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OW😱The #1 one mistake you make when calculating food cost.
Most people think it’s just purchases/sales × 100. But that’s wrong.
Your true food cost is based on usage, not just what you bought.
👉 Usage = Beginning Inventory + Purchases − Ending Inventory.
So if you start with $2,000 in stock, buy $3,000, and end the week with $1,500 left, your usage is $3,500.
Divide that by $10,000 in sales and multiply by 100 — your real food cost is 35%.
That 5–10% difference can make or break your profit margin.
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