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Food Cost

Food Cost



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Published by api-3749066

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Published by: api-3749066 on Oct 15, 2008
Copyright:Attribution Non-commercial


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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

\ue000Food cost is generated by system by transferring sale from outlet and issues from stores.
\ue000The sales figures are automatically totaled for all the outlets in the system.
\ue000The issues are entered by the stores and are termed as food cost.
\ue000The 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.
\ue000These extra burden on issues need to be reduced to arrive at the actual cost of food consumed
by the guests.
\ue000 Allowable deduction is given such as:

1. A & G / N.C. KOT: - sales price * cost price percentage.
2. Staff cafeteria cost :- Number of staff * approved rate.
3. Gratis to bar:- Bar snacks issued to outlet.\u2014Taken out from the requisitions.
4. Beverages: - Juices issued to bar.\u2014Calculated from requisitions.
5. Amenities: - Number of rooms occupied * approved rate of amenities.
6. Complimentary B/F :- Number of guests having breakfast * cost of breakfast.

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