Analyze your food cost : a simple method for small and medium sized restaurants
"When you operate a restaurant food cost is basic. 'Food Cost' may be defined as the ratio of the cost of all ingredients to the selling price you receieve. We may speak of the food cost of a single menu item, such as a hamburger sandwich, of a 'cover' or of a complete meal. We may refer to food cost for a period of time, such as an entire meal period, a day, week or month."--First paragraph.
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Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.