We explain how the cost of goods is calculated,

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which average values ​​are common in the catering industry and how you can optimize your cost of goods. Contents What is cost of goods sold? Importance of Cost of Goods for Your Restaurant Calculating Cost of Goods: Step-by-Step Guide Guidelines for goods usage quotas in catering establishments 10 argentina phone data Tips for Optimizing the Use of Goods in Catering Businesses What is cost of goods sold? The cost of goods sold (COGS) refers to the financial value of the raw materials and ingredients that you need to prepare your food and drinks over a certain period of time. The cost of goods sold ratio is a business indicator that shows the relationship between the purchase costs of goods and sales within a certain period of time (week/month/year). You can use both values ​​to measure the profitability of your restaurant and optimize it if necessary. Simply put: Cost of goods sold is the share of sales that you spend on all food (meat, fish, fruit, vegetables, dairy products and other ingredients) and drinks (alcoholic/non-alcoholic) that end up on your guests' plates and in their glasses. Importance of Cost of Goods for Your Restaurant Cost of goods sold is a key figure in the catering industry that goes far beyond the mere sum of expenses for food and drinks.

It has a significant impact on the economic health and success of your establishment . Calculating cost of goods sold enables restaurants , cafes , bars , snack bars , bakeries , pastry shops, ice cream parlors , food trucks and other catering establishments to effectively control and optimize their financial resources. 1. Cost control Cost of goods sold is usually one of the largest expenses in a restaurant business, often after personnel costs. Precise monitoring of this figure allows you to better control your expenses and avoid budget overruns. Effective cost management helps you keep track of your financial resources and ensure that your business remains profitable. If you go through the cost of goods sold ratio dish by dish, you can optimize your menu - and either revise, delete or replace less profitable or too expensive dishes with cheaper variants. Example : If you notice that your cost of goods sold has increased in the last month, you can look for specific causes, such as price increases from suppliers, increased waste or inefficient storage. By taking targeted measures, you can reduce costs again and stick to your budget. 2.