This document provides an introduction to the concept of food cost. It defines food cost as the cost incurred to produce the food to be sold, expressed as a percentage of total sales. The formula for calculating food cost percentage is presented. Higher food costs or lower total sales will increase the percentage. Practical examples are provided to illustrate how higher food cost percentages leave less profit. The next class will discuss methods for controlling food cost percentage to maximize profits.
Developing a pricing system for commercial and homeFoods1975
The document outlines a 9-step process for calculating food costs to help culinary specialists keep consistent menus, satisfy customers, and remain profitable. The steps include: 1) listing ingredients for each dish, 2) calculating ingredient costs, 3) adding ingredient costs, 4) calculating food cost percentage, 5) determining overhead costs, 6) deciding on an ideal food cost percentage based on overhead, 7) ensuring menu prices cover costs and provide profit, 8) calculating different percentages for different menus, 9) examining sales to ensure adequate percentages for business viability.
Cost control involves minimizing costs without sacrificing quality for customers. A budget forecasts revenue, expenses, and profit over periods like 28 days. If actual results vary significantly from the budget, management must define problems, determine causes, and take corrective action. Precise sales forecasts allow for accurate expense and staffing estimates, increasing operational efficiency and profitability.
This document discusses the importance of food costing for restaurants. It explains that food costing involves calculating the costs of ingredients for recipes and dishes, which allows restaurants to determine if food costs are meeting targets and to properly price dishes for optimal profitability. The document also outlines tools and steps for calculating recipe costs, including using standard recipes, up-to-date ingredient prices, and recipe cost sheets to determine the cost per portion of dishes. It provides an example of how to use a target food cost percentage to determine the selling price of a dish.
9 ways to reduce food cost in a single or multi-unit restaurantApicbase
Food cost affects the profitability of restaurants big time. The average food cost percentage is between 28%-32%. That's huge. These are 9 proven ways to keep food cost down for single and multi-outlet fast-casual restaurants, hotels and casual dining restaurants.
This document provides information on substituting ingredients when cooking and calculating costs of production. It begins with definitions of substitution and ingredients. It then lists common ingredient substitutions that can be used if a main ingredient is unavailable. The document also provides a recipe cost sheet template to calculate costs of individual ingredients, total recipe cost, cost per portion, selling price, total sales, and net profit. It explains concepts like mark up, percent mark up, fixed and variable costs, and tools for accurate food costing.
This document provides an overview of menu planning and pricing for food and beverage services. It defines what a menu is and discusses the importance of menu planning. The document outlines different types of menus and factors to consider in menu planning, such as capabilities, equipment, ingredients, pricing, and nutrition. It then discusses methods for calculating menu prices based on ideal food cost percentages and gross profit margins. Finally, the document presents essential tactics for effectively pricing a restaurant menu, including competition pricing, demand-driven pricing, and using menu psychology to sell high profit items.
TOPIC 2: Menu cost and Pricing StrategiesAkmal Hafiz
When planning menus, managers must consider guests and financial goals of the food service operation. After managers know standard product costs for food and beverage items, they know how much it should cost to produce each item.
This document provides an introduction to the concept of food cost. It defines food cost as the cost incurred to produce the food to be sold, expressed as a percentage of total sales. The formula for calculating food cost percentage is presented. Higher food costs or lower total sales will increase the percentage. Practical examples are provided to illustrate how higher food cost percentages leave less profit. The next class will discuss methods for controlling food cost percentage to maximize profits.
Developing a pricing system for commercial and homeFoods1975
The document outlines a 9-step process for calculating food costs to help culinary specialists keep consistent menus, satisfy customers, and remain profitable. The steps include: 1) listing ingredients for each dish, 2) calculating ingredient costs, 3) adding ingredient costs, 4) calculating food cost percentage, 5) determining overhead costs, 6) deciding on an ideal food cost percentage based on overhead, 7) ensuring menu prices cover costs and provide profit, 8) calculating different percentages for different menus, 9) examining sales to ensure adequate percentages for business viability.
