Was looking up food cost percentages and got slapped in the face

Was doing my monthly P&L review for the bistro I run in Portland and figured out my appetizer section was running at 38% food cost. I always thought it was around 28%. Turns out I was overportioning the house made ricotta by like 3 ounces every order. That small mistake added up to about $400 a month in food waste. Anyone else find a dumb little habit that was killing their margins?

2 comments

2 Comments

willow_ellis21d ago

THREE ounces of ricotta every order?

ryan_clark4021d ago

Willow_ellis I guess I was just trying to give my customers a little too much love with that ricotta.