So we have a new kitchen manager. The one was let go because supposedly he had a 50 percent food cost although owners didn't like him but whatever. I know he order heavy and many things so it was high I'm sure. One of the owners just does a simple food cost, looks at the amount spent each week or month and divides it by the total food sales. We costed it out this week and it was like 34 percent so not bad. But does he factor in other non related food items. Should I factor in the dish soap and chemicals, napkins, olives and cherries for the bar that the kitchen do not use or even the cocktail napkins we order that bar strictly uses. If I factor in everything I order then my cost is high. So please tell me should how you guys go about it. Thank you.