Hospitality Financial Leadership: Global Food Cost vs Tracking Individual Outlet – Pros and Cons

David Lund | October 1, 2019

What is really important to realize is the food cost calculation in your hotel will always come back to the cost of goods formula. Any attempt to track and individualize the outlet food cost that I have ever seen is a big waste of time. It is a waste of time because it always comes back to the fact that the food cost is calculated by adding the opening inventory to the purchases and then subtracting the closing inventory – as well as any legitimate credits at month end – to calculate the food cost. This is never done in hotels by outlet simply because it is completely inefficient to do so. What I see time and time again is people tryin...