{"id":10354,"date":"2020-04-09T07:05:11","date_gmt":"2020-04-09T07:05:11","guid":{"rendered":"https:\/\/www.raqtan.com\/?p=10354"},"modified":"2021-02-01T14:03:08","modified_gmt":"2021-02-01T14:03:08","slug":"how-to-calculate-the-ideal-food-cost-for-your-restaurant","status":"publish","type":"post","link":"https:\/\/www.raqtan.com\/en\/how-to-calculate-the-ideal-food-cost-for-your-restaurant\/","title":{"rendered":"How to Calculate the Ideal Food Cost for your Restaurant"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"10354\" class=\"elementor elementor-10354 elementor-11105\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-28f5c11f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"28f5c11f\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-9ea8f8b\" data-id=\"9ea8f8b\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b3f4f05 table-content-custom elementor-widget elementor-widget-table-of-contents\" data-id=\"b3f4f05\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;exclude_headings_by_selector&quot;:[],&quot;headings_by_tags&quot;:[&quot;h2&quot;,&quot;h3&quot;,&quot;h4&quot;,&quot;h5&quot;,&quot;h6&quot;],&quot;marker_view&quot;:&quot;numbers&quot;,&quot;no_headings_message&quot;:&quot;No headings were found on this page.&quot;,&quot;hierarchical_view&quot;:&quot;yes&quot;,&quot;min_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"table-of-contents.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-toc__b3f4f05\" class=\"elementor-toc__body\">\n\t\t\t<div class=\"elementor-toc__spinner-container\">\n\t\t\t\t<i class=\"elementor-toc__spinner eicon-animation-spin eicon-loading\" aria-hidden=\"true\"><\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-7fd082a\" data-id=\"7fd082a\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-9265f8b before-border-h elementor-widget elementor-widget-heading\" data-id=\"9265f8b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Idea in a Nutshell<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-782bc35 elementor-align-start elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"782bc35\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Ideal food cost percentage = average food cost divided by average menu sales<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Actual food cost percentage = (starting inventory + average food cost) \u2013 ending inventory, divided by average menu sale<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Efficient restaurants boast close actual and ideal food costs below 30%.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-613cd77 elementor-widget elementor-widget-text-editor\" data-id=\"613cd77\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Ideal food cost is an essential percentage to know. This figure is the cornerstone of professional restaurant management.<\/p><p>As a rule of thumb, you want your ideal food cost percentage to be as low as possible \u2014 this means that your restaurant is being financially efficient.<\/p><p>Use your ideal food cost percentage to cut waste, track your performance versus the competition, and pinpoint which dishes on your menu are losing money.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-994ebd1 before-border-h elementor-widget elementor-widget-heading\" data-id=\"994ebd1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-xl\">What You will Need to Follow this Tutorial<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-5180295 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5180295\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-narrow\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-060d039\" data-id=\"060d039\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8256afa elementor-widget elementor-widget-text-editor\" data-id=\"8256afa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The good news is that calculating your ideal food cost is easy.<\/p><p>Below, we will take you through some simple calculations which you can do using a basic calculator or spreadsheet app.<\/p><p>You will need to calculate your total food cost first. Then you can calculate your ideal food cost percentage and instantly bag new insights into your business.<\/p><p>Compare your ideal food cost percentage to your actual food cost percentage to see how efficient your restaurant is.<\/p><p>Compare your ideal food cost percentage with your food cost percentage by dish to see which items on your menu are most profitable. Some might be losing money.<\/p><p>We will show you how to boost your business with practical tips to optimise your food cost percentages. Right away too you can change your menu pricing based on your new data. Don\u2019t worry about making mistakes. We will show you the pitfalls.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-ca64878 elementor-blockquote--skin-boxed elementor-blockquote--align-center elementor-blockquote--button-skin-link elementor-blockquote--button-view-icon-text elementor-widget elementor-widget-blockquote\" data-id=\"ca64878\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"blockquote.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<blockquote class=\"elementor-blockquote\">\n\t\t\t<p class=\"elementor-blockquote__content\">\n\t\t\t\tCalculating the ideal food cost percentage for your restaurant is absolutely key to managing your margins. So it is important to be clear about how it works, as well as understanding the other metrics involved.\t\t\t<\/p>\n\t\t\t\t\t\t\t<div class=\"e-q-footer\">\n\t\t\t\t\t\t\t\t\t\t\t<cite class=\"elementor-blockquote__author\">@raqtan<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/twitter.com\/intent\/tweet?text=Calculating+the+ideal+food+cost+percentage+for+your+restaurant+is+absolutely+key+to+managing+your+margins.