World chef hack no verification software#

Ideal food cost is the benchmark for actual food cost, and is used for menu pricing.

in an ideal world with no uncontrolled waste, no theft and perfect portioning. It is called a target cost because it shows you exactly what you will spend if production is absolutely flawless, i.e. Ideal food cost is also referred to as theoretical food cost or target food cost theoretical because you don’t take into account actual inventory depletion. The definition of ideal food cost is the cost expected for a specific period, based on recipes and the number of times each menu-item is sold. Next on our list of important food cost formulas is ideal food cost. Keep reading to find out what the causes for high food cost are and what you can do to reduce food cost percentage. The result is: 3,000 / 9,000 = 0,33 = 33%įood cost percentage for week 34 is 33%, which is high. Suppose the revenue that week is 9,000 pounds. We continue working on the food cost calculations for week 34. The food cost percentage formula is actual food cost divided by revenue for a specific period.

World chef hack no verification software#

It is the same software that helps hotels and other multi-unit foodservice business keep costs down, quality up, and workforce happy. The reason being that fast-casual restaurants have a scale advantage and more often than not have software helping them to minimise waste, keep stock lean and ordering efficient. Keep in mind that the industry average is, depending on the type of business you are in, 28% – 32%.įast-casual restaurants generally find themselves on the lower end of the brackets, while high-end restaurants also tend to have a higher food cost. To see how well you perform compared to other restaurants or food services convert actual food cost to food cost percentage. This is a stock count at the end of the period you are investigating.Įxample of actual food cost calculation formula: Add everything up to know your starting inventory value.Īdd the value of new purchases of week 34 to the value of the starting inventory.įrom this, you subtract the value of the ending inventory.

The starting inventory value for that weekĪt the start of week 34 you count everything in stock and multiply the items by its money value.A specific time frame to investigate, say week 34.You’ll never have to write of unused stock again.Īnyway, back to food costing, to determine your actual food cost, you need to know five things: The software generates procurement suggestions and lets you send out orders directly to your favourite suppliers. It lets you count stock digitally, integrates with your point-of-sales-system (POS) and automatically adjusts stock status and value. If you are keen on saving time for your team and yourself, check our inventory module. Stock counts can be done on a tablet so data won’t get lost. It’s time-consuming, you need to do it often to extract extra juicy insights, and it’s a headache to streamline the data from the different counts. There are many ways to go about them and quite frankly, most are tedious at best. If you ever spot the abbreviation CoGS, you’ll know what it stands for.Ĭalculating your actual food cost requires accurate stock counts. It means the same thing but also applies to other industries than the restaurant business. In other words, it is the depletion of inventory set against its value in money.Īn accountant or controller might use the term ‘ cost of goods sold‘. The actual food cost is the value by which your stock decreases over a given period. There are four main calculations to stay on top of:Ĭomparing these figures will help you adjust workflows and maximise profitability.įirst of, actual food cost. To make sure your business stays afloat, regular and accurate calculations of food costs are a must. Even the smallest reduction of food cost percentage has a big impact on profit. Nope, think about it, next to labour costs and rent, food costs are the highest expense of every food business. Yep, that’s right: profit grows by a whopping 58,5%.