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Recipe Costing & Menu Pricing - Basics
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- เผยแพร่เมื่อ 19 เม.ย. 2020
- In this lesson, we will review and go over the basics of recipe costing. In addition, we will be going one step further and applying this skill to a composed dish that would contain many different elements to it.
Note: Keep in mind this is for the basics of recipe/food costing. It does not take into consideration As Purchased vs. Edible Portion (AP vs EP), inventory, factoring in labor costs, and many of the other factors that affect how you would charge for a menu item.
#CulinaryArts #CulinaryApplications #ProStart #FoodCost #RecipeCosting #KansasProStart #MrG
Great video, love the breakdown
Hi there, great video but have some question, anyway we can email?
Good explanation. if I keep menu price at 33% of FC, how much my profit for the recipe after over head (gas/salary/packaging... etc.) ? thank you
Good question! Admittedly, that's an area of costing that I do not have first-hand experience with yet. I'm externing over the summer to find out more about how that is accounted for in costing; but for now, I'm following the rough guidelines that ProStart provides for us!
I do believe there are other chefs and business owners here on YT that can explain that part a lot better than I can
SOME SLIGHT MISCALCULATIONS/ERRORS IN THE VIDEO:
1) At 12:18, the 4 lbs of kosher salt converting into ounces should be 64 oz, not 48 oz. Granted, this makes no difference in the final calculation because the salt is "written off" as Q Factor
2) At 18:48, small typo in the text. The text should read "Amounts that are way too* small for calculations can be written off* as Q Factor
3) At 21:11, the Ingredient Cost of the ricotta should be $1.16, not $0.60. This difference of $0.56 should be added to the total recipe cost
My bad.... :(