I would have to say it all varies......42% to 44% in an upscale steakhouse....
I've run a 28% in an extremely upscale italian restaurant....but, all pastas and desserts were made in house and pasta accounted for a large percentage of sales...everything was utilized....fish scraps, meat scraps...all stocks and sauces made in house,etc,etc. As posted above.....convenience products vs.
labor......I am in a resort now and run a 37% at an upscale outlet, including all the freebies to sales department, and all the comps for any guests unhappy with there suites. Our Sushi Bar runs a 28%, and our Pool Bar Grill runs a 26%...You always have to throw in business levels as well. Almost nothing is pulled out of a freezer and cooked on the spot....we see a marked increase in spoilage during the slow season...problem is, your stuck with the need to offer diverse large menus year round....Kuan...how were inhouse and departmental food purchases handled when you worked in resorts? Was it a credit to cost of goods, or a straight charge to the respective department?  |