Professional Documents
Culture Documents
Food Cost
Food Cost
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.
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.
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.
PROCEDURE: