Unified Brands Braising Pan manual

15.Taste Before You Serve: To make sure the food meets your standards by personally tasting all items before you serve them. Have disposable spoons available for tasting.

16.Calculate Your Costs: When calculating event prices, make sure you categorize your costs. i.e. a) food b) labor c) equipment and linen rental d) facility rental.

17.Food: Markup can be calculated several ways, 3 x food cost will give you a 33%, 4 x food cost will give you 25%. Many restaurants find a happy medium between the two (usually 28%).

Food Calculation Cart: How to determine food cost/food cost percentage

Menu Item: ___________________ # Servings: ______ Estimated Prep Time: _______
Ingredient:	Recipe Amount:	Price:
________________________	________________________	____________________
________________________	________________________	____________________
________________________	________________________	____________________
________________________	________________________	____________________

Total food cost for this recipe	$ _________________
Divided by the number of servings	/ _________________
Subtotal of food cost per serving	= _________________
Cost of seasonings per serving	$ _________________
Food cost per serving	= _________________
Divided by menu price	/ _________________
Food cost percentage	= _________________

18.Labor: Your best estimate of how many hours it will take you and your staff to do all of the activities necessary to service your customers completely will do. This includes preparing the food, setting up the facility, working the actual party and time spent cleaning the facility after the event.

Braising Pan

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