Standard Portion Cost: Butcher Test

Test designed to determine standard portion costs for those items portioned before cooking
Goal : Determine Serving price (SPC) versus Purchase price. Concept: What you serve can cost more than what you bought it for. - Applies to wholesale cuts, not portion cut - wholesale cuts usually µrender¶ more than what you bought it for - Focus is on ³primary part´ of the wholesale cut Process: Usually involves a team: chef/manager/cost controller/butcher 1. One member does the recording 2. As piece is ³broken down´, various cuts/parts are separated 3. Total weight of cuts/parts almost never = original weight - difference is a DERIVED number based on weight difference

Standard Portion Cost: Butcher Test (con¶t) Loss in cutting = A Derived number add weights of all know cuts/parts and subtract from purchased weight .

Standard Portion Cost: Butcher Test (con¶t) Also called ³yield factor or %´ Use to compare vendors & value Use to compare different cuts .

Standard Portion Cost: Butcher Test (con¶t) Want values/lb for all parts Except the principal part .why the cut was purchased to begin with. Get these current prices from your regular purveyor(s) These prices should represent a reasonable market value .

\$1.12 A DERIVED # .87 Useable meat = \$53.Standard Portion Cost: Butcher Test (con¶t) Total Value for these secondary cuts/parts: value per lb x weight Total Value for the primary cut (usable meat): Total Cost .Total value of secondary parts Useable meat = \$54.99 .

25 lbs \$12.7812/oz 16 oz .4988 = \$0.12 = \$12.4988/lb 4.Standard Portion Cost: Butcher Test (con¶t) cost per usable lb = total value of usable meat = weight of usable meat \$53.

7812 = \$4. = Portion PortionCost 6 oz.6872 .Standard Portion Cost: Butcher Test (con¶t) Portion Size: a pre-established number found in the menu item¶s standard recipe Portion size x Cost per usable oz. ( two 3-oz. pieces) x \$0.

causing usable pound/SPC costs to change.Yield Factor or % remains Constant .eliminates need for new/frequent butcher test(s) .simple way to (re)calculate usable pound costs and portion costs . Cost factors allow: .Standard Portion Cost: Butcher Test (con¶t) Cost Factors Market prices are not stable.

11 Portion Cost = Cost Factor per Portion Purchase price per lb. \$12. Purchase price per lb.Standard Portion Cost: Butcher Test (con¶t) Helps tell you the impact of the \$0. = Cost Factor per lb. \$4.0456 \$6.4988 = 2.6871 = .7671 \$6.26/lb increase Cost per usable lb.11 .

0456 x \$6. at new price 2. no new Butcher Test is required Rewrite the Cost Factor forumla Cost factor per lb.37 = \$4.8864 = \$4.37. x New Purveyor price per lb.89/standard portion The 26¢ /purchase lb increase leads to a 53¢ /usable lb increase and a 20¢ /portion increase. Will give Cost of a usable lb.0305 = \$13.Standard Portion Cost: Butcher Test (con¶t) Example: Price/lb of tenderloin increasing from \$6. .37 = \$13.7671 x \$6. Will give Standard Portion Cost (SPC) at new price 0.03 /usable pound Rewrite the Cost Factor forumla Cost factor per portion x New Purveyor price per lb.11 to \$6. You need to know the new SPC Using Cost Factors.

7008 = \$5.70/standard portion 16 . however.37 = \$5.) x New Price per lb 16 oz 2.0456 x 6 x \$6.89/standard portion 16 7oz Portion (SPC) Cost at New specified Purveyor Price Cost factor per lb.37 = \$4.) x New Price per lb 16 oz 2.the factors can only be used on the identical size portion. start at useable price / lb and recalculate (Universal Formula Below) 6 oz Portion (SPC) Cost at New specified Purveyor Price Cost factor per lb. x Portion size (in oz. x Portion size (in oz.0456 x 7 x \$6.Standard Portion Cost: Butcher Test (con¶t) Shortcoming: B/C it is based on a Butcher test. You could.8864 = \$4.

Standard Portion Cost: Butcher Test (con¶t) Conclusion:  Formulas provide operators with tools to quickly recalculate costs  Analyze margins and when menu prices may have to increase  For Accuracy. menu planning is greatly improved  Compare to preportioned item pricing if using . Butcher tests should be done 3-4 times/year  and on more than 1 sample per butcher test to get µaverages¶  Once again a cost/benefit trade-off decision  Benefits of Butcher testing are:  can compare suppliers if testing identical pieces (value)  allows for monitoring of how the Standard Specifications are being adhered to by purveyor/purchasing/receiving  with exact costs know.

Standard Portion Cost: Using Yield Factor or % Ratio of the weight of part of a product to the weight of that product as purchased Goal : Determine Serving price (SPC) versus Purchase price. Yield % is has many uses . Concept: What is left to sell after in-house butchering/processing portionable weight / original purchased weight  included in the Butcher and Cooking Loss tests  Ratio to Total Weight & Saleable Weight respectively Once determined.

Standard Portion Cost: Using Yield Factor or % Quantity = # of Portions x Portion Size (as a pound decimal) Yield % Variations of Basic Fromula # Portions = Quantity x Yield % Portion Size (as a pound decimal) Quantity x Yield % # Portions # Portions x Portion Size Quantity (con¶t) Portion size = Yield % = .

(con¶t) Quantity = # of Portions x Portion Size (as a pound decimal) Yield % Quantity = 32 x .9999 lbs = 15 lbs or 2 each 7. pork loins All else being equal & IF future pork loins have same yield .3125 (5 oz.5 lb.6667 Yield % (from Cooking Loss example) Quantity = 14.Standard Portion Cost: Using Yield Factor or % Example of Yield % Use Problem: Need to Purchase Correct amount of Pork Loin to serve 5 ounce portions of Loin of Pork a Maison to 32 guests. as a decimal) .