Chef Food Costing: Doing the Math to Keep Your Restaurant in the Black

Because food and beverages account for a large part of a restaurant’s costs, chefs and restaurant owners alike keep close tabs on food costs and food cost percentages. They use those numbers to price their menus accurately, look for waste and inefficiencies, and pinpoint ingredients and vendors that are draining their budgets.There are several numbers chefs and restaurateurs look at when calculating food costs, and many calculations they run through.