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Food cost control presentation
This document contains information about food cost control at a restaurant. It includes a recipe costing sheet that lists ingredients used in recipes along with the quantity used. It also includes a daily ingredients variance report, food cost report, and closing stock report that track inventory and costs. The goal is to control food costs by monitoring inventory, usage, and variances between actual and expected costs.
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Food cost control presentation
- 1. Food Cost Controlat By. KAMLESH BAROT
- 2. CODE ITEM NAMEGRN RECIPE ISSUES FOR RECIPE FOR ISSUE RATE AS001 ANARDHANA KGS GMS KGS 1000 1 150 AS002 AJI-NO-MOTTO KGS GMS GMS 1000 1000 137.143 AS003 AJWAIN KGS GMS KGS 1000 1 52.381 AS004 ATTA KGS GMS KGS 1000 1 7.157 AS005 ALMONDS KGS GMS GMS 1000 1000 372.041 AS006 FENNEL SEEDS KGS GMS KGS 1000 1 50 AS007 AMCHUR POWDER KGS GMS KGS 1000 1 77.143 AS008 ALOO BUKHARA KGS GMS KGS 1000 1 174.286 AS009 AWLA KGS GMS KGS 1000 1 10 AS010 ASPARAGUS TNS GMS TNS 425 1 177.732 AS011 ALMOND SYRUP BTL MLS 700 700 70.846 AS013 ALUMINIUM FOIL NOS NOS NOS 1 1 38.628 AS015 APPLES KGS NOS NOS 6 6 20.314 AS016 AIR FRESHNERS NOS NOS NOS 1 1 42 AS017 ANJIR GMS GMS GMS 1000 1000 94.496 BS001 ANISE STAR KGS GMS KGS 1000 1 205.816 BS002 GRAM FLOUR KGS GMS KGS 1000 1 15.653 BS003 BASIL PKT GMS PKT 10 1 59.75 BS005 BAY LEAF KGS GMS GMS 1000 1000 21.7 INGREDIENT MASTER
- 3. REVIVAL RESTAURANT Goods ReceivedRegister for January 2000 Page No : 1 ....GRN Received ..... ..S U P P L I E R S....... .....II N G R E D I E N T S Number Date Code C o d e N A M E Quantity Units Rate A m o u n t Cash/Credit Jan-00 12/1/00 CS100 AS002 ALMONDS 1.1 KGS 125 137.5 Credit CS100 AS003 FENNEL SEEDS 1 KGS 55 55 Credit CS100 AS004 AMCHUR POWDER 220 KGS 7 1540 Credit CS100 AS005 ALOO BUKHARA 0.3 KGS 270 81 Credit CS100 AS006 AWLA 0.5 KGS 50 25 Credit CS100 AS008 ALMOND SYRUP 3 BTL 180 540 Credit CS100 AS010 APPLES 0.5 KGS 450 225 Credit CS100 AS011 ANISE STAR 1400 GMS 10.42 1419 Credit CS100 AS013 GRAM FLOUR 270 KGS 9.25 2497.5 Credit CS100 BS001 BUTTER 0.4 KGS 250 100 Credit CS100 BS002 BAKING POWDER 9 KGS 16 144 Credit CS100 BS003 BAKED BEANS 45 GMS 3.66 164.7 Credit CS100 BS005 BANANA ESSENCE 5 BTL 30 150 Credit CS100 BS006 BREAD 8 PKT 10.26 82.08 Credit CS100 BS007 BISLERI WATER 2800 BTL 7 19600 Credit CS100 BS008 BANANAS 4.5 KGS 46.66 209.97 Credit CS100 BS009 BLACK FOREST 3 PCS 7 21 Credit CS100 BS011 BREAD DINNER ROLLS 50 PCS 72 3600 Credit CS100 BS015 BREAD FLUTE 15 DZS 9 135 Credit
