Tracking Your Weekly Food Cost %
Tracking your weekly food cost percentage provides a clear view of how efficiently your kitchen is performing and whether your costs are aligned with sales. By recording total food purchases, comparing them against food sales, and calculating your food cost percentage, operators can identify trends and spot potential issues early. Regular monitoring helps uncover factors such as rising ingredient costs, over-portioning, waste, or stock discrepancies, giving you the information needed to make timely adjustments and protect profitability.
Key Steps
- Step 1: Calculate total food purchases for the period using supplier invoices.
- Step 2: Calculate total food sales for the same period.
- Step 3: Apply the formula: Food Purchases ÷ Food Sales × 100.
- Remember: Use consistent GST treatment and matching time periods for accurate results.
- Why it matters: Regular tracking helps identify cost issues before they significantly impact margins.