Food cost percentage is the core profitability metric for any food and beverage business. It measures what proportion of a dish’s selling price is consumed by the ingredient cost.
💡
Pro Tip
Portion control is the most direct lever for food cost management - a kitchen scale ensures consistency and prevents the margin-eroding generous pour problem.
⭐
Did You Know?
Gordon Ramsay’s Kitchen Nightmares consistently reveals food cost percentages above 40-50% as a primary cause of restaurant failure.
🔒
100% Bure
Hakuna usajili
✓
Sahihi
Mifumo iliyothibitishwa
⚡
Papo Hapo
Matokeo unapoandika
📱
Tayari kwa Simu
Vifaa vyote