- 4. REVIVAL RESTAURANT Issues toDepartment Report Page Indent Order Issue NumberDate Code DEPT Code N A M E Qty. Qty. Units Rate Amount 1067 11/1/00 2 PANTRY RS003 SUGAR 2 6 KGS 12 72 2 PANTRY BS006 BREAD 2 1 KGS 7.8 7.8 2 PANTRY CS038 CHIC CHOC ROLL 1 1 LTS 97.25 97.25 3 TANDOOR CS047 SUGAR CARAMAL 2 2 LTS 12 24 3 TANDOOR VS005 FRENCH BEANS 3 3 BLK 9.64 28.92 T o t a l ---> 900.5 903.5 5644.08 1068 11/1/00 2 PANTRY PS004 POTATOES 425 425 GMS 5.28 2244 2 PANTRY FS003 GINGER ALE 1000 1000 GMS 3.75 3750 2 PANTRY SS006 SAUCE 8/8 100 100 MLS 0.05 5 2 PANTRY CS038 CHIC CHOC ROLL 1 1 LTS 97.25 97.25 2 PANTRY JS010 KEWDA WATER 200 200 GMS 0.12 24 2 PANTRY SS021 SOYA SAUCE 800 800 GMS 0 0 2 PANTRY PS010 PAPER NAPKIN 15 15 KGS 11.25 168.75 T o t a l ---> 2593 2593 7628.15 1217 11/1/00 8 INDIAN RS004 SUGAR CANDY 11 11 KGS 32 352 8 INDIAN SS031 TEA POWDER 15 15 NOS 80 1200 T o t a l ---> 2027 2027 33052.9 1417 11/1/00 1 CONTINENTAL SS012 SPAGHETTI 1 1 KGS 0.02 0.02 1 CONTINENTAL AS002 ALMONDS 100 100 GMS 0.27 27 Department Wise Issue Summary S.No. Dept Issued Amount Qty 1 CONTINENTAL 172.1 70 648.73 2 PANTRY 216.4 70 6,588.97 3 TANDOOR 344.3 10 1,295.14 4 BAR 753.3 50 1,267.81 5 RESTAURANT 101.5 00 48.77 995.3 00 9,647.91
- 5. Item Code ItemName CLOSING STOCK Rate Unit Value AS003 AJWAIN 2 KGS 55 110 AS004 ATTA 378 KGS 7 2646 AS005 ALMONDS 0.3 KGS 270 81 AS006 FENNEL SEEDS 1 KGS 50 50 AS008 ALOO BUKHARA 3 KGS 180 540 AS010 ASPARAGUS -0.24 KGS 450 -108 AS011 ALMOND SYRUP 2800 MLS 101.42 283976 AS013 ALUMINIUM FOIL 2 NOS 39.25 78.5 AS015 APPLES -8 NOS 2.79 -22.33 AS100 ANTIQUITY RARE 4.5 BTL 460.66 2072.97 BS001 ANISE STAR 0.35 KGS 250 87.5
- 6. FOOD COST REPORT(ISSUE) AMOUNT % NET VALUE OF SALES 76155.00 100 GROSS CONSUMPTION 20235.71 26.57 LESS: N.C. 932.00 1.22 LESS: STAFF MEALS 1069.50 1.40 NET FOOD COST 18234.21 23.95
- 7. Record# ITEM USEDIN RECIPE AMOUNT WEIGHT 639 ANARDHANA CHUTNEY PASTE 10 GMS 1417 ANARDHANA GARAM MASALA POUNDED 15 GMS 513 ALMONDS SRINAGRI RAITA 5 GMS 564 ALMONDS FRUIT RABRI 8 GMS 575 ALMONDS KULFI 8 GMS 1256 ALMONDS KASHMIRI RAITA 10 GMS 2704 ALMONDS KESARIA KHORMA 20 GMS 2722 ALMONDS KOFTE LAZEEZ 5 GMS 3317 ALMONDS KABULI FALOODA 8 GMS 1925 FENNEL SEEDS