Calculate the food cost percentage

Reference no: EM133652303

Question: In the heart of the city, a local restaurant prided itself on delivering unparalleled culinary experiences. Every week, Chef Isabella ventured to the local farmers' market, meticulously handpicking the freshest ingredients for her signature dishes. As she navigated through the vibrant stalls, the chef's discerning eye selected ripe heirloom tomatoes, organic greens, and aromatic herbs. With a keen sense for quality, she then visited the seafood market, forging connections with passionate fishmongers to secure the finest catches of the day. Back at the restaurant, armed with a basket brimming with culinary treasures, Chef Isabella embarked on the creation of a gastronomic masterpiece that would captivate the palates of her eager diners. The chef purchased ingredients for $600, and the total revenue generated from the sale of dishes made from these ingredients was $1,700. Calculate the food cost percentage. Your answer should include two decimal places. Add your answer Integer, decimal, or E notation allowed

Reference no: EM133652303

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