Hey everyone, I hope you’re all having a fantastic week! I wanted to share another quick tip that could make a difference to your restaurant. Keep an eye on your food cost percentage. By regularly tracking your food costs as a percent of sales, you can spot trends and knows when potential issues may arise. Use the industry standard to keep your food costs in a profitable range, normally between 28-35%. If your food costs are rising, it could be time to revisit your menu pricing or call your suppliers and negotiate prices. By staying on top of your food costs, you will be able to have better profit margins and keep the restaurant financially healthy. By staying on top of this, you’ll be able to maintain healthier profit margins and keep your restaurant financially strong.