Which factor can directly affect food costs in a restaurant?

The quality of ingredients used has a direct impact on food costs in a restaurant because higher-quality ingredients typically come at a higher price. Restaurants that prioritize fresh, organic, or locally sourced ingredients often see increased costs associated with purchasing these materials. For example, using prime cuts of meat or artisanal bread can elevate the cost of dishes, which in turn contributes significantly to the overall food costs.

In contrast, factors such as menu pricing strategies, location, and customer demographics may influence sales and overall profitability but do not directly dictate the cost of the food items themselves. While these factors can indirectly affect costs through how much customers are willing to pay or how much food is sold, they do not directly influence the purchase price of ingredients. Understanding the relationship between ingredient quality and food costs is essential for effective restaurant management.