Cost control involves minimizing costs without sacrificing quality for customers. A budget forecasts revenue, expenses, and profit over periods like 28 days. If actual results vary significantly from the budget, management must define problems, determine causes, and take corrective action. Precise sales forecasts allow for accurate expense and staffing estimates, increasing operational efficiency and profitability.
This document discusses the importance of food costing for restaurants. It explains that food costing involves calculating the costs of ingredients for recipes and dishes, which allows restaurants to determine if food costs are meeting targets and to properly price dishes for optimal profitability. The document also outlines tools and steps for calculating recipe costs, including using standard recipes, up-to-date ingredient prices, and recipe cost sheets to determine the cost per portion of dishes. It provides an example of how to use a target food cost percentage to determine the selling price of a dish.
9 ways to reduce food cost in a single or multi-unit restaurantApicbase
Food cost affects the profitability of restaurants big time. The average food cost percentage is between 28%-32%. That's huge. These are 9 proven ways to keep food cost down for single and multi-outlet fast-casual restaurants, hotels and casual dining restaurants.
This document provides information on substituting ingredients when cooking and calculating costs of production. It begins with definitions of substitution and ingredients. It then lists common ingredient substitutions that can be used if a main ingredient is unavailable. The document also provides a recipe cost sheet template to calculate costs of individual ingredients, total recipe cost, cost per portion, selling price, total sales, and net profit. It explains concepts like mark up, percent mark up, fixed and variable costs, and tools for accurate food costing.
This document provides an overview of menu planning and pricing for food and beverage services. It defines what a menu is and discusses the importance of menu planning. The document outlines different types of menus and factors to consider in menu planning, such as capabilities, equipment, ingredients, pricing, and nutrition. It then discusses methods for calculating menu prices based on ideal food cost percentages and gross profit margins. Finally, the document presents essential tactics for effectively pricing a restaurant menu, including competition pricing, demand-driven pricing, and using menu psychology to sell high profit items.
TOPIC 2: Menu cost and Pricing StrategiesAkmal Hafiz
When planning menus, managers must consider guests and financial goals of the food service operation. After managers know standard product costs for food and beverage items, they know how much it should cost to produce each item.
The document discusses standard recipes, costing, and profit calculations for food and beverage management. It explains that standard recipes specify ingredients and preparation to ensure consistency. Costing includes food costs, labor, overhead, and profit percentages. An example shows a restaurant with 8000 in food sales, 3520 in food costs, and a 13% net profit percentage. It emphasizes the importance of accurate food costing, stock control, and developing an effective control system tailored to each restaurant.
Proven Menu Engineering Techniques - 2017 Mid America Restaurant ExpoReturn On Ingredients
Presentation by Mark Kelnhofer, MBA, International Speaker and Author, "Proven Menu Engineering Techniques". It was presented on Monday, 01/30/2017, at the Mid America Restaurant Expo in Columbus, Ohio.
Converting recipes to different quantities is an important kitchen skill. The procedure involves dividing the new desired yield by the original recipe yield to calculate a conversion factor. This factor is then multiplied by each ingredient quantity to determine the adjusted amounts needed for the new yield. For example, a recipe for broccoli mornay for 10 portions is converted to 15 portions by multiplying a conversion factor of 1.5 by the original ingredient amounts of 3 grams broccoli and 2 1/2 cups sauce. Understanding food costs is also important, as it allows determining appropriate menu prices by calculating food cost percentages based on raw food costs.
The document discusses the importance of food costing for maintaining profitability in the food business. It explains that a high food cost results in less profit, while a less food cost leads to higher profit. It then provides the basic formula for calculating food cost percentage by dividing the total cost of food sold by the total sales value. Maintaining a food cost percentage between 30-33% is considered ideal for balancing quality and profitability.
