#593 - What Should Your Restaurant’s Food Cost Actually Be?


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This week's episode is brought to you by: AJINOMOTO
VISIT: https://ajinomotofoodservice.com/


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Let's talk through the numbers... so you can really understand the difference between THEORETICAL and ACTUAL food cost. And let's talk about variance... and spoilage... and waste... 

Why? 

Because staying on top of your COGS % will make you more money. And that's the whole point, isn't it? 

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LEARN ABOUT THE P3 MASTERMIND: https://www.restaurantstrategypodcast.com/listeners

 

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