Coffee calculation in the food service industry

Calculating the sales price of coffee and other hot and cold drinks is a crucial task for restaurateurs. crucial task for restaurateurs. It is important to determine the right sales price in order to not only cover costs, but also to achieve an appropriate profit margin.

But how do you calculate the right price? How high can the profit margin on a cup of coffee be: 10%, 100% or even more? What costs are incurred during preparation in the business and should not be forgotten in the calculation? And how many restaurateurs calculate correctly?

There are various factors that need to be taken into account in the calculation. These include the cost of ingredients, the cost of preparation and operation, and the profit margin you want to achieve. Calculating these factors accurately can be difficult, but it is crucial to running a successful catering business.

The exclusive whitepaper "Coffee costing in the food service industry" can help with this. It provides an overview of the different ways to determine the sales price and shows what a solid calculation looks like. The white paper takes into account all costs incurred and thus gives restaurateurs the greatest possible flexibility to determine their profit margin for coffee, tea, cocoa and other beverages.

Get our whitepaper as a free download!