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Question about the first time you hit a major food cost percentage
I just ran the numbers for my first full quarter running the kitchen at The Oak Room and my food cost came in at 28.7%. My old chef mentor always drilled into me that under 30% was the dream, but I was sure I'd be closer to 33% with our current menu. On one hand, hitting that number feels like a huge win and proves our prep systems are tight. On the other, I'm worried it might mean we're under-portioning or our menu prices are too high compared to other spots in the city. Has anyone else had that mix of pride and panic when you finally hit your target cost? How did you check your work?
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jamiegreen2d ago
Honestly I used to be totally sure that number was the only thing that mattered. But I had a wake up call when we hit 28% and a regular told me our burger just didn't feel as good as it used to. I mean, hitting the target is great, but you gotta check if the food still feels right. Maybe do a spot check on a few plates this week, see if they look full. Idk, it's a weird spot to be in, proud but also nervous you cut too deep.
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