The food costs for a contemporary casual restaurant can vary greatly depending on a number of factors, including the type of cuisine, the location of the restaurant, and the quality and quantity of ingredients used.
Generally, food costs for a contemporary casual restaurant can range from 28-35% of the total sales. For example, if a restaurant has total sales of $100,000 per month, their food costs could be anywhere from $28,000-$35,000 per month.
Food costs are one of the most important considerations when it comes to running a contemporary casual restaurant. The right mix of items on the menu is critical to ensuring that customers have an enjoyable experience and come back for more. Understanding the different types of food costs and how they affect the bottom line is essential to running a successful restaurant.
One type of food cost is direct costs, which are those that relate directly to purchasing ingredients for menu items. This includes the cost of raw materials like meats, seafood, vegetables, spices and other perishable items as well as non-perishable items like canned goods, condiments and dry ingredients.
Direct costs also include labor associated with preparing the food such as wages for chefs and kitchen staff, as well as other overhead costs like leasing a commercial kitchen or storage space.
Another type of food cost is indirect costs, which are those that do not relate directly to purchasing ingredients. These costs include rent for the restaurant space, utilities like water and electricity, marketing expenses and insurance.
They can also include the cost of any tableware or cutlery you provide to customers as well as dining areas or furniture used in the restaurant. Indirect costs are important to consider because they can add up quickly and significantly affect a restaurant’s bottom line.