Success methods you can put to use immediately for power and water use, better purchasing and product specifications, more accurate recipes, labour saving and waste control.
A complete guide on managing restaurant food costs Posist
Managing restaurant food costs is one of the major aspects of running a restaurant profitably. We have listed the important points that would keep your food costs under control
This presentation discusses kitchen cost control. It emphasizes establishing standard recipes and portion control to maximize profits through minimizing food costs and waste. Standard recipes specify exact ingredients and methods to ensure consistency, while portion control regulates serving sizes. Together, these practices allow for accurate costing and pricing of menu items to maintain competitive prices. The presentation outlines various cost control methods for purchasing, receiving, production, labor, and equipment usage.
The document discusses key concepts in food costing and cost control for chefs. It explains how to perform basic food costing calculations to determine costs at various stages from purchase to finished dish. This includes determining the usable yield percentage, edible portion cost, and total recipe cost. The total recipe cost is used to estimate the minimum selling price required to meet the target food cost percentage. Standardizing recipes, tracking costs, and understanding yields and markups is important for financial management in the food business.
Key Performance Indicators of Restaurant Business.pdfBhawnaDua11
Restaurant key performance indicators (KPIs) are important to measure in order to improve service, maintain satisfied customers, and focus resources effectively. The document outlines 10 important restaurant KPIs, including cost of goods sold, gross profit, labor cost ratio, employee turnover rate, average table occupancy, spend per head, prime cost ratio, guests per server per hour, per-person average, and percentage of food wasted. Calculating these metrics helps restaurants evaluate areas like supply management, profitability, labor expenses, seating capacity, customer spending patterns, production costs, server efficiency, sales per customer, and food waste reduction.
CALCULATE PRODUCTION INPUT AND OUTPUT.pptxROWELTREYES
The document discusses the concepts of production cost, yields, and calculating the actual costs of products after processing. It defines production cost as the total expenses to produce a good or service, including materials, labor, and overhead. Yields refer to the amount of finished product remaining after accounting for losses during production. The document provides steps for testing yields by measuring raw and waste amounts. Using the yield percentage and original costs, businesses can determine the actual processed cost of products to use for pricing.
CALCULATE PRODUCTION INPUT AND OUTPUT.pptxROWELTREYES
The document discusses the concepts of production cost, yields, and calculating the actual costs of products after processing. It defines production cost as the total expenses to produce a good or service, including materials, labor, and overhead. Yields refer to the amount of finished product remaining after accounting for losses during production. The document provides steps for testing yields by measuring raw and waste amounts. Using the yield percentage and original costs, businesses can determine the actual processed cost of products to ensure proper pricing.
Pricing strategies for the catering industry midtermsArnold Manus
This document discusses pricing strategies for the catering industry. It explains that while food cost multipliers were once commonly used to determine prices, more complex catering events require considering costs and markups for all components like labor, rentals, fees, and services. For full-service off-premise catering, food costs typically amount to 22-28% of menu prices. On-premise catering prices are more market-driven, with similar packages sometimes varying greatly in price between venues. The most profitable caterers understand their full cost structure and how pricing relates to profits.
1) Understanding profit margins and using enterprise budgets to calculate costs of production and transaction costs is key to achieving profitability and running a successful business.
2) Enterprise budgets allow farmers to evaluate production practices, compare profitability of different crop mixes, and determine the most profitable marketing outlets.
3) Pricing products requires understanding markups over costs and gross margins, as well as considering customer willingness to pay and competition. Setting price to ensure sufficient profit margin while remaining competitive is important.
1) Understanding profit margins and using enterprise budgets to calculate costs of production and transaction costs is key to achieving profitability and running a successful business.
2) Enterprise budgets allow farmers to evaluate production practices, compare profitability of different crop mixes, and determine the most profitable marketing outlets.
3) Pricing products requires understanding markups over costs and gross margins, as well as considering customer willingness to pay and competition.
