3 Financial Best Practices to Create a Profitable Taproom Food Program

Knowing your numbers is essential to running a profitable food program.

Without accurate data on food costs and margins you’re flying blind.

When you understand your true costs and margins, you can make smarter decisions about your menu, pricing, and operations.

Simply put what gets measured gets managed and what gets managed gets profitable.

3 Financial Best Practices…to Create a Profitable Taproom Food Program

1. Separate food operations in the financial statements – use QBO classes
2. Use benchmarks and targets – prime costs, food %, contribution margin $
3. Create a food cost / margin tracker – try this Food cost and margin tracker for starters

Do this next:

1. Watch the short video: How to Create a Profitable Food Program, Part 2
2. Join the network of brewery owners and managers working together to create a profitable business