Budget and Business Planning

20 Goals

In order to make a profit and stay in business, a food service operator must be aware of costs. The biggest cost in most operations is the raw ingredients used in the preparation of menu items.

Labour costs are also a significant part of a restaurant’s operating costs. You must schedule enough staff to meet the labour demands of the food service operation without incurring unnecessary costs. Point-of-sale (POS) reports provide information that is useful in analyzing both food and labour costs. They can also help you review your menu to make it more profitable.

A basic understanding of accounting is a useful skill in the food service industry. In fact, budgeting and interpreting profit and loss statements are essential management skills.


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Basic Kitchen and Food Service Management Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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