How do you calculate raw food cost percentage for a dish, and what would you do if the percentage is consistently high?

• A. Raw food cost percentage = selling price / ingredient cost.
• B. Raw food cost percentage = total food cost / portions.
• C. Raw food cost percentage = cost of ingredients for dish / selling price × 100; if high, analyze yield, portion size, waste, supplier prices, substitute ingredients, adjust menu price, renegotiate with suppliers, or improve portion control.
• D. Raw food cost percentage = (cost of packaging) / selling price.

Answer: (C)