VEGETABLE KOLHAPURI 3 GMS 1973 FENNEL SEEDS KADAI PANEER 5 GMS 2176 FENNEL SEEDS PANEER PASANDA 3 GMS 2836 FENNEL SEEDS ACHARI GOBHI 3 GMS 3212 FENNEL SEEDS HUSSAINI CHAWAL 3 GMS 3283 FENNEL SEEDS KOFTE LAZEEZ 5 GMS 653 ANISE STAR BROWN GRAVY 8 GMS 682 ANISE STAR CASHEWNUT GARNISH 25 GMS 708 ANISE STAR WHITE GRAVY 5 GMS 731 ANISE STAR GARAM MASALA POUNDED 50 GMS 3284 ANISE STAR KOFTE LAZEEZ 5 GMS 176 BASIL NAPOLITAINE SAUCE 5 GMS 252 BASIL STROGANOFF VEGETABLES 2 GMS 352 BASIL VEGETABLE CASSEROLE 2 GMS 373 BASIL COTTAGE CHEESE STEAK 2 GMS 415 BASIL FARMER'S PIE 2 GMS 2920 BASIL VEGETABLE SALPICON 2 GMS 186 TOMATO CONCASSE NAPOLITAINE SAUCE 200 GMS 198 TOMATO CONCASSE PROVENCALE SAUCE 200 GMS 211 TOMATO CONCASSE PIZZA TOPPING 150 GMS 3173 TOMATO CONCASSE VEGETABLE MEDALLIONS IN GARLIC 50.000GMS
- 8. REVIVAL RESTAURANT Ingredient VarianceReport for 31 /01/ 2000. Ingredient Name Op.Bal. Store Receipts Cl.Bal. Consumption Sales Variance Unit AJWAIN 0 0 0 0 0.01 -0.01 GMS ATTA 12 20 15 17 9.02 7.97 KGS ALMONDS 50 0 50 0 0.02 -0.02 GMS FENNEL SEEDS 0 0 0 0 0.08 -0.08 KGS ALOO BUKHARA 0 0 0 0 0.06 -0.06 KGS ASPARAGUS 0 0.37 0.5 -0.13 0.03 -0.16 KGS APPLES 5 15 7 13 12 1 NOS ANISE STAR 0 0 0 0 0.23 -0.23 GMS BUTTER 1.25 7 1.75 6.5 7.04 -0.54 KGS BAKED BEANS 1200 0 1200 0 0.1 -0.1 GMS BISLERI WATER 44 67 50 61 61 0 BTL BLACK JAMUN 15 0 24 -9 0 -9 NOS BRANDY 0 0 0 0 2.61 -2.61 MLS BREAD DINNER ROLLS 6 25 7 24 23 1 NOS BREAD FLUTE 3 4 2 5 5 0 PKT BREAD BROWN 3 2 3 2 1.79 0.2 NOS ASSORTED PASTRIES23 0 15 8 11 -3 NOS REVIVAL RESTAURANT Daily Ingredients Variance Report Indian Food Cost 26.92 Continental Food Cost 41.25 Pantry Food Cost 20.16 Tandoor Food Cost 15.93 Bar Food Cost 24.56
- 9. METHI TIKKI Portions :4 CORNFLOUR 50 GMS GARAM MASALA 10 GMS OIL 250 GMS PANEER 30 GMS POTATOES 300 GMS SALT COOKING 10 GMS GREEN CHILLIES 15 GMS LIME FRESH 30 MLS METHI 400 GMS SABZI SHAHI ROLL Portions : 4 PANCAKES 6 NOS CASHEWNUTS 10 GMS CHILLY POWDER 5 GMS GARAM MASALA 5 GMS TURMERIC POWDER 5 GMS KISMIS 8 GMS MUSTARD SEEDS 5 GMS OIL 200 GMS POTATOES 200 GMS SALT COOKING 10 GMS FRENCH BEANS 100 GMS GREEN CHILLIES 10 GMS CAULIFLOWER 100 GMS CARROTS 100 GMS CORRIANDER LEAVES 15 GMS NIZAMI PAPAD ROLL Portions : 4 CASHEWNUTS 10 GMS RECIPES WITH QUANTITY
