Food and Beverage yang juga biasa ditulis F&B pada dasarnya adalah cara penyajian makanan, karena merupakan ‘penyajian’ berarti meliputi segala lini bagaimana makanan itu bisa dinikmati oleh konsumen.

1. FOOD & BEVERAGES
MANAGEMENT
1. Determining Food & Beverage Standards
2. Pricing Menu Items

2. THE KITCHEN

3. What You Learn? Kitchen Theory
Cutting Style
Basic Sauce
Cooking
Techniques
Homemade Pastry
Food
Platting

4. Ready To Cook Today’s Best Practice Homemade

5. Casual Dining Fine Dining

6. 5 Best Restaurant Healthy Food in Bali
1. Watercress
2. Milk & Madu
3. Cafe Organic
4. Nude Canggu
5. Motion Cafe Canggu

7. 5 Best Restaurant in PIK
1. Cove Batavia PIK
2. Monkey Tail Cafe
3. Agneya Terrace
4. The Garden
5. Alba Ristorante

8. 5 Best Restaurant in Senopati
1. GIOI
2. Yellow Fin
3. Taco Bell
4. Feedwell
5. Candi Restaurant

9. Kitchen Will
Always Evolved
● Chefs are today’s rock stars.
● Social Media & Internet has taken food sharing to a new level.
● Simplicity, authenticity & excellence will always the way to go.
● Today’s diners are more interested & informed, yet more busy &
less formal than before.

10. The White
Uniform Chefs

11. VERSUS

12. Traditional Street or
Homemade Food Chefs
Gudeg Yu Djum (Jogja) Mak Beng (Bali)
Timlo Maestro (Solo) Lumpia Mbak Lien (Semarang)
Ayam Betutu ( Bali )
Soto Betawi ( Jakarta ) Masakan Padang ( Sumatera Barat )
Kerak Telor ( Jakarta )

13. Take Away &
Delivery Are New
Ways To Go!

14. Throughout the years there are lots of changes and
development in the culinary world.
• Development of cooking methods, using RTE / RTC
ingredients to make life easier.
And since the pandemic break out, Restaurants and
Chefs trying to survive with different ways:
• By boosting the takeaway & delivery.
• Selling meal kits for customers.
• Offering their service as a private Chef.
Casual Dining
Fine Dining
Vegetarian VS Vegan
Molecular
Gastronomy
Chefs at Home / Private Chef
Needs of Social Media
Take Away & Delivery
Meal kits makes
everyone a chef
Kitchen
Evolution

15. BARTENDING & BARS HAS CHANGED
When did joining the rat race become a requisite?

16. What You Learn?
Basic Standard Cocktail

17. 1920 -
2021

18. Where once bartenders were stationary, working one bar day in and day
out, they are now peripatetic, flying from conference to distillery to
pop-up. They are no longer anonymous grunts.
“The modern bartender is no longer confined by the bar, a symposium
focused on beverage culture. “You can be a bartender and not stand
behind the bar all the time.”
Bartending
Has Changed

19. Bring on the day drinking A new way of doing things A social media surge The bar as a classroom
Your place or mine? More than just a bartender Slow-down service Bartenders as entertainers
Long-distance service
More hyper-local
ingredients
10 Ways Bars Have
Changed, According
to Bartenders
After months of fighting to survive, the bar industry looks and feels different. Let’s
peek around.
Getting back to your favorite bar after months away is a special kind of joy and a
total sensory experience. There's the clink of bottles, the feeling of holding a
beautiful coupe glass in your hands and the taste of a complex cocktail you could
have never made at home. After all, there's nothing quite like having someone else
– a real-life bartender! – fix you a great drink.

