Food & Hospitality: Margins Determine Survival

About This Learning Path

Food service has high fixed costs (rent, staff) and thin margins. You'll learn food cost percentage (what % of revenue goes to ingredients? Usually 25-35%), labour cost percentage (what % to staff? Usually 25-35%), and the revenue per cover you need to stay profitable. You'll understand table turn rate (how many seatings per table per service?), average spend per cover, and break-even analysis. You'll discover why a 10% improvement in food cost or labour percentage (through smarter purchasing or better scheduling) is the difference between profit and loss.

Modules (8)

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Follow this learning path to master food & hospitality: margins determine survival.