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Owner.com on Instagram: "Here’s the RIGHT way to calculate your food cost. 1️⃣ Add up your beginning inventory (everything in stock). 2️⃣ Add your purchases for the week. 3️⃣ Subtract your ending inventory (what’s left). That number is your usage. Then take usage / total sales × 100 to get your food cost percentage. Example: $2,000 (beginning) + $3,000 (purchases) − $1,500 (ending) = $3,500 usage. $3,500 ÷ $10,000 × 100 = 35% food cost. Most profitable restaurants aim for 25–30%. 💡If you’re abo
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