Restaurant Food Costs Explained | F&B Cost Control Basics

One of the major problems in the industry is that restaurateurs have no control over their food costs, and therefore, have no control over their product margins.

In this video, I'll explain all the food costing basics - from how to calculate it, how to cost a recipe, general tips for restaurateurs, and how you can make more restaurant profits.

Covering:

0:00 Intro
0:27 Why is food cost important?
1:06 Frequently made mistakes
1:47 Where to download the free Menu Matrix Tool
2:10 Example
3:22 Theoretical vs Actual food cost
3:50 Operational inefficiency
4:36 How to solve the operational inefficiency
4:55 Tip on food cost percentage
05:17 Example
06:10 Join the Horeca Academy waiting list

Download your Free Menu Matrix Tool to follow along with the tutorial: