Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Managing Food Cost

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
If you have a food cost limit and your food cost is too high, you have two alternatives:
  1. Shop around for better food prices.
  2. Replace some of the more expensive dishes with ones that cost less to prepare.
If your food cost is lower than your limit, you will make a better profit. However, for increased customer satisfaction, you may decide to upgrade some dishes or add extra items.