During the COVID-19 pandemic, running smooth restaurant operations has become harder than ever. Thankfully, some surefire tips can help.
By Eileen Campbell In your operation, food cost is likely one of the highest expenses along with labour, rent and overheads. Even the slightest cost increase can “eat” into your profits. Food cost percentage is a management tool to identify potential problems by comparing changes from one week to the next and should be calculated each accounting […]