Course: How to Manage Food Costing in the Catering and Restaurant Industry

Once you have calculated the recipe cost, the selling price per portion can be calculated using the following formula: Example: We have determined that the cost per portion is $3.57, …

Costing, something that chefs and managers dread the most but as you can see, is a necessity to ensure a profitable business. Understanding your costs is one of the most …

Using the recipe costing that you did in step 2.8, calculate the selling price of the dish using a food cost percentage of 28%. You can download the answer here

Using the recipe costing sheet below, do the following: Calculate the cost of the recipe Calculate the cost of a portion, remember each portion takes 2 Crab Patties. You will …

Introduction Controlling food costs is imperative in the restaurant business. If costs are not controlled successfully, no matter how good your food may be or how many loyal customers you …

The chef or business owner is responsible to ensure that expenses are met by income, irrespective of whether the operation is a profit orientated foodservice unit or not. Several elements …

There are many terms associated with labour costs: Labour Expense includes salaries and wages, but it consists of other labour-related costs as well. Payroll refers to the gross pay received …

Indicators show the progress of the restaurant business’s goal. The main indicators that are selected by a business to watch carefully as an indicator of performance are called Key Performance …

Forecasting and financial budgeting have a lot in common. A great deal of guesswork, backed up with facts, experience and a sense of history, are all combined to try and …

Recipe ingredients must be measured precisely, especially in the bakery, and foods should be measured when served to control portion size and cost. The devices used to measure and portion …

Profitability essentially means any money that you are bringing in after all your expenses have been paid. Obviously successful businesses make a profit. If a business is not profitable, the …

In the foodservice industry, the term cost control has come to mean control over all items of income and expenses concerned with the functioning of any foodservice operation. Applying the …

These guidelines should always be adhered to when portioning: The correct quantity and quality of commodities should be bought. For example, if it is calculated that 100g of carrots should …

Understanding how your inventory and food cost are related is exceptionally important. Today most large operations have the luxury of technology however smaller operations and those that have not adopted …

It is the Chef’s responsibility to instruct their staff on the correct use of any equipment in portion control and explain why it is necessary to adhere to the standard …