THAT HONEY, you throw away... 🍯

I wanted to give an example of wastage here.

When you calculate food cost and profitability of a recipe using something as harmless as honey, what do you put in the food cost column? 

Buying cost of honey, right? - WRONG

Whether you use those cute glass jars, fancy squeeze bottles or large gallons of honey, you can never get 100% of the honey out of it; there is always some honey thrown in the garbage with the jar. 

🤦‍♂️ Spoiler alert - That is your food cost in the garbage, which you can't recover

So what can you do in this un-recoverable-from-garbage situation?

You have to add a yield column in your food costing format, and add 7% to the cost of honey - that's the amount your chef will throw away (because it is very difficult to take out every ounce of honey from that fancy shaped jar)

And how do I know this? I have weighed every jar before I open and before I throw. AND I DID IT FOR 10 YEARS.

And for restaurant owners who didn't want to hire me as a consultant, because I am expensive... this only comes from experience.