Food Cost
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FOOD COST CONTROL Restaurant Workshop, Inc. will show you how to improve your food cost and create a higher profit margin. This course demonstrates how to control costs before the food reaches the back door to when the guests are served. You will be shown how to cost recipes, price menu items, select the right suppliers, determine a monthly food cost, and much more. You will receive 10 standard forms such as: • • • • • • •
Standardize Recipe Costing Menu Item Pricing Quotations For bid Inventory Sheet Daily Kitchen Report Menu Analysis Daily Prep Sheet
Food Cost Control also contains other forms that will help to organize your operation. Armed with this type of information you will be able to control food cost and move more profits to the bottom line.
Generating Daily Food Cost PROCEDURE: Food cost is generated by system by transferring sale from outlet and issues from stores. The sales figures are automatically totaled for all the outlets in the system. The issues are entered by the stores and are termed as food cost. The issue even contains the cost of food consumed by staff cafeteria, A&G, Bar snacks which actually need to be considered as part of beverage cost., amenities served to guests, Complimentary meals to guests etc. These extra burden on issues need to be reduced to arrive at the actual cost of food consumed by the guests.
Allowable deduction is given such as: 1. 2. 3. 4. 5. 6.
A & G / N.C. KOT: - sales price * cost price percentage. Staff cafeteria cost :- Number of staff * approved rate. Gratis to bar:- Bar snacks issued to outlet.—Taken out from the requisitions. Beverages: - Juices issued to bar.—Calculated from requisitions. Amenities: - Number of rooms occupied * approved rate of amenities. Complimentary B/F :- Number of guests having breakfast * cost of breakfast.
7. Food Cost %:- Cost of food divided by the Net sale * 100
Cover analysis report of food PROCEDURE: Cover analysis is carried out on daily basis. This report is a system generated one. It shows the budgeted revenue and the covers of a day. The actual day’s revenue and the number of covers sold are brought to the cover analysis format automatically by the system. This gives enough detail for an analysis from the variance arrived between the budgeted and actual figures. It prompts for a management decision if required.
Standardize Recipe Costing Menu Item Pricing Quotations For bid Inventory Sheet Daily Kitchen Report Menu Analysis Daily Prep Sheet
Food Cost Control also contains other forms that will help to organize your operation. Armed with this type of information you will be able to control food cost and move more profits to the bottom line.
Generating Daily Food Cost PROCEDURE: Food cost is generated by system by transferring sale from outlet and issues from stores. The sales figures are automatically totaled for all the outlets in the system. The issues are entered by the stores and are termed as food cost. The issue even contains the cost of food consumed by staff cafeteria, A&G, Bar snacks which actually need to be considered as part of beverage cost., amenities served to guests, Complimentary meals to guests etc. These extra burden on issues need to be reduced to arrive at the actual cost of food consumed by the guests.
Allowable deduction is given such as: 1. 2. 3. 4. 5. 6.
A & G / N.C. KOT: - sales price * cost price percentage. Staff cafeteria cost :- Number of staff * approved rate. Gratis to bar:- Bar snacks issued to outlet.—Taken out from the requisitions. Beverages: - Juices issued to bar.—Calculated from requisitions. Amenities: - Number of rooms occupied * approved rate of amenities. Complimentary B/F :- Number of guests having breakfast * cost of breakfast.
7. Food Cost %:- Cost of food divided by the Net sale * 100
Cover analysis report of food PROCEDURE: Cover analysis is carried out on daily basis. This report is a system generated one. It shows the budgeted revenue and the covers of a day. The actual day’s revenue and the number of covers sold are brought to the cover analysis format automatically by the system. This gives enough detail for an analysis from the variance arrived between the budgeted and actual figures. It prompts for a management decision if required.
