Chef doing costings

Discussion in 'Professional Chefs' started by mcsnuggles, Jan 29, 2014.

  1. mcsnuggles

    mcsnuggles

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    Hello there, I thought I may seek some professional advice on some issues i am having.

    I'm based in the UK and not USA (as most of you are!) and I'm doing costings for the menu.

    Im not as you can say in charge of the menu which is very strange I know, but true costings have never been applied to our menu, ever, period.

    This in itself is not good for business. I work for n00bs. 

    Anyways, we serve breakfast, lunch, and dinner. We have a separate breakfast menu for the mornings which cannot be ordered during any other time of the day. the lunch and dinner menus are identical.

    Now here's my problem, I've worked out every cost, and got gross profits (GP) that should apply to every dish on the menu at 66% (the general percentage to cover costs, overheads, labour etc) although that is the minimum percentage I have some dishes that are higher than that, a few are still lower than 66%. 

    And so my question is this, should I work to have every dish at a minimum of 66%, or can there be a few that are below this, should I be working to a ratio? for instance I have steak which is in the 50%'s and a few that barely breach 60%

    Any help/feedback would be gladly received 

    mcsnuggles
     
  2. ed buchanan

    ed buchanan

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    I don't know how you are doing this but maintaining a 66% food cost (if in fact that is what it is) is extremely high. You should try and get it to a 33-35%. Naturally labor and overhead is seperate
     
  3. petemccracken

    petemccracken

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    Believe the OP food cost IS 33% as the 66% is quoted as Gross Profit