Vendor price comparison: from usable units to food cost

A cheaper case isn't always a cheaper ingredient.

InsightChef Pro compares recorded vendor prices for the same ingredient and usable unit, using each vendor's latest posted receipt. Cost is recorded line cost divided by usable quantity, using saved yields.

Here's an illustrative example. With the same specification, quality and yield, compare ten cents with eight cents per usable ounce.

For a six-ounce portion, that two-cent difference could save twelve cents.

With other costs unchanged, a six-dollar plate could become five dollars eighty-eight. At a twenty-dollar menu price, food cost moves from thirty percent to twenty-nine point four: down zero point six percentage points.

On-screen closing card: See what goes into your food cost. Explore vendor price comparison. insightchefpro.com