Restaurant owners know that taking steps to improve their inventory tracking and management can significantly benefit their bottom line. It’s not always the most glamorous job, but inventory is crucial to a restaurant’s success.
It can be a daunting task, but thankfully, technology can help. There are many POS systems that can feed back automatically to inventory data. However, with an automated inventory tracking process, it’s still necessary to understand how food costs are measured. Typically, this is done using the food-cost-percentage formula which takes inventory levels, food purchases, and sales into account.
This infographic by Aptito can help you calculate your food cost percentage — the percentage of your revenue associated with ingredient costs — and how to effectively use it to track the cost of your inventory.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.