Food Costing Tips for Delivery
3 Min Read By Matthew Starobin
Many of you (even before CV-19) broadened your business model to include take-out and delivery.
In the face of the pandemic, it’s no longer a choice.
And none of us really know the lasting power of the changes in the consumer behavior we’re seeing. My guess? Delivery and takeout will be a permanent, expanded segment.
There are many, many considerations for delivery (safety, preparation, logistics, POS, etc.). We are focusing here one essential piece: food costing.
Obviously, you want to offer items that are already popular, are relatively easy to make, and that withstand delivery. But we’re making another suggestion that is more surprising:
Strive to maintain margin dollars
Notice we’re not saying food cost percentage. The name of the game is margin dollars. This is essential: your ‘delivery’ version of a menu item should create the margin dollars as the ‘to stay’ version. That means essentially ignoring the food cost percentage of delivery items. That’s counter…
Sorry, You've Reached Your Article Limit.
Register for free with our site to get unlimited articles.
Already registered? Sign in!