery budget line
Food cost is the total expense of ingredients used to prepare menu items, typically expressed as a percentage of sales revenue.
In restaurant management, controlling food cost is essential to profitability: Our food cost is running at 32 percent.
The term covers raw ingredients only, excluding labor and overhead.
Tracking food cost helps identify waste, theft, or pricing problems.
- ingredientElement in a mixture
- expenseMoney paid out
- marginEdge of a page
- gross profitEarnings before operating expenses
- profit marginRevenue exceeding costs ratio
menu · pricing · waste · inventory · portion · portion control · budget · restaurant · kitchen · supplier · wholesale · bulk buying · recipe · markup · labor · spoilage · purchasing · percentage
- expensesexpenses, expense, expenditure, rent, bill
- Restaurant Operationsmenu planning, staff scheduling, inventory, reservations, kitchen staff
- Kitchen Managementinventory, ordering, sanitation, health codes, inspections
- diningrestaurant, menu, waiter, servers, waitress
- restaurant termskitchen, table, gratuity, seat, reservations
- business accountingaccounts payable, accountant, accounts receivable, accounts, accrual
food costgross revenue
Total earnings before expenses
income · sales revenue · gross sales · proceeds · profit
food, cost, foods, costly, costs, costing, costed, costless, foodie