This document provides instructions on how to calculate cost of production, markup percentage, and selling price for commercial cooking recipes. It explains how to determine the total cost of ingredients for recipes by looking up the cost of each item. It then demonstrates how to calculate the peso markup by subtracting cost from selling price, and how to determine the percentage markup by dividing the peso markup by either the cost or selling price. Students are given two sample recipes and must calculate the total cost of ingredients and selling price at a 20% markup rate. They are then assigned to observe actual prices at the public market.
Cookery - Module 6 -Calculating Cost of Production.pptxRosalynCanilang1
Cost of production includes raw materials, labor, and overhead costs. It is calculated by dividing total outputs by total inputs. To calculate food production costs, the per-unit price of each ingredient is multiplied by the amount used and summed to get the total food cost. Key principles for calculating costs include markup, selling price, purchase cost, total cost, and yield. Markup is the amount added to the price cost and can be a fixed amount or percentage. Selling price is what the product is sold for. Purchase cost is what the buyer pays. Total cost includes all production costs. Yield is the usable amount after processing.
FACTORS AFFECTING MENU DESIGN, FACTORS TO BE CONSIDER IN PLANNING MENU, MENU PRICING METHODS, MENU ENGINEERING, AESTHETIC FACTORS IN PLANNING MENU, NUTRITIONAL INFLUENCE IN PLANNING MENU
Are you costing your company thousands by not conducting the proper analysis? There is more data to consider to assist in making the proper analysis for menu engineer decisions. A decision made on incomplete data can have a negative effect on the bottom line.
This document discusses various thickening agents used in cooking:
1) Roux is an equal parts mixture of flour and fat that is cooked and used to thicken sauces.
2) Beurre manié is a paste of butter and flour used to quickly thicken sauces at the end of cooking.
3) Liaison is a mixture of cream and egg yolks added to soups and sauces to improve texture, flavor, and bind ingredients together.
Sherry is a fortified wine produced in southwest Spain using the solera system of blending. It is made primarily from Palomino grapes and aged under a layer of yeast called flor. The three main styles are Fino (pale and dry), Amontillado (aged Fino), and Oloroso (dark and rich). Sherry is produced in the Jerez region of Spain and classified based on the town of origin, aging process, and sweetness level. It has a long history dating back to Phoenician and Roman times.
The document discusses standard recipes, costing, and profit calculations for food and beverage management. It explains that standard recipes specify ingredients and preparation to ensure consistency. Costing includes food costs, labor, overhead, and profit percentages. An example shows a restaurant with 8000 in food sales, 3520 in food costs, and a 13% net profit percentage. It emphasizes the importance of accurate food costing, stock control, and developing an effective control system tailored to each restaurant.
Proven Menu Engineering Techniques - 2017 Mid America Restaurant ExpoReturn On Ingredients
Presentation by Mark Kelnhofer, MBA, International Speaker and Author, "Proven Menu Engineering Techniques". It was presented on Monday, 01/30/2017, at the Mid America Restaurant Expo in Columbus, Ohio.
Converting recipes to different quantities is an important kitchen skill. The procedure involves dividing the new desired yield by the original recipe yield to calculate a conversion factor. This factor is then multiplied by each ingredient quantity to determine the adjusted amounts needed for the new yield. For example, a recipe for broccoli mornay for 10 portions is converted to 15 portions by multiplying a conversion factor of 1.5 by the original ingredient amounts of 3 grams broccoli and 2 1/2 cups sauce. Understanding food costs is also important, as it allows determining appropriate menu prices by calculating food cost percentages based on raw food costs.
The document discusses the importance of food costing for maintaining profitability in the food business. It explains that a high food cost results in less profit, while a less food cost leads to higher profit. It then provides the basic formula for calculating food cost percentage by dividing the total cost of food sold by the total sales value. Maintaining a food cost percentage between 30-33% is considered ideal for balancing quality and profitability.
