How restaurants negotiate food costs is why many restaurants fail

Many restaurant operators simply forget to make one basic calculation that ends up costing them profits — and often leads to failure.  Dave Miesse, a foodservice sales veteran, sees it all the time when working with operators.

Establishing a “target price” for your most sold and/or most expensive ingredients should be an obsession.  Not knowing your target price for ingredients would be like not knowing how much you’re going to pay your waitstaff each week — can you imagine that?