20. BEFORE
NOW
NOW
NOW
WHEN BARTENDER ONLY DO
SHAKE | STIRRED | BLEND |
LAYER | BUILD
MEANWHILE BARTENDER in 2018-2021

21. When you subject a liquid
or puree to thousands of
times the force of gravity,
amazing things happen.
The densest components
-- solid particles --
separate and sink, forming
a puck. The least dense
components -- typically
oils -- float on the surface.
Anything in between turns
to a beautifully clarified
liquid.
It’s an oversize, high-powered
blender with a heating element
in the bottom and a laundry
list of promised capabilities,
including the ability to almost
automatically cook its way
through nearly 600 (and
counting) step-by-step recipes
available for download to the
TM5’s touchscreen interface.
is a device used in
manufacturing laboratories
for efficient and sensitive
solvent removal from
evaporation tests.
This is an ideal vacuum
can sealer machine for
food and beverage,
pharmaceutical, chemical
industry and so on.
The entire process is
carried out in a sealed
chamber, making can
packaging much easier.
Cans Sealer
Sous vide is a low-temperature cooking
method where food is vacuum-sealed
and slowly cooked in a water bath.
French for "under vacuum," sous vide
uses heated water to gently cook food so
that it stays juicy and flavorful.
Spinzall
Centrifuge
Rotavapor
Sous Vide Machine
Thermomix

22. C O C K T A I L S N O W
Sustainable
Innovation
Creativity Experimental
Less is More
Simplicity
Authenticy Excellence
Inspire
Unique
Story-Telling

23. Elevate Your
Home Cocktail
Experience.

24. How to
Successfully
Price a Menu
MENU PRICING

25. Your Staff
The Truth About
Menu Pricing
There's no real one-size-fits-all menu pricing
strategy. There are so many variables to consider:
Your Overhead
Your Guests
Your Brand
Your Market
Conditions

26. Steps to Creating a Knockout Restaurant
Menu Pricing Strategy

27. Before, you might have spent a bunch of
time manually costing out your menu
with a red pen and any number of
spreadsheets. A food cost calculator
streamlines a lot of the messy work by:
● Sharing the top five most popular
items on restaurant menus in your
area and for your concept type
● Calculating the food cost
percentage for each menu item
● Determining the cost per pound
and/or cup of each ingredient
● Giving you the ability to create
custom menu items based off your
results
Food Cost Formula
Profit 3%
Maintenance 4%
Interests 7%
Administrative 5%
Controllable
Expenses 10%
Labor Cost
30%
Cost of
Goods 30%
Occupancy &
Utilities 8%
Others 3%

28. Some real-situation and things
that might happened, that you
won’t learn from schools or
courses.
“Smooth Criminal” STEALING RAW MATERIALS
Another common inventory scam is stealing raw
materials, either from the storeroom or straight from
the delivery truck.
When restaurant owners leave purchasing up to
managers or chefs and don't track expenditures on
supplies, employees will have no fear of being caught
stealing the stocks.
HOW TO IDENTIFY IT
Monitor your expenditures on raw materials, drinks
and dry goods and track the spending overtime. If
there is a high variance of amount of materials used
for the same amount of food produced, you might
want to oversee the supplies purchasing process.
You should also keep an eye on the employee who's
changing their shift timings to when fewer people are
around or working overtime way too frequently.

29. ➔ Undercharging
➔ Voiding Cash Bills
➔ Giving Away Too Much Comps or Freebies
➔ Faking a Dine and Dash
➔ Using Loyalty Card Excessively
➔ Time Theft
➔ Disclosing Intellectual Property
Other ‘Smooth Criminal
Operations’