+So+it+is+important+to+be+clear+about+how+it+works%2C+as+well+as+understanding+the+other+metrics+involved.+%E2%80%94+%40raqtan&amp;url=https%3A%2F%2Fwww.raqtan.com%2Fen%2F%2Fen%2Fhow-to-calculate-the-ideal-food-cost-for-your-restaurant%2F&amp;via=raqtan\" class=\"elementor-blockquote__tweet-button\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fab fa-twitter\"><\/i>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-blockquote__tweet-label\">Share this quote<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e334cd4 before-border-h elementor-widget elementor-widget-heading\" data-id=\"e334cd4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-xl\">Step By Step Instruction<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e14e159 elementor-widget elementor-widget-text-editor\" data-id=\"e14e159\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Follow these steps to calculate the ideal food cost of your restaurant\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-489ce69 before-border-h elementor-widget elementor-widget-heading\" data-id=\"489ce69\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h5 class=\"elementor-heading-title elementor-size-large\">Step 1: Bust the Jargon<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-aec2b00 elementor-widget elementor-widget-text-editor\" data-id=\"aec2b00\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>To calculate your ideal food cost percentage, the first pitfall to avoid is the jargon. You will need to be clear about other definitions which sound very similar!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-98097cf elementor-align-start elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"98097cf\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\"><b>Food cost percentage<\/b> describes how much your restaurant spends on food as a percentage of total food sales.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\"><b>Food cost percentage per dish<\/b> describes how much your restaurant spends on food as a percentage of total food sales \u2014 per dish.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\"><b>Ideal food cost percentage<\/b> describes how much your restaurant spends on food without taking into account your inventory status, or food wastage and theft.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\"><b>Actual food cost percentage<\/b> describes how much your restaurant spends on food whilst taking into account inventory status, food wastage and theft. (Some definitions for actual food cost percentage also take into account fixed costs such as labour and utilities.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-44f39ae before-border-h elementor-widget elementor-widget-heading\" data-id=\"44f39ae\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h5 class=\"elementor-heading-title elementor-size-large\">Step 2: Collect Some Key Data<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c74bf23 elementor-widget elementor-widget-text-editor\" data-id=\"c74bf23\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>You will first need to check your inventory system and collect some key data:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6e4c6fd elementor-align-start elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"6e4c6fd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\"><b>Beginning inventory:<\/b> Record what value of food you have at the beginning of a particular week.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\"><b>Total food cost:<\/b> Make a list of all the food items your restaurant purchased in that week, and sum up the price of each item to arrive at your total food cost.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\"><b>End inventory: <\/b>Record what value of food you have at the beginning of a particular week.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\"><b>Total food sales:<\/b> Use your POS systems to tell you your total revenue from menu sales of food for the week.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2200e51 before-border-h elementor-widget elementor-widget-heading\" data-id=\"2200e51\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h5 class=\"elementor-heading-title elementor-size-large\">Step 3: Do the Calculation for your Ideal Food Cost Percentage<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4940220 elementor-widget elementor-widget-text-editor\" data-id=\"4940220\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>To arrive at your ideal food cost percentage, divide your total food cost by total food sales.<\/p><p><em>For example, your total food cost might be SAR 16,000. Your total food sales might be\u00a0 SAR 80,000. Your ideal food cost percentage is SAR 16,000 divided by SAR 80,000 = 25%.<\/em><\/p><p>Your ideal food cost percentage shows you much your business is spending on food as a percentage of sales \u2014 in an ideal world.<\/p><p>Now you\u2019ve got this key figure in the bag, go on to calculate your actual food cost percentage, which shows you how much your business is actually spending on food as a percentage of sales.