😱The #1 one mistake you make when calculating food cost. Most people think it’s just purchases/sales × 100. But that’s wrong. Your true food cost is based on usage, not just what you bought. 👉 Usage = Beginning Inventory Purchases − Ending Inventory. So if you start with $2,000 in stock, buy $3,000, and end the week with $1,500 left, your usage is $3,500. Divide that by $10,000 in sales and multiply by 100 — your real food cost is 35%. That 5–10% difference can make or break your profit margin
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