When allocating food cost (in your costs) 36% is around where you want it-30% would be more ideal, but you can get that through sales, bulk discount etc. So, regardless of volume food cost % is basically where it should be.
Some numbers in spain:
slice cheese .19/slice
bread .08/ slice (.16)
Margarine (because: costs!) .04/10g
.39
To get closer to a feasible food cost you’d have to sell at 1.25
When allocating food cost (in your costs) 36% is around where you want it-30% would be more ideal, but you can get that through sales, bulk discount etc. So, regardless of volume food cost % is basically where it should be.
Some numbers in spain: slice cheese .19/slice bread .08/ slice (.16) Margarine (because: costs!) .04/10g .39
To get closer to a feasible food cost you’d have to sell at 1.25