Comments on: A Recipe for Success http://foodmargin.com/2009/07/08/a-recipe-for-success/ About Managing Food Operations Thu, 25 Feb 2010 02:29:25 +0000 http://wordpress.com/ hourly 1 By: Paul Clarke http://foodmargin.com/2009/07/08/a-recipe-for-success/#comment-65 Paul Clarke Wed, 19 Aug 2009 21:00:14 +0000 http://foodmargin.com/?p=154#comment-65 Hi Paulina, An acceptable Food Cost (typically measured in %) depends on a number of factors including: - OTHER COSTS (e.g. wages and rent) - Your Food Cost must be seen in the context of your overall business model. - TURN-OVER - Some operations work on low margins, but rely on high volumes to make enough money to cover costs and make a profit. The operations I have been involved in operate at around 30%. BTW: Thanks for the positive feedback. Cheers Paul. Hi Paulina,

An acceptable Food Cost (typically measured in %) depends on a number of factors including:

– OTHER COSTS (e.g. wages and rent) – Your Food Cost must be seen in the context of your overall business model.

– TURN-OVER – Some operations work on low margins, but rely on high volumes to make enough money to cover costs and make a profit.

The operations I have been involved in operate at around 30%.

BTW: Thanks for the positive feedback.

Cheers Paul.

]]> By: poonks http://foodmargin.com/2009/07/08/a-recipe-for-success/#comment-64 poonks Tue, 18 Aug 2009 03:01:54 +0000 http://foodmargin.com/?p=154#comment-64 hi, what's the standard/normal level of cost of food (margin) per price? thanks a lot! by the way, i really love your blog, very informative :) hi, what’s the standard/normal level of cost of food (margin) per price?

thanks a lot!

by the way, i really love your blog, very informative :)

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