- 10. NAPOLITAINE SAUCE Yield :1 LTS BASIL 5 GMS BUTTER 50 GMS SEASONING 10 GMS WHITE SAUCE 0.100 LTS COLOUR ORANGE RED 5 GMS GARLIC 20 GMS ONIONS 230 GMS OIL 50 GMS PUREE TOMATO 100 GMS KETCHUP, TOMATO 100 GMS CAPSICUM 230 GMS TOMATOES 100 GMS PROVENCALE SAUCE Yield : 1 LTS BUTTER 50 GMS SEASONING 10 GMS WHITE SAUCE 0.100 LTS COLOUR ORANGE RED 5 GMS GARLIC 20 GMS ONIONS 125 GMS OIL 50 GMS PUREE TOMATO 300 GMS KETCHUP, TOMATO 100 GMS TARAGON 10 GMS CAPSICUM 130 GMS TOMATOES 100 GMS PREPARATIONS WITH QUANTITY
- 11. I6100 SABZI BIRYANI Yield: 4 Portions AS006 FENNEL SEEDS 3GMS 0.0500 0.15 BS001 ANISE STAR 10GMS 0.2500 2.50 BS006 BUTTER 50GMS 0.0702 3.51 CS008 CHILLY POWDER 5GMS 0.1150 0.57 CS013 CARDAMOM GREEN 10GMS 0.8000 8.00 CS029 CHAT MASALA 5GMS 0.1000 0.50 GS008 GARAM MASALA 10GMS 0.1700 1.70 GS010 GREEN PEAS 40GMS 0.0240 0.96 HS002 TURMERIC POWDER 3GMS 0.0500 0.15 I5020 BROWN GRAVY 160GMS 0.0110 1.75 I5035 RED GRAVY 120GMS 0.0090 1.12 I5070 PULAO RICE 1KGS 26.6210 39.93 KS002 KEWDA WATER 10MLS 0.1200 1.20 KS005 KITCHEN KING 5GMS 0.1300 0.65 MS004 METHI KASOORI 5GMS 0.1400 0.70 OS002 ONIONS 50GMS 0.0031 0.15 OS005 OIL 50GMS 0.0363 1.81 SS012 SALT COOKING 25GMS 0.0032 0.08 YS001 GINGER 10GMS 0.0137 0.13 YS002 FRENCH BEANS 20GMS 0.0102 0.20 YS007 GREEN CHILLIES 10GMS 0.0113 0.11 YS010 CAULIFLOWER 50GMS 0.0136 0.68 YS011 CARROTS 50GMS 0.0104 0.52 YS017 CAPSICUM 50GMS 0.0149 0.74 YS019 TOMATOES 50GMS 0.0074 0.37 YS022 CORRIANDER LVS 15GMS 0.0189 0.28 YS023 MINT LEAVES 100GMS 0.0236 2.36 YS025 LIME FRESH 10GMS 0.0148 0.14 ZS001 CUMMIN SEEDS 10GMS 0.1150 1.15 -------- Cost : Rs. 73.24 I6105 PANEER PALAK Yield : 4 Portions RECIPES WITH COST
- 12. I6200 KAJU MUTTER Yield: 8 Portions Cost : Rs. 37.37 1 Portion Cost : Rs. 4.67 Food Cost 6.67% New Price at 25% Food Cost: Rs. 14.01 I6210 GREEN PEAS MASALA Yield : 4 Portions Cost : Rs. 25.39 1 Portion Cost : Rs. 6.34 Food Cost 9.76% New Price at 25% Food Cost: Rs. 19.04 I6215 VEGETABLE PULAO Yield : 4 Portions Cost : Rs. 42.96 1 Portion Cost : Rs. 10.74 Food Cost 21.48% New Price at 25% Food Cost: Rs. 32.22 I6280 CORN CAPSICUM MASALA Yield : 4 Portions Cost : Rs. 28.09 1 Portion Cost : Rs. 7.02 Food Cost 10.03% New Price at 25% Food Cost: Rs. 21.07 I6295 VEGETABLE KOFTA CURRY Yield : 4 Portions Cost : Rs. 20.94 1 Portion Cost : Rs. 5.23 Food Cost 7.47% New Price at 25% Food Cost: Rs. 15.70 I6300 PANEER TIKKA MASALA Yield : 4 Portions Cost : Rs. 53.02 MENU ITEMS WITH PROPSED RATES
- 13. PATRA SAMOSA FRITTO MISTTO ALOOPHULOURIE SABZI LAZEEZ KARANJIA ALAG SA GLACE MARQUISE