How to Reduce Food Cost Percentage in Your Restaurant

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How to Reduce Food Cost Percentage in Your Restaurant

Written by: JJ Tan, Founder, Jelly Key takeaways for cutting food cost to 28–30% Food cost percentage is the most controllable P&L lever for UK restaurants, yet many… Continue reading {"media":"(prefers-reduced-motion: no-preference)","animations":[{"selector":"#content-1c17955305-card","duration":"0.7s","easing":"ease-out","keyframes":[{"opacity":0,"transform":"translateX(18px)"},{"opacity":1,"transform":"translateX(0px)"}]},{"selector":"#content-1c17955305-accent","duration":"0.8s","easing":"ease-out","keyframes":[{"transform":"scaleX(0)"},{"transform":"scaleX(1)"}]}]}

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