Are your food and beverage costs higher than expected?

Learn the key food cost calculation formulas and strategies to take control of your margins and protect your restaurant finances.

Many restaurants and bars struggle with tracking the cost of goods sold restaurant data accurately, leading to unexpected losses. Understanding the difference between actual and theoretical costs can help you maximize profitability.

In today's episode:

• Learn the simple yet powerful formula for food cost calculation.
• Discover how to track waste, spillage, and variance to keep your food and beverage cost in check.
• Understand why weekly inventory and standardized recipes are essential for managing cost of goods sold restaurant numbers.
• Get real-world tips to improve your restaurant finances through better cost controls.

Tune in now to master the numbers that drive profit and finally take control of your food and beverage costs.

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🚀 Snag my book "How to Make Top-Shelf Profits in the Bar Business!"
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→ https://barbusinesscoach.com/book/

Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large.
**We are a SpotOn affiliate and earn commissions from the link above.

A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase bar profits and overall success in the hospitality industry.