Success methods you can put to use immediately for power and water use, better purchasing and product specifications, more accurate recipes, labour saving and waste control.
A complete guide on managing restaurant food costs Posist
Managing restaurant food costs is one of the major aspects of running a restaurant profitably. We have listed the important points that would keep your food costs under control
This presentation discusses kitchen cost control. It emphasizes establishing standard recipes and portion control to maximize profits through minimizing food costs and waste. Standard recipes specify exact ingredients and methods to ensure consistency, while portion control regulates serving sizes. Together, these practices allow for accurate costing and pricing of menu items to maintain competitive prices. The presentation outlines various cost control methods for purchasing, receiving, production, labor, and equipment usage.
The document discusses key concepts in food costing and cost control for chefs. It explains how to perform basic food costing calculations to determine costs at various stages from purchase to finished dish. This includes determining the usable yield percentage, edible portion cost, and total recipe cost. The total recipe cost is used to estimate the minimum selling price required to meet the target food cost percentage. Standardizing recipes, tracking costs, and understanding yields and markups is important for financial management in the food business.
Key Performance Indicators of Restaurant Business.pdfBhawnaDua11
Restaurant key performance indicators (KPIs) are important to measure in order to improve service, maintain satisfied customers, and focus resources effectively. The document outlines 10 important restaurant KPIs, including cost of goods sold, gross profit, labor cost ratio, employee turnover rate, average table occupancy, spend per head, prime cost ratio, guests per server per hour, per-person average, and percentage of food wasted. Calculating these metrics helps restaurants evaluate areas like supply management, profitability, labor expenses, seating capacity, customer spending patterns, production costs, server efficiency, sales per customer, and food waste reduction.
CALCULATE PRODUCTION INPUT AND OUTPUT.pptxROWELTREYES
The document discusses the concepts of production cost, yields, and calculating the actual costs of products after processing. It defines production cost as the total expenses to produce a good or service, including materials, labor, and overhead. Yields refer to the amount of finished product remaining after accounting for losses during production. The document provides steps for testing yields by measuring raw and waste amounts. Using the yield percentage and original costs, businesses can determine the actual processed cost of products to use for pricing.
CALCULATE PRODUCTION INPUT AND OUTPUT.pptxROWELTREYES
The document discusses the concepts of production cost, yields, and calculating the actual costs of products after processing. It defines production cost as the total expenses to produce a good or service, including materials, labor, and overhead. Yields refer to the amount of finished product remaining after accounting for losses during production. The document provides steps for testing yields by measuring raw and waste amounts. Using the yield percentage and original costs, businesses can determine the actual processed cost of products to ensure proper pricing.
Pricing strategies for the catering industry midtermsArnold Manus
This document discusses pricing strategies for the catering industry. It explains that while food cost multipliers were once commonly used to determine prices, more complex catering events require considering costs and markups for all components like labor, rentals, fees, and services. For full-service off-premise catering, food costs typically amount to 22-28% of menu prices. On-premise catering prices are more market-driven, with similar packages sometimes varying greatly in price between venues. The most profitable caterers understand their full cost structure and how pricing relates to profits.
1) Understanding profit margins and using enterprise budgets to calculate costs of production and transaction costs is key to achieving profitability and running a successful business.
2) Enterprise budgets allow farmers to evaluate production practices, compare profitability of different crop mixes, and determine the most profitable marketing outlets.
3) Pricing products requires understanding markups over costs and gross margins, as well as considering customer willingness to pay and competition. Setting price to ensure sufficient profit margin while remaining competitive is important.
1) Understanding profit margins and using enterprise budgets to calculate costs of production and transaction costs is key to achieving profitability and running a successful business.
2) Enterprise budgets allow farmers to evaluate production practices, compare profitability of different crop mixes, and determine the most profitable marketing outlets.
3) Pricing products requires understanding markups over costs and gross margins, as well as considering customer willingness to pay and competition.
