How do you calculate restaurant menu costs? The few spreadsheets I only started valuing later on.

When I first started calculating menu costs, I only focused on the prices of main ingredients, thinking that as long as I accounted for beef and seafood, it was enough. Later, I realized that what really eats into the gross margin are those inconspicuous things: sauces, side dishes, waste, staff meals, returned dishes, and the prices of emergency restocking during peak hours. I eventually…