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9ed03fe before-border-h elementor-widget elementor-widget-heading\" data-id=\"9ed03fe\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-xl\">How to Calculate your Actual Food Cost Percentage<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2e9371f elementor-widget elementor-widget-text-editor\" data-id=\"2e9371f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The calculation for actual food cost percentage is the same as for ideal food cost percentage with one key addition. It takes into account your inventory status at the beginning and end of the week:<\/p><p><i><b>Actual food cost percentage = (beginning inventory + total food cost) \u2013 ending inventory, divided by total food sales<\/b><\/i><\/p><p><em>For example, your beginning inventory might be SAR 40,000. Your total food cost over the week might be SAR 20,000. Your ending inventory might be SAR 36,000. Your total food sales might be SAR 80,000. Actual food cost percentage of 30% = (beginning inventory of SAR 40,000 + total food cost of SAR 20,000 = SAR 60,000) \u2013 ending inventory (SAR 36,000) = SAR 24,000, divided by total food sales of SAR 80,000.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8b3a7e7 elementor-widget elementor-widget-image\" data-id=\"8b3a7e7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"954\" height=\"668\" src=\"https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image.png\" class=\"elementor-animation-grow attachment-large size-large wp-image-10339\" alt=\"\" srcset=\"https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image.png 954w, https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image-300x210.png 300w, https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image-768x538.png 768w, https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image-24x17.png 24w, https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image-36x25.png 36w, https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image-48x34.png 48w\" sizes=\"(max-width: 954px) 100vw, 954px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-75b6a1a before-border-h elementor-widget elementor-widget-heading\" data-id=\"75b6a1a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-xl\">Compare your Ideal and Actual Food Cost Percentage<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-57c7035 elementor-widget elementor-widget-text-editor\" data-id=\"57c7035\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>If you compare your ideal and actual food cost percentage, you can see how much food is getting wasted in your restaurant.<\/p><p><em>For example, your ideal food cost percentage might be 25%. Your actual food cost percentage might be 30%. That\u2019s a difference of 5% which is down to theft, waste or over-purchasing.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8e6cfb5 before-border-h elementor-widget elementor-widget-heading\" data-id=\"8e6cfb5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-xl\">How to Calculate your Food Cost Percentage per Dish<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-21aa5ff elementor-widget elementor-widget-text-editor\" data-id=\"21aa5ff\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Now you have got an overview of your food costs, you can get down to specifics. With your food cost percentage per dish, you can pinpoint which menu dishes are saving or losing you money. To do this, you calculate your food cost percentages per dish, rather than by total cost.<\/p><p>You will need two key figures: your total food cost per dish, and your sale price per dish.<\/p><p>A top tip here is let your computerised inventory systems do as much of the work as possible, as the initial phase is labour-intensive.<\/p><p>First, calculate your total food cost per dish:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-51b76bf elementor-align-start elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"51b76bf\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Find on your system (or create) a list of the prices of all your ingredients.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Get hold of a copy of your menu and list all the dishes. Assess the cost of each ingredient per dish. You can do this how you like. But here is a step-by-step guide. First refer to your list of prices for all ingredients. Determine how much ingredient is used (by weight or eye). Divide the total weight sold to you in bulk of this ingredient by the total amount used in the dish. This will give you a percentage figure. Multiply this percentage figure with the total cost of this ingredient as sold to you in bulk to arrive at the cost per dish for this ingredient. Repeat for each ingredient.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Add up the cost of all ingredients used in the dish. This gives you your total food cost per dish.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dc23775 elementor-widget elementor-widget-text-editor\" data-id=\"dc23775\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Secondly, use your POS analytics to establish total sales by dish.<\/p><p>Divide your total food cost for a particular dish by its sale price to arrive at your food cost percentage per dish.<\/p><p><em>For example, you may be looking at a particular dish that is a main course of steak and chips. You may decide that, on average per dish, the steak costs SAR 18, the chips cost SAR 3.60, the oil costs SAR 0.24 and the seasoning costs SAR 0.40. <\/em><\/p><p><em>This gives a total food cost for this dish of SAR 18 + SAR 3.60 + SAR 0.24 + SAR 0.40 = SAR 22.24<\/em><\/p><p>From your menu, you can see that you charge SAR 80.00 for steak and chips.<\/p><p>So your food cost percentage for this dish is SAR 22.24 divided by SAR 80.00 = 27.8%<\/p><p>One way of seeing how well your steak and chips dish is doing is to compare its food cost percentage with your ideal food cost percentage for the whole restaurant.