This document provides instructions on how to calculate cost of production, markup percentage, and selling price for commercial cooking recipes. It explains how to determine the total cost of ingredients for recipes by looking up the cost of each item. It then demonstrates how to calculate the peso markup by subtracting cost from selling price, and how to determine the percentage markup by dividing the peso markup by either the cost or selling price. Students are given two sample recipes and must calculate the total cost of ingredients and selling price at a 20% markup rate. They are then assigned to observe actual prices at the public market.
Cookery - Module 6 -Calculating Cost of Production.pptxRosalynCanilang1
Cost of production includes raw materials, labor, and overhead costs. It is calculated by dividing total outputs by total inputs. To calculate food production costs, the per-unit price of each ingredient is multiplied by the amount used and summed to get the total food cost. Key principles for calculating costs include markup, selling price, purchase cost, total cost, and yield. Markup is the amount added to the price cost and can be a fixed amount or percentage. Selling price is what the product is sold for. Purchase cost is what the buyer pays. Total cost includes all production costs. Yield is the usable amount after processing.
FACTORS AFFECTING MENU DESIGN, FACTORS TO BE CONSIDER IN PLANNING MENU, MENU PRICING METHODS, MENU ENGINEERING, AESTHETIC FACTORS IN PLANNING MENU, NUTRITIONAL INFLUENCE IN PLANNING MENU
Are you costing your company thousands by not conducting the proper analysis? There is more data to consider to assist in making the proper analysis for menu engineer decisions. A decision made on incomplete data can have a negative effect on the bottom line.
This document discusses various thickening agents used in cooking:
1) Roux is an equal parts mixture of flour and fat that is cooked and used to thicken sauces.
2) Beurre manié is a paste of butter and flour used to quickly thicken sauces at the end of cooking.
3) Liaison is a mixture of cream and egg yolks added to soups and sauces to improve texture, flavor, and bind ingredients together.
Sherry is a fortified wine produced in southwest Spain using the solera system of blending. It is made primarily from Palomino grapes and aged under a layer of yeast called flor. The three main styles are Fino (pale and dry), Amontillado (aged Fino), and Oloroso (dark and rich). Sherry is produced in the Jerez region of Spain and classified based on the town of origin, aging process, and sweetness level. It has a long history dating back to Phoenician and Roman times.
This document discusses gin production and its types. It begins by introducing gin as a flavored alcoholic beverage produced through redistilling high proof spirit with juniper berries and other flavorings. There are two main production methods - pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals, while patent still distillation uses neutral spirits redistilled with juniper and other botanicals in a basket. The document also discusses types of gin including Dutch/Holland gin and London dry gin, and provides details on some top gin brands.
Sparkling wines are wines infused with carbon dioxide, typically having 9-14% alcohol content. The main production methods are tank method, bottle fermentation traditional method, and bottle fermentation transfer method. Champagne is a sparkling wine produced in the Champagne region of France using the traditional method of in-bottle secondary fermentation. This method is slow and labor intensive but produces high quality wines known for their finesse and small, steady bubbles.
Vodka is a distilled alcoholic beverage made from fermented grains or potatoes. It originated in Poland and Russia in the 15th century, where it was used medicinally and in cosmetics. Vodka is produced through fermentation, distillation, rectification, and sometimes flavoring. It is defined as a flavorless, odorless spirit with an average alcohol content of 40% ABV. Major vodka-producing countries are located in the "Vodka Belt" of Eastern Europe and Scandinavia. Popular international brands of vodka are made from grains like wheat or potatoes and originate from Poland, Russia, Sweden, and the United States.
American whiskey is a distilled spirit produced in the United States from fermented grains. It originated in the 18th century when British and Irish settlers introduced whiskey production. There are several styles of American whiskey defined by their grain content and production process, including bourbon, corn, rye, Tennessee, and wheat whiskey. Bourbon whiskey must contain at least 51% corn and be aged in new charred oak barrels, while Tennessee whiskey is filtered through charcoal before aging.
