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If you're like many independent restaurant owners, you may feel like you've already cut costs to the bone. You've shopped for the best deals, raised your menu prices, and cut your portions; still, you're left scratching your head as to why your food cost is still high.
In this course, we'll show you how to establish your realistic target food cost – what we call your "Ideal Food Cost". Ideal food cost (often called theoretical cost) is the cost expected for a given sales mix over a period of time, assuming proper portioning and normal waste and yields.
The ideal food cost for your restaurant is the REAL food cost percentage your team SHOULD be hitting.
• Learn the reasons many operators can't hit their ideal cost
• Why ideal cost is unique to each restaurant and no two restaurants are the same
• How to use the item cost feature in your POS system to track ideal cost daily
• Step by step instructions for setting up an ideal food cost system
• How to use the free download resources on RestaurantOwner.com to reduce your food cost
