A professional approach to restaurant finances

I had been looking for a useful resource that would explain how to properly control food costs in a restaurant, and I found an article at https://restaurant.eatapp.co/blog/how-to-calculate-restaurant-food-cost . It clearly explains how to use simple formulas to calculate the cost of each dish and the total cost of ingredients. I especially liked that the authors consider not only the cost of ingredients, but also additional factors—for example, losses during storage and preparation, as well as packaging for delivery. This allows you to get a realistic picture of your costs and set the right prices on your menu. After implementing these recommendations, I was able to optimize purchasing, reduce waste, and control profitability without raising prices for customers. Now, managing the restaurant's finances has become much easier and more transparent, and I can plan the business's development more strategically, knowing the exact figures for each dish.