<\/p><p><em>For example, the food cost percentage for your steak and chips is 27.8%. Your ideal food cost percentage is 23%. Your average actual food percentage is 25%. So your steak and chips is on the expensive side of things. You will need to compare its food cost percentage with other dishes to see how expensive.\u00a0<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1b57012 elementor-widget elementor-widget-image\" data-id=\"1b57012\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"817\" height=\"591\" src=\"https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image-3-1.png\" class=\"elementor-animation-grow attachment-large size-large wp-image-10305\" alt=\"\" srcset=\"https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image-3-1.png 817w, https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image-3-1-300x217.png 300w, https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image-3-1-768x556.png 768w, https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image-3-1-24x17.png 24w, https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image-3-1-36x26.png 36w, https:\/\/www.raqtan.com\/wp-content\/uploads\/2020\/04\/image-3-1-48x35.png 48w\" sizes=\"(max-width: 817px) 100vw, 817px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-08b7e79 elementor-widget elementor-widget-text-editor\" data-id=\"08b7e79\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Now you\u2019ve secured some key metrics about your restaurant, what actions can you take on the basis of your new information?<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-501b6a8 before-border-h elementor-widget elementor-widget-heading\" data-id=\"501b6a8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-xl\">How to Optimise your Food Cost Percentage<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d194ed1 elementor-align-start elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"d194ed1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Be experimental with portion sizes. Make small changes, and adjust as you go according to the feedback you get. Be practical. If plates come back half-full, then look at reducing portion sizes. But unless you are doing a minimalist style of cuisine, do not go too far - people have a fixed idea of what is a \u2018normal\u2019 portion, which only changes under certain circumstances.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Don\u2019t give away free stuff like bread and butter unless your food cost percentage per dish for these items is at a healthy level. (It should be close to your ideal food cost percentage.)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e4760ac before-border-h elementor-widget elementor-widget-heading\" data-id=\"e4760ac\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-xl\">How to Price your Menu?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-df7eb9d elementor-align-start elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"df7eb9d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Absolutely key here is to highlight your most profitable dish. There are a number of ways a good graphic designer can do this visually. Also, you can help create impact for your most profitable dish by reducing the items on offer around it on the page.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Why not consider reducing the number of dishes you have available anyway? Take the opportunity to chop out the dishes that, thanks to comparing your food cost per dish and ideal food cost, you know are losing you money. Consider investing in reprinting new menus. This has proven to be a critical step for many successful restaurants.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">You may need to raise prices if your food cost percentage overall for the restaurant is very high (32%+).<b>\n<\/b><div><br><\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ec129ba elementor-align-start elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"ec129ba\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">This could mean either your food costs are too high (owing to chronic waste occurring in your processes somewhere) or your sales prices are too low. If your food costs are reasonable, your prices may need adjusting upwards to increase your total sales figure.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Make small changes only, and see how sales react. Be cautious. Keep on making very small price increases until sales show any sign of slowing as a result.How you can improve food costsMake more carbohydrate-based dishes. It is a simple solution, but it works. Carbohydrate-based dishes like pasta usually involve cheaper ingredients than protein-based dishes. Choose seasonal produce. Using products that are in season is usually a selling point for a restaurant in itself. But it will also save you money.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-53e5e4c before-border-h elementor-widget elementor-widget-heading\" data-id=\"53e5e4c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-xl\">How to Avoid Common Mistakes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a024163 elementor-align-start elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"a024163\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">The best way (by far) to avoid common mistakes is to keep educating yourself. Keep looking for advice. You\u2019ve found this tutorial \u2013 and there\u2019s plenty more out there online.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Learn from what mistakes you do make. Use your ideal food cost as an anchor to ground your future financial strategy. Be confident that you will move in the right direction if you keep making informed adjustments.