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
groen.com, |
