How to Use This Budget
Run this calculation every Monday before you place orders. Your purchase budget is not a suggestion — it is a hard limit. If your supplier quote exceeds budget, you either need to cut items or find a lower price.
The fastest way to stay within budget is to compare prices before ordering. If one distributor has your chicken at $1.95/lb and another has it at $1.68/lb, ordering from the cheaper source is $0.27/lb across every pound you buy that week.
Stay Within Budget — Compare Before You Order
Upload your price list on Monday, see where you can cut, place the smarter order. FrillPick makes it a 10-minute process.
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Frequently Asked Questions
How do I calculate my weekly food budget?
Weekly Food Budget = Weekly Revenue × Target Food Cost %. If you have opening and closing inventory targets, the purchase budget = Target COGS − Opening Inventory + Target Closing Inventory. This tells you exactly how much you can spend on orders while hitting your food cost target.
What if my budget is lower than my expected order?
That means either your revenue needs to be higher, your food cost target needs adjusting, or your current pricing is too high. Start by comparing distributor prices — even 5–8% lower pricing across your order can bring the total within budget without changing what you order.