Episode 186 – Stop Chasing Food Cost Percentage with Bo Bryant

Stop Chasing Food-Cost Percentage: The Metrics and Negotiations That Actually Protect Profit with Bo Bryant

The Restaurant Coach® Podcast — Episode 186

Most independent restaurant owners know their food-cost percentage.

Far fewer understand what that percentage is actually telling them.

A restaurant can report a “good” food-cost percentage while quietly losing thousands of dollars through poor purchasing, inaccurate recipes, overportioning, waste, theft, substitutions, invoice errors, and weak distributor agreements.

The percentage is not the diagnosis.

It is only the first symptom.

In Episode 186 of The Restaurant Coach® Podcast, I sit down with food-cost and broadline foodservice expert Bo Bryant for a results-focused conversation about the numbers restaurant owners chase, the metrics they overlook, and how to negotiate with a foodservice distributor from a position of knowledge.

Because asking your sales representative for a better price is not a purchasing strategy.

And believing that 30% is automatically a “good” food cost is not financial control.

Why Your Food-Cost Percentage Is Not Enough

One of the biggest mistakes independent restaurant owners make is evaluating food cost as a single percentage.