From our resident expert on Cost of Goods Sold , Matthew Starobin, comes this timely article in Modern Restaurant Management Magazine.
In a nutshell, if you don’t know your REAL Cost of Goods sold you’ll never really know how much you are making, or how to increase your earnings.
It can’t all be “in the chef’s head”. What happens when prices go up? Or when you don’t account for trimming and shrinkage? Read the article and get yourself enlightened!