Changes in Talent Needs in the Hospitality Industry.pptxYuvarajDevkota
The document discusses changes in talent needs within the hospitality industry after the COVID-19 pandemic. It identifies 7 trends that have reshaped the industry, including increased automation, personalization, and focus on experience and sustainability. New norms in the industry include a focus on niche markets, technology, social responsibility, and developing resilient business models. Looking to the future, the document predicts major technology firms will replace most hotel brands and the industry will evolve to niche markets or luxury sectors. This will greatly impact talent needs both today, with a lack of skilled workers and high investment in technology, and tomorrow, with increased demand for hospitality graduates with both traditional and technical skills and higher wages across positions.
This document outlines the procedures for in-room dining (IRD) service, including taking food orders by phone, inputting orders into the computer system, preparing trays and trolleys, transporting and delivering orders to guest rooms, serving guests, and removing used items. It discusses key areas of the IRD department like the order taking office, preparation area, refrigerator, and trolley area. The document also notes that most hotel room service menus have a limited selection versus a full restaurant menu due to the extra costs involved in serving guests in their rooms.
This document defines and compares different types of whiskey/whisky including Scotch, Irish, American, Canadian, and Indian varieties. It outlines the key ingredients and production processes for each type. Major brands are listed for single malt and blended Scotch whisky, Irish whiskey, bourbon, rye, and corn whiskeys, and Canadian whisky. The minimum aging periods and typical alcohol contents are provided for each whiskey/whisky type.
American whiskey is a distilled spirit produced in the United States from fermented grains. It originated in the 18th century when British and Irish settlers introduced whiskey production. There are several styles of American whiskey defined by their grain content and production process, including bourbon, corn, rye, Tennessee, and wheat whiskey. Bourbon whiskey must contain at least 51% corn and be aged in new charred oak barrels, while Tennessee whiskey is filtered through charcoal before aging.
Italy has a long tradition of winemaking dating back 5000 years when the Greeks first introduced vines. The country's varied geography and climate allow grapes to thrive across its mountainous and hilly landscapes. Italy is one of the world's largest wine producers, well known for regions like Piedmont, Tuscany, Veneto, and Sicily. Major Italian grape varieties and styles discussed include Nebbiolo wines like Barolo and Barbaresco, Sangiovese-based Chianti, Soave and Valpolicella from Veneto, and fortified wines like Marsala from Sicily.
Vines are perennial plants that can live for over 60 years. They require sunlight, carbon dioxide, water, warmth, and nutrients to grow grapes each season. In spring, vines produce flowers that develop into grape clusters. During summer, the grapes grow and change color as they ripen. Environmental factors like climate, weather, soil conditions, and vineyard practices influence how vines grow and grapes develop flavors. Grape growers use techniques like pruning, irrigation, spraying, and deciding when to harvest to produce high quality crops.
Donate to charity during this holiday seasonSERUDS INDIA
For people who have money and are philanthropic, there are infinite opportunities to gift a needy person or child a Merry Christmas. Even if you are living on a shoestring budget, you will be surprised at how much you can do.
Donate Us
https://serudsindia.org/how-to-donate-to-charity-during-this-holiday-season/
#charityforchildren, #donateforchildren, #donateclothesforchildren, #donatebooksforchildren, #donatetoysforchildren, #sponsorforchildren, #sponsorclothesforchildren, #sponsorbooksforchildren, #sponsortoysforchildren, #seruds, #kurnool
About Potato, The scientific name of the plant is Solanum tuberosum (L).Christina Parmionova
The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile
Synopsis (short abstract) In December 2023, the UN General Assembly proclaimed 30 May as the International Day of Potato.
