I am Chef and F&B Director of a conference center that does 5 million per year in revenue. When I started here 3.5 years ago, the food was all frozen pre-made, the kitchens were filthy and revenue was only at 3 million. My company projects budget for all areas at the beginning of every fyscal year, my problem is they keep projecting my budget to run a 10% or less for food cost!! As our fysical year approaches its end in about a week, I'm currently at 12% food cost and I'm still providing high end food, but could provide more high end if my budget would increase. I unfortunately have a CEO and Executive VP that generate my planned budget who have very little understanding of operating a kitchen. Has anyone else run into this similar situation??? If so any insight to improve?? I just find it absolutely ridiculous to even expect a 20% food cost when trying to cater to weddings and upscale events. Oh, and I didnt mention we are 100% glatt kosher, which increases cost of meats by almost triple of regular meats.