In the earlier tutorial, the calculation of food cost percentage per servings was explained. This tutorial is more about the long-term inventory like weekly or monthly basis, so you will find more accurate data about how much the total ingredient cost during the given period was, and how much the eventual profit will be as the overall business activity.【SUBSCRIBE THE CHANNEL】 https://www.youtube.com/channel/UCwBjo0IkK4FJ9ejMHxJLlzw?sub_confirmation=1 【OFFICIAL FACEBOOK PAGE】 https://www.facebook.com/howtosushi/ 【OFFICIAL INSTAGRAM】 http://www.instagram.com/how_to_sushi/ 【CONTACT&ENQUIRY】
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