Monitoring Health for the SDGs - Global Health Statistics 2024 - WHOChristina Parmionova
The 2024 World Health Statistics edition reviews more than 50 health-related indicators from the Sustainable Development Goals and WHO’s Thirteenth General Programme of Work. It also highlights the findings from the Global health estimates 2021, notably the impact of the COVID-19 pandemic on life expectancy and healthy life expectancy.
Jennifer Schaus and Associates hosts a complimentary webinar series on The FAR in 2024. Join the webinars on Wednesdays and Fridays at noon, eastern.
Recordings are on YouTube and the company website.
https://www.youtube.com/@jenniferschaus/videos
Contributi dei parlamentari del PD - Contributi L. 3/2019Partito democratico
DI SEGUITO SONO PUBBLICATI, AI SENSI DELL'ART. 11 DELLA LEGGE N. 3/2019, GLI IMPORTI RICEVUTI DALL'ENTRATA IN VIGORE DELLA SUDDETTA NORMA (31/01/2019) E FINO AL MESE SOLARE ANTECEDENTE QUELLO DELLA PUBBLICAZIONE SUL PRESENTE SITO
2. Understanding Food Cost
› The Pizza
› What does it mean to you and your
restaurant?
Basic Definition of Food Cost
› The Math
› Interpreting the Formula
Using Food Cost
› Applying Food Cost in day to day operations
› Practical Example
2
3. To be able to define Food Cost and
express the same mathematically.
To be able to compute Food Cost %.
To be able to interpret Food Cost %.
To be able to apply Food Cost % in day
to day operations to maximize profits.
3
5. Pizza
1 person gets the whole pizza
i.e. 1 person = 100%
2 persons get half a pizza each.
i.e. 2 person = 50%
4 persons get only a quarter
pizza each. i.e. 4 person = 25%
50%
5
50%
25% 25%
25%
25%
6. Rs. 300 Rs. 1000
6
Assume that your total sale for the day is
Rs. 1000/-
Your product is food.
In order to produce the food to sell, you
incurred a cost of Rs. 300.
Your net saving at the end of the day
will be Rs. 700 (Rs. 1000 – Rs. 300). This
can also be referred to as PROFIT.
In order to increase your profit, you will
have to reduce the food cost, given
that the total sale is a constant.
7. Food Cost is defined as the cost
incurred to produce the food to be
sold.
This is expressed in percentage (%).
Hence, Food Cost % is
mathematically defined as the
ratio of the cost of food to the
total sales.
It is mathematically expressed as: Food Cost % = Cost of Food x 100
Total Sale
7
8. The food cost is directly proportional to
the cost of food.
› This implies that the higher the cost of
ingredients, the higher will be the Food Cost
%.
› The higher the Food Cost %, the lower is your
profit.
8
9. The food cost is indirectly proportional to
the total sales.
› This implies that higher the sale, the lower is
the cost of Food Cost % and vice versa.
What is the impact of Food Cost % on
your restaurant’s profit ?
9
10. Pizza
The higher the cost of ingredients used
to prepare the dish, the higher is the
Food Cost %.
The higher the total sale, the lower is
the Food Cost % and vice versa.
A higher Food Cost % will eat into a
larger share of your pizza, leaving
you with a smaller piece and vice –
versa.
10
11. The formula.
The independent and dependent
variables.
The impact of Food Cost % on profit.
11
12. Objective Pricing Methods
If you want to keep your Food Cost as 40% then:
Multiplier = 1 / 40%
= 1 / .40
= 2.5
Assume that a Seafood Platter has a
Standard Food Cost . Portion of a Seafood
Platter is $ 5.32
If a Food Cost % of 40% is desired:
Base Selling Price (B.S.P.) = $ 5.32 x 2.5
= $ 13.30
13. Assume that a Seafood Platter has a Standard Food
Cost / Portion of a Seafood Platter is $ 5.32
If a Food Cost % of 40% is desired:
Base Selling Price (B.S.P.) = $ 5.32 x 2.5
= $ 13.30