Start-up Cost & Operational Cost
http://creativecommons.org/licenses/by-nd/2.0/legalcode
ChefMichaelScott
LeadChefInstruct...
Start-up Costs
• Equipment
• Small wares
• Furniture
• Plate ware
• Silver ware
• Glass ware
• Décor
• Computer
• IT
• POS...
Start-up Costs cont’d
• Equipment
• Insurance (when to start insurance)
• Pre-Lease Costs
• Deposits
• Staff
• Décor
• Lic...
Operational Costs
• Paper Supplies
• Linens
• Uniforms
http://www.novacartusa.com/
ChefMichaelScott
LeadChefInstructorAESC...
Equipment Options
• Rentals (Special Events i.e. grand opening)
• Lease
• Lease to own
• Used vs. New
http://creativecommo...
Vendors – buyer beware
Main line supplier – Sysco, Shamrock etc.
• Dry Goods, produce, meats, dairy, seafood, cleaning, eq...
Recipe Costing
AMUSE BOUCHE Salmon Tartar with Avocado Salad, Arugula and Lime Vinaigrette
PRODUCT PURCHASE UNIT AP PRICE ...
Upcoming SlideShare
Loading in …5
×

52 costing

209
-1

Published on

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
209
On Slideshare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
4
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

52 costing

  1. 1. Start-up Cost & Operational Cost http://creativecommons.org/licenses/by-nd/2.0/legalcode ChefMichaelScott LeadChefInstructorAESCA Boulder
  2. 2. Start-up Costs • Equipment • Small wares • Furniture • Plate ware • Silver ware • Glass ware • Décor • Computer • IT • POS www.webstaurantstore.com ChefMichaelScott LeadChefInstructorAESCA Boulder
  3. 3. Start-up Costs cont’d • Equipment • Insurance (when to start insurance) • Pre-Lease Costs • Deposits • Staff • Décor • Licenses & Fees • Contingencies Any expenses prior to the “Actual Revue” begins ChefMichaelScott LeadChefInstructorAESCA Boulder
  4. 4. Operational Costs • Paper Supplies • Linens • Uniforms http://www.novacartusa.com/ ChefMichaelScott LeadChefInstructorAESCA Boulder
  5. 5. Equipment Options • Rentals (Special Events i.e. grand opening) • Lease • Lease to own • Used vs. New http://creativecommons.org/licenses/by-nd/2.0/legalcode ChefMichaelScott LeadChefInstructorAESCA Boulder
  6. 6. Vendors – buyer beware Main line supplier – Sysco, Shamrock etc. • Dry Goods, produce, meats, dairy, seafood, cleaning, equipment • All in one shopping • Terms • Delivery options • Key drop • Delivery minimums Specialty Vendors • Seafood • Meats • Chemicals • Produce ChefMichaelScott LeadChefInstructorAESCA Boulder
  7. 7. Recipe Costing AMUSE BOUCHE Salmon Tartar with Avocado Salad, Arugula and Lime Vinaigrette PRODUCT PURCHASE UNIT AP PRICE YIELD EP PRICE AMOUNT RECIPE COST EXAMPLE SALMON # $ 4.95 80% $ 6.19 3 $ 18.56 AVOCADO EA $ 0.85 90% $ 0.94 4 $ 3.78 LIME EA $ 0.33 100% $ 0.33 4 $ 1.32 CILANTRO BUNCH $ 0.75 80% $ 0.94 0.25 $ 0.23 ARUGULA # $ 1.13 100% $ 1.13 3 $ 3.39 EVOO OZ $ 0.24 100% $ 0.24 4 $ 0.96 RECIPE TOTAL $ 28.24 NUMBER OF GUESTS 24 AMUSE COST PP $ 1.18 ChefMichaelScott LeadChefInstructorAESCA Boulder

×