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-circle-right\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Rely on independent experience you can trust. The problems that you face first-time as a restauranteur have been faced before. Consider using consultation services to get you up to speed on the common pitfalls.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0059ade elementor-widget elementor-widget-text-editor\" data-id=\"0059ade\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>We hope you enjoyed this tutorial. Calculating the ideal food cost percentage for your restaurant is absolutely key to managing your margins. So it is important to be clear about how it works, as well as understanding the other metrics involved.<\/p><p>Congratulations \u2014 by taking this step you have got a firmer grip on the future of your restaurant.<\/p><p>Please comment below if you would like to give feedback. We will be happy to explain what we can. And do share this post on social media so we know you found it useful!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6fd1aa6 elementor-widget elementor-widget-shortcode\" data-id=\"6fd1aa6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-shortcode\">\t\t<div data-elementor-type=\"section\" data-elementor-id=\"11531\" class=\"elementor elementor-11531\" data-elementor-post-type=\"elementor_library\">\n\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-732d82ed elementor-section-content-middle elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"732d82ed\" data-element_type=\"section\" data-e-type=\"section\" 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elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-6d1c432\" data-id=\"6d1c432\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1af5d886 elementor-headline--style-rotate p-mb-cus elementor-widget elementor-widget-animated-headline\" data-id=\"1af5d886\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;headline_style&quot;:&quot;rotate&quot;,&quot;animation_type&quot;:&quot;drop-in&quot;,&quot;rotating_text&quot;:&quot;Restaurant\\nFood Truck\\nCoffeeshop\\nPizzeria&quot;,&quot;loop&quot;:&quot;yes&quot;,&quot;rotate_iteration_delay&quot;:2500}\" data-widget_type=\"animated-headline.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p class=\"elementor-headline elementor-headline-animation-type-drop-in\">\n\t\t\t\t<span class=\"elementor-headline-dynamic-wrapper elementor-headline-text-wrapper\">\n\t\t\t\t\t<span class=\"elementor-headline-dynamic-text elementor-headline-text-active\">\n\t\t\t\tRestaurant\t\t\t<\/span>\n\t\t\t\t\t<span class=\"elementor-headline-dynamic-text\">\n\t\t\t\tFood&nbsp;Truck\t\t\t<\/span>\n\t\t\t\t\t<span class=\"elementor-headline-dynamic-text\">\n\t\t\t\tCoffeeshop\t\t\t<\/span>\n\t\t\t\t\t<span class=\"elementor-headline-dynamic-text\">\n\t\t\t\tPizzeria\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t\t<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5af9389 p-mb-cus elementor-widget elementor-widget-heading\" data-id=\"5af9389\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Do you plan your own business?<br>Evaluate the cost now!\u200b<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6e9a61e elementor-align-center elementor-widget elementor-widget-button\" data-id=\"6e9a61e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-lg elementor-animation-grow\" href=\"https:\/\/solutions.raqtan.com\/\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Start now<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t 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class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Share this article:<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8116f02 elementor-widget elementor-widget-html\" data-id=\"8116f02\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"sharethis-inline-share-buttons\"><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Idea in a Nutshell Ideal food cost percentage = average food cost divided by average menu sales Actual food cost percentage = (starting inventory + average food cost) \u2013 ending inventory, divided by average menu sale Efficient restaurants boast close actual and ideal food costs below 30%. Ideal food cost is an essential percentage to &#8230; <a title=\"How to Calculate the Ideal Food Cost for your Restaurant\" class=\"read-more\" href=\"https:\/\/www.raqtan.com\/en\/how-to-calculate-the-ideal-food-cost-for-your-restaurant\/\">Read more<\/a><\/p>\n","protected":false},"author":13,"featured_media":11815,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"__cvm_playback_settings":[],"__cvm_video_id":"","generate_page_header":"","footnotes":""},"categories":[80,81],"tags":[73,75,74],"class_list":["post-10354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business","category-financing","tag-business","tag-food","tag-restaurant"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Calculate the Ideal Food Cost for your Restaurant - Raqtan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.raqtan.com\/en\/how-to-calculate-the-ideal-food-cost-for-your-restaurant\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Calculate the Ideal Food Cost for your Restaurant - Raqtan\" \/>\n<meta property=\"og:description\" content=\"Idea in a Nutshell Ideal food cost percentage = average food cost divided by average menu sales Actual food cost percentage = (starting inventory + average food cost) \u2013 ending inventory, divided by average menu sale Efficient restaurants boast close actual and ideal food costs below 30%. 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