Food cost optimization
Precision in every gram. Control in every cost.
The discipline that turns a kitchen into a profitable operation.
Food cost is not a single number — it is a chain of decisions, from the ingredient purchased to the portion served. I work through every link: recipe cost, theoretical and actual food cost, yields, losses, inventory variance, portioning, waste and margin.
Recipe food cost
The ingredient cost of a single dish, calculated from standardized recipes and accurate ingredient prices.
Theoretical food cost
The food cost a menu should achieve on paper, based on recipe cost and sales mix.
Actual operational food cost
The real food cost observed in operation, after waste, variance and real consumption.
Gross and net ingredient weights
The difference between what is purchased and what is usable — the foundation of accurate costing.
Purchasing prices
Verified supplier prices that feed every cost calculation and margin decision.
Cooking and preparation yields
Yields and losses through trimming, cooking and holding, measured and documented.
Technological losses
Weight and cost losses inherent to each preparation method, calculated and controlled.
Inventory discrepancies
Variance between theoretical and actual stock, identified and explained.
Portion control
Portioning standards that protect consistency, quality and margin across service.
Waste and spoilage
Waste and spoilage tracked, categorized and reduced through procedure.
Menu engineering
Menu engineering that classifies dishes by popularity and margin to guide decisions.
Restaurant contribution margins
Contribution margin analysis per dish and menu, driving profitability.
Operating profitability
The link between food cost, labour, revenue and the operating profit of the kitchen.
Strategic target
25–27% food cost.
A working optimization objective for suitable restaurant concepts — not a guarantee. Achievability depends on the restaurant concept, purchasing prices, sales mix and operating conditions, and is assessed during the initial engagement.
Interactive calculator
See the opportunity in your numbers.
Adjust the figures to estimate the potential impact of moving from your current food cost to a target. The result updates immediately.
Estimated impact
Hypothetical illustration only. Figures are estimates based on the values entered and do not constitute a financial forecast or a guarantee of results.