30. COLD STARTER Resto A Resto B Resto C AVERAGE
CHICKEN TERIYAKI SALAD 77,000 80,000 85,000
EXOTIC SEAFOOD SALAD 92,500 90,000 105,000
CITRUS SPRING SALAD 63,000 65,000 70,000
TRADITIONAL CAESAR SALAD WITH GRILLED CHICKEN 85,000 85,000 87,500
79,375 80,000 86,875 82,083
SOUP
TOM YUM PRAWN SOUP 70,000 75,000 75,000
SOTO AYAM 58,000 65,000 60,000
OXTAIL SOUP 115,000 125,000 135,000
TRUFFLE MUSHROOM CREAM 60,000 70,000 65,000
75,750 83,750 83,750 83,750
FISH AND SEAFOOD
PAN FRIED SALMON 105,000 125,000 85,000
FISH & CHIPS 115,000 125,000 105,000
110,000 125,000 95,000 110,000
RICE, NOODLES, PASTA, BEEF & POULTRY
GRILLED MELTIQUE WAGYU 190,000 215,000 175,000
BEEF OR SEAFOOD CHAR KWEE TEOW 98,000 110,000 75,000
PASTA AGLIO OLIO 95,000 85,000 125,000
PENNE PESTO 80,000 75,000 135,000
NASI GORENG 65,000 75,000 110,000
MIE GORENG JAWA 65,000 65,000 120,000
98,833 104,167 123,333 113,750
HOT SNACKS & SANDWICHES
FRESH VEGETABLES SPRING ROLLS 45,000 45,000 45,000
MIXED SATAY 87,500 90,000 45,000
BEEF NACHOS 55,000 75,000 65,000
CLASSIC BEEF CHEESE BURGER 87,500 95,000 85,000
68,750 76,250 60,000 68,125
DESSERT
BANANA SPLIT CREPES 57,000 75,000 65,000
CHOCOLATE FONDANT 65,000 80,000 65,000
61,000 77,500 65,000 71,250
Sharing the top five most
popular items on restaurant
menus in your area /
Competitors and for your
concept type.
Top
5

31. Your Menu
POS System
Food Cost Calculator
COST OUT YOUR MENU
If you want to keep the money coming in and thrive in an industry well known for thin margins,
knowing the food cost percentage for each of your menu items is a good place to start.

32. Calculating Food
cost percentage for
each menu item.

33. Determining
the cost per
pound / or
cup of each
ingredient.

34. Efficient Food
Waste Management
Creating Side Dishes from
Unused Parts of Stocks
● Offering Different Portion of Size
● Food Waste Reuse & Rethink,
Transformed into Fertilizers and
Ingredients.
● Food Waste Reduction & Recycle into
Hair or Pharmaceutical Products
● Eco-Friendly Food Packaging
● Food Donations and End of Day Sales
● Inventive Ways Of Using Kitchen
Leftovers
● Training & Development

35. Creating Menu
Engineering
● Facilitation to make better planning,
design and pricing decision.
● Recognition of items to keep, to
lose from the menu.
● Recognition of popular items that
can be re-engineered to provide
more profit.
● Understanding the relative
profitability and popularity of menu
items.

36. Why ?
Menu engineering places more emphasis on the
concept of contribution margin as opposed to
food cost percentage
• Contribution margin = Selling Price – Food Cost
• Cost percentage = Food Cost / Selling Price
A Salmon Menu costs $8 and sells for $20 has a
gross profit of $12 and a food cost of 40%
A Pizza Dinner that costs $2 and sells for $10 has
a gross profit of $8 and a food cost of 20%
If you would only look at the food cost percentage,
you might make not the most profitable decision

37. = Number Sold / Sum
of all Items Sold
= 2/827 = 0.002 = 0.2%
Cells that need
to be filled in
= Item Sell Price –
Item Food Cost
= 4.50-1.25 = 3.25
= Number Sold *
Item Food Cost
= 2 * 1.25 = 2.50

38. = Total Revenue –
Total Cost
= 9.00-2.50 = 6.50
= Number Sold * Item
Sell Price
= 2 * 4.50 = 9.00
= sum of costs, revenues and
profits for all items
= Total costs / Total revenues
= 1453.75/4982.75 = 0.292 = 29.2%
= Total profit / Total number of
items sold
= 3526/827 = 4.26

39. = (1/ # of Items on the
Menu)*80%
= (1/12) * 80% = 0.06666 =
6.7%

40. If the Item Profit is higher than the
average Item Profit, then the Profit
Category will be “High”.
If the Item Profit is lower than the
average Profit, then the Category will
be “Low”

41. If the Item Popularity is higher than the
average Item Popularity, then the
Popularity Category will be “High”.
If the Item Popularity is lower than the
average Popularity, then the Category
will be “Low”

42. Giving you the ability
to create custom
menu items based off
your results.