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.
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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.
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Did You Know?
Gordon Ramsay’s Kitchen Nightmares consistently reveals food cost percentages above 40-50% as a primary cause of restaurant failure.
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