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Menu Planning Costing Writing
- 1. Competency 16 Menu Planning Costing and Writing Please turn computers on (and off at the end of class)
- 2. The formulas Convert to purchasing format Price in Kg & Recipe in g Quantity in recipe ÷ # in purchasing format 500 / 1000 = 0.5 500 g = 0.5 Kg 4500/ 1000 = 4.5 4500 g = 4.5 Kg
- 3. The formulas Calculate the item cost Quantity in recipe X Purchasing price Qty: 0.5 Kg Price 21.00 $ / Kg 21 X 0.5 = 10.5 Cost 10.50 $
- 4. The formulas Calculate the portion cost Sum of the items costs ÷ Yield 10.80+0.66+0.79+0.03+3.49+4.35+3.56+ 3.83+18.60=46.11 46.11 ÷ 25 = 1.84 $
- 5. The formulas Calculate the sales price Cost ÷ target food cost percentage Food cost 5.00 Target % 0.25 5.00 ÷ 25 X 100 (or 5.00 ÷ 0.25) Sales price : $ 20.00
- 6. • Accuracy of information – Concordance between kitchen and dining room versions – Pertinence of information (diced brunoise, boiled) – Truthfulness • Attractive presentation – Symmetry, margins, maximum of 2 fonts • Use of appropriate terms – Consistency in descriptive or denominational – Correct selection of terms – Absence of abbreviations (veggies) • Spelling, grammar and capitalization Menu writing for Dining Room
- 7. Menu writing for Dining Room Accurate and truthful descriptions are required: • Point of origin • Grade or quality • Cooking method • Size or portion • “Fresh” 7 Menu Terminology & Accuracy • “Imported” • “Homemade” • “Organic” • Size or portion • Appearance
- 8. Menu writing for Dining Room Spell check Tabulation Bold and Italics Make codes visible 8 Useful functions
- 9. Menu writing for Dining Room 9 You might need this!
- 10. Menu writing for the kitchen • Soups – Purée soup, 20 p. – Clear soup, 20 p. • 1st courses – Salad, 15 p. – Charcuterie – Cold, 12 p. – Seafood – Hot, 12 p. – Pasta – Hot, 12 p. • Main courses – Vegetarian, 10 p. – Seafood, 10 p. – Lean fish, 10 p. – Poultry, 10 p. – Red meat, 12 p. • Desserts & Cheese – Cheese, 10 p. – Cold entremets, 10 p. – Hot pastry, 12 p. – Cake, 16, p. Dish (Category or Type + Yield)
- 11. Menu writing for the kitchen – Puree soup: Portion size: 300 ml, 3,5 L white chicken stock, 1.4 kg sunchoke– peeled, 1.4 kg white cauliflower – Salad: 450 g lamb lettuce, 150 g niçoise lettuce, Washed, drained, torn to bite size – Red meat: 12 marinated lamb loins, grilled, 120 g each – Cold entremets: Caramel & Coffee pots de crème recipe, in 10 espresso cups Main component (Item, portion size, technique)
- 12. Menu writing for the kitchen – Puree soup: walnut oil with paprika in a squeeze bottle (drizzle) – Salad: Creamy Dressing (300 ml - 20ml portion), 30 cucumber strips, 3 apples (julienned), Spiced mix nuts ( approx 1/2 L) – Red meat: Red wine thyme reduction (approx 1.5 L) from bain-marie. Seasonal Vegetable Ragout, reheated with veg. stock, butter & fresh herbs (full recipe ÷ 12), Mustard spatzle, 75g/p., sautéed in butter, Beet jus, 250 ml, from bain- marie Enhancements: Sauces, Accompaniments, Condiments: (Item, portion size, technique) – Cold entremets: 10 TBSP Crème fraiche, 10 chocolate coffee beans, 10 almond biscotti
- 13. Menu writing for the kitchen – Puree soup: 40 Parsnip chips – Salad: 225 ml cider vinegar caramel (15 ml portion) – Red meat: Rosemary Gremolata ( 10 tbsp per portion) – Cold entremets: 10 physalis, skin twisted, 10 Caramel corkscrews Garnish: Décor, Herbs, Etc.
- 14. Menu writing for the kitchen A second document • Dish (category or type & yield) • Main component (Item, portion size, technique) • Enhancements: Sauces, Accompaniments, Condiments, Etc. (Item, portion size, technique) • Décor: Garnish, Herb, Etc.