- Joined Dec 20, 2009
I am in a full servise restaurant. I have been in this industry for 24 years and have been an Exec Chef for the past 14 of those years. We have been open for 9 month and have 975.000.00 in "TOTAL SALES" My food cost has been average of 20-22% not including my inventory. If I were to add 8-10% for inventory, and minus 2% for waste and trim...It would be at high end of 30%. My back of the house labor only is what I have a question about. I hear week after week for month now that we need to cut labor. Back of the house hourly labor plus my one salary Chef has been between average 13-14%. Is that to high??? I nor anyone else I have spoken with seems to think that is high at all! Maybe I'm getting to old for all of this and am losing concept...LOL? Can anyone help me answer this or offer advice please?