Chapter 5 Standardization of Recipe
Chapter 5 Standardization of Recipe
Chapter 5 Standardization of Recipe
THE
STANDARDIZATION
OF RECIPE
GROUP 5 REPORTERS:
NET PROFIT
- Is the difference between the selling
price of the food and total cost of
the product.
HOW TO CALCULATE FOOD COST IN A RESTAURANT
-Know your food costs before adding a new dish to
your menu.
Step 1
List the ingredients of the dish you are
appraising, include even small amounts of food,
including a squirt of ketchup or spoonful of
mayonnaise.
Step 2
Calculate the cost of each ingredient in each
dish.
Step 3
Add the total cost of the ingredients to
calculate your food costs for that dish. Do not
include the labor costs to prepare or serve the
dish.
Step 4
Divide the menu price by the food cost to
determine the percentage of the price that comes
from food to begin determining if you have priced
the meal correctly.
Step 5
Calculate your overhead cost per meal served.
This includes all of the non-food costs to run
your restaurant, such as labor, rent, marketing,
taxes, and other expenses. Determine a daily
overhead cost to run the restaurant and divide
that by the number of customers you estimate
you will serve each day.
Step 6
Determine the target food-cost percentage you
want for your menu items. Use your overhead
cost to guide you.
Step 7
Examine your current menu prices to determine
whether they cover your overhead and food
costs, and return a profit. Use your target food-
cost percentage to do this.
Step 8
Determine whether you need to calculate
different food cost percentages for different services
or items.
Step 9
Analyze your sales by item to see if your food-
cost percentages can support your business . Look at
total food costs per service and divide by total sales
to get a more complete picture of your food
costs without having to calculate the actual cost of
each menu item.