Posted by greg scott on August 23, 1998 at 10:53:56:
I seem to having a raging debate with our owner.
I say food cost is a percentage of total sales,she says it is a percentage of food sales.Who's right?
We are a very upscale fine dining country inn,food cost as a percentage of total sales hovers around 37 percent.Obviously as a percentage of food sales it is much higher.Am i just kidding myself or is our cost where it should be?
I would be interested to hear what kind of cost other chefs are running.I always thought in fine dining food cost was usually around 41-45%.
Any help would be most appreciated.
chefgregory@hotmail.com
Thanx