The complete guide to commissary cost control

The Migrant Kitchen, New York, New York Running a commissary kitchen for a multi-unit restaurant group is a huge operational advantage, but it also means managing a second set of costs that can quietly eat into the margins you’re trying to protect. Food costs across the restaurant industry sit between 28% and 35% of revenue on average, and for operators running centralized production, the variables multiply: purchasing at scale, tracking ingredient transfers between locations, costing recipes that feed dozens of units and keeping tabs on waste before it snowballs. MarginEdge gives multi-locati