{"id":1180,"date":"2026-09-06T11:52:17","date_gmt":"2026-09-06T11:52:17","guid":{"rendered":"https:\/\/costo.menu\/en\/?p=1180"},"modified":"2026-09-06T19:08:30","modified_gmt":"2026-09-06T19:08:30","slug":"giati-anevainei-food-cost","status":"publish","type":"post","link":"https:\/\/costo.menu\/en\/why-food-cost-percentage-goes-up\/","title":{"rendered":"Why does food cost % go up?"},"content":{"rendered":"<div class=\"cm-blog-article\">\n<p class=\"cm-blog-meta\">CostoMenu Blog \u00b7 Food Cost<\/p>\n<p>If your food cost percentage is going up, do not jump straight to raising the selling price. You usually need to check more places first.<\/p>\n<h2>1. Supplier price changes<\/h2>\n<p>If cheese goes up 12% and you do not update the recipe, the costing politely lies.<\/p>\n<h2>2. Wrong quantities in the recipe<\/h2>\n<p>If the recipe says 120g but the kitchen actually uses 150g, the actual food cost is different.<\/p>\n<h2>3. Waste and yield<\/h2>\n<p>You buy 1 kilo of product, but you do not always use 1 kilo. Trimming, bones, peels, burnt food, and production mistakes change the real cost.<\/p>\n<p>Example:<\/p>\n<ul>\n<li>You buy 1kg of an ingredient at \u20ac10<\/li>\n<li>After trimming, 80% remains as usable product (yield)<\/li>\n<\/ul>\n<p class=\"cm-blog-formula\"><strong>Actual cost per kg of usable product = 10 \/ 0.80 = \u20ac12.50<\/strong><\/p>\n<h2>4. Weak portioning standards<\/h2>\n<p>At first the plate has 120g of potatoes. Two months later it has \u201chowever much the ladle scoops\u201d. The ladle, unfortunately, does not do cost control.<\/p>\n<h2>5. Bad inventory<\/h2>\n<p>If the stock count is wrong, the period food cost will be wrong. Formulas that use opening stock, purchases, and closing stock depend on accurate records. See <a href=\"\/en\/theoretical-vs-actual-food-cost\/\">Theoretical vs Actual food cost<\/a>.<\/p>\n<h2>6. Delivery commissions and net sales<\/h2>\n<p>If a dish sells for \u20ac12.00 but after a 25% platform commission you are left with \u20ac9.00 net revenue before other costs, then a food cost of \u20ac3.20 is not 26.7% of \u20ac12.00. It is:<\/p>\n<p class=\"cm-blog-formula\">3.20 \/ 9.00 \u00d7 100 = <strong>35.6%<\/strong><\/p>\n<p>This is an example to show the logic \u2014 not a general rule for every platform or every contract.<\/p>\n<h2>7. Menu mix<\/h2>\n<p>If you sell a lot of a low-margin dish and little of a high-margin dish, the overall result can be worse than the \u201caverage\u201d food cost suggests. For choosing what to sell, see <a href=\"\/en\/menu-engineering\/\">Menu engineering<\/a>.<\/p>\n<h2>How to lower food cost without hurting quality<\/h2>\n<p>The goal is not to cut ingredients blindly. The goal is to reduce mistakes, waste, and bad pricing.<\/p>\n<ol>\n<li><strong>Cost the core dishes first.<\/strong> If you do not have time for the whole menu, start with the dishes that sell the most.<\/li>\n<li><strong>Keep ingredient prices up to date.<\/strong> If the supplier price changes, the costing must change too. Apps like <strong>CostoMenu<\/strong> update prices across all recipes automatically.<\/li>\n<li><strong>Check portions.<\/strong> Use standards, not \u201cby eye\u201d. The eye is a good cook, but a bad accountant.<\/li>\n<li><strong>Compare actual vs theoretical food cost.<\/strong> The gap should stay within a reasonable range \u2014 see <a href=\"\/en\/theoretical-vs-actual-food-cost\/\">Theoretical vs Actual food cost<\/a>.<\/li>\n<li><strong>Do not cut quality blindly.<\/strong> If an ingredient is why the guest comes back, changing it can cost more than it \u201csaves\u201d. Find waste and wrong processes first. Then touch the product.<\/li>\n<li><strong>Look at the menu as a whole.<\/strong> Food cost is tied directly to <a href=\"\/en\/menu-engineering\/\">menu engineering<\/a>: which dishes are popular, which have a good margin, and which need a change in price, portion, or placement.<\/li>\n<\/ol>\n<h2>Mini checklist for a weekly review<\/h2>\n<ul>\n<li>Which ingredients went up the most in price?<\/li>\n<li>Which dishes sell the most?<\/li>\n<li>Have the recipes been updated with the new prices?<\/li>\n<li>Is there a gap between theoretical and actual food cost?<\/li>\n<li>Which dishes have a high food cost but a low selling price?<\/li>\n<li>Where is there waste that is not recorded?<\/li>\n<li>Are there delivery dishes that look profitable only because we look at the menu price and not the net selling price?<\/li>\n<li>Which dishes need to be re-weighed in practice?<\/li>\n<\/ul>\n<p>For the basics of the calculation, start with <a href=\"\/en\/what-is-food-cost\/\">Food Cost: What It Is and How to Calculate It<\/a>.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>7 \u03bb\u03cc\u03b3\u03bf\u03b9 \u03c0\u03bf\u03c5 \u03b1\u03bd\u03b5\u03b2\u03b1\u03af\u03bd\u03b5\u03b9 \u03c4\u03bf food cost percentage \u03ba\u03b1\u03b9 \u03c0\u03c1\u03b1\u03ba\u03c4\u03b9\u03ba\u03cc\u03c2 \u03c4\u03c1\u03cc\u03c0\u03bf\u03c2 \u03bd\u03b1 \u03c4\u03bf \u03bc\u03b5\u03b9\u03ce\u03c3\u03b5\u03b9\u03c2 \u03c7\u03c9\u03c1\u03af\u03c2 \u03bd\u03b1 \u03c7\u03b1\u03bb\u03ac\u03c3\u03b5\u03b9\u03c2 \u03c4\u03b7\u03bd \u03c0\u03bf\u03b9\u03cc\u03c4\u03b7\u03c4\u03b1.<\/p>","protected":false},"author":3,"featured_media":1219,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"categories":[15],"tags":[],"class_list":["post-1180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cost"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u0393\u03b9\u03b1\u03c4\u03af \u03b1\u03bd\u03b5\u03b2\u03b1\u03af\u03bd\u03b5\u03b9 \u03c4\u03bf Food Cost % \u2014 \u03ba\u03b1\u03b9 \u03c0\u03ce\u03c2 \u03c4\u03bf \u03bc\u03b5\u03b9\u03ce\u03bd\u03b5\u03b9\u03c2<\/title>\n<meta name=\"description\" content=\"7 \u03bb\u03cc\u03b3\u03bf\u03b9 \u03c0\u03bf\u03c5 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