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Esiste un numero che decide se un ristorante è profittevole o destinato a fallire ⚠️ Si chiama food cost. Se a fine mese supera il 30%, significa che alcuni piatti stanno distruggendo il tuo margine 📉 Menu Genius calcola in pochi click il food cost e margine di ogni piatto 📊 Così capisci subito quali piatti del tuo menu ti fanno perdere soldi e puoi finalmente ottimizzare i tuoi profitti 💰 | Menu Genius
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Owner.com on Instagram: "Stop losing money on your menu!👇Here are the food cost rules you need to follow. If you’re managing a restaurant, hitting your profit goals starts with understanding these critical limits for your food costs by category: 🫒Appetizers: Aim for a 10% average food cost, and never go above 20%. These should be high-profit items! 🍔Entrées: Strive for a 25% average. Your maximum should be 40%. The Exception: A truly special, high-cost item (like a premium steak) can hit 40-5
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