How to maintain financial health as a restaurant during the pandemic
During the COVID-19 crisis, restaurants around the world will have to make a concerted effort to stay in the pink of financial health.
expenses
Control points for managing food costs
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 […]