How Culinary MSMEs Manage Rising Raw Material Prices Without Losing Customers
The increase in raw material prices is a serious challenge for culinary MSMEs in Indonesia. Profit margins in the restaurant and food businesses are notoriously thin, on average only around 3–5%. With limited room for movement, even a slight increase in raw material costs can immediately erode profits. It is not surprising that many food […]
How to Calculate the Cost of Food Production: What is it, Why is it Important, and Tips for Efficiency
The cost of food production is the total direct costs incurred to make and serve food to customers. Culinary industry players agree that most of the costs are spent on raw materials and direct labor. Want to know how to calculate the cost of food production, why is this important, and how to do it […]