Your Restaurant is NOT Average, So Stop Using a National Average Food Cost to Run Your Restaurant. How to find your target and measure success

Tuesday, March 6, 2018 - 2:00 pm to 3:00 pm
2018 Agenda - Operational Excellence - Operational Excellence

Related Information


David Scott Peters


Running a profitable restaurant is hard enough, but running it using the wrong numbers is just plain dangerous. Too often a restaurant owner or manager reads an article or sees a speaker quote the National Restaurant Association’s statistics, such as an average restaurant’s food cost, and wants to measure their success against that number. The problem is your restaurant is not average and what works for one restaurant will not work for yours. Instead you must determine your own numbers and costs, including your restaurant’s prime cost. During this presentation, David Scott Peters, founder of will teach you how to set your specific restaurant’s food cost target and how to measure it to see if your chef is doing a good job and if you are on pace to make the money you deserve. Attend this session to learn:
•      Why using a national average food cost will NOT work for your restaurant
•      The importance of budgeting and how to set your budgeted food cost target
•      How to calculate your actual food cost
•      Why using a costing card is imperative in calculating your ideal food cost
•      Why using your budgeted, actual and ideal food costs are critical to your success

< Back