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    most restaurants use this as their key focus goal? Shouldn’t the establishments focus on dollars instead? Your darn right they should.

    A Higher Food Cost Doesn’t Mean Theft or Waste
    It’s the end of your period an

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    Most culinary schools today are still teaching their students how to compute the wrong food cost. Granted the math is right, but the dollars involved are hurting the bottom line of our restaurants. The problem arises from the separation of percentage points and dollars.

    Banks Use Dollars, not Percentage Points
    One thing I am quite sure of is that banks do not accept percentage points as deposits, believe me I’ve tried! For some reason the teller just looked at me dumbfounded then just started chuckling. Matter of fact she had so much fun with it she showed the teller next to her who responded in much the same manor. I didn’t find the humor in it since I had bills to pay, product to buy, and employees wanting their cash too. To rectify the situation I cowered to the pressure and made out a revised deposit slip using their required dollar standard.

    So if you can’t deposit percentage points why do most restaurants use this as their key focus goal? Shouldn’t the establishments focus on dollars instead? Your darn right they should.

    A Higher Food Cost Doesn’t Mean Theft or Waste
    It’s the end of your period and

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    n of percentage points and dollars.

    Banks Use Dollars, not Percentage Points
    One thing I am quite sure of is that banks do not accept percentage points as deposits, believe me I’ve tried! For some reason the teller just looked at me dumbfounded then just started chuckling. Matter of fact she had so much fun with it she showed the teller next to her who responded in much the same manor. I didn’t find the humor in it since I had bills to pay, product to buy, and employees wanting their cash too. To rectify the situation I cowered to the pressure and made out a revised deposit slip using their required dollar standard.

    So if you can’t deposit percentage points why do most restaurants use this as their key focus goal? Shouldn’t the establishments focus on dollars instead? Your darn right they should.

    A Higher Food Cost Doesn’t Mean Theft or Waste
    It’s the end of your period an

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    r just looked at me dumbfounded then just started chuckling. Matter of fact she had so much fun with it she showed the teller next to her who responded in much the same manor. I didn’t find the humor in it since I had bills to pay, product to buy, and employees wanting their cash too. To rectify the situation I cowered to the pressure and made out a revised deposit slip using their required dollar standard.

    So if you can’t deposit percentage points why do most restaurants use this as their key focus goal? Shouldn’t the establishments focus on dollars instead? Your darn right they should.

    A Higher Food Cost Doesn’t Mean Theft or Waste
    It’s the end of your period an

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    duct to buy, and employees wanting their cash too. To rectify the situation I cowered to the pressure and made out a revised deposit slip using their required dollar standard.

    So if you can’t deposit percentage points why do most restaurants use this as their key focus goal? Shouldn’t the establishments focus on dollars instead? Your darn right they should.

    A Higher Food Cost Doesn’t Mean Theft or Waste
    It’s the end of your period an

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    most restaurants use this as their key focus goal? Shouldn’t the establishments focus on dollars instead? Your darn right they should.

    A Higher Food Cost Doesn’t Mean Theft or Waste
    It’s the end of your period and the accountant just brought in the p&l. A quick scan shows your food cost is 35%. What! The first thought that runs through most operators and managers minds is we have a theft or product waste problem. Well, that may be true, but before you go running to the staff and start ranting and raging you have to find out if that is the truth. You may very well have to eat those words after you get through this article. Matter of fact they may need to be praised instead.

    What Is Ideal Food Cost Then?
    Well let’s take a look at what the real food cost value is and how it is divided. To compute real food cost you take the cost of the product you needed to produce the food and divide it by the sales revenue of that food. You can compute the food cost for an individual plate, or over a specific period of time. For example if it costs you $3.50 for the product and you sell the item for $12.00 your food cost is

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