Calculate the True Cost of Your Top 3 Menu Items

You probably know your overall food cost percentage. But do you know the actual cost of your highest-volume dishes?

We've sat across the table from restaurant owners who were confident their food costs were under control. Then we looked at their bestsellers item by item, and the math told a different story.

The gap between what you think a dish costs and what it actually costs is where margin disappears.

This worksheet walks you through the math on your 3 highest-volume menu items so you can see exactly what each plate is really costing you.

What's inside:

• Step-by-step ingredient cost worksheets for 3 menu items, with space for every component down to oils, garnishes, and sides
• A built-in food cost percentage formula so you can calculate your margin per dish
• Benchmark tables by restaurant type (full-service, fast-casual, quick-service, bar) so you can see where you stand
• A results guide that tells you what your numbers actually mean and where to look if they're off