Guides / Restaurants
What is it costing you to not cost your menu?
Food cost drift, hours spent costing by hand, and the items nobody has costed. A conservative yearly number to argue with.
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See your numberDoing nothing has a price. Food cost drifts a point or two a year as suppliers move and nobody re-prices. Somebody spends hours in a spreadsheet. Half the specials were never costed at all. Added up, on real sales, it is a number worth fixing.
The formula
Drift = food sales × 12 × (today's % − target %). Hand costing = hours a week × 52 × your hourly value. Blind spots = sales from never-costed items × 2 points. Every line is deliberately conservative.
What a good number looks like
Costed, on target, nothing by hand. Rare.
Worth an afternoon in the workspace.
Real money. Cost the top ten sellers this week.
What to do about it
- Cost every plate once, properly.
- Log supplier prices when the invoice arrives.
- Let the workspace re-cost when prices move; that is the whole fix.
Now do it with your numbers.
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