- Joined Oct 11, 2010
Costing out a menu Do I include bread and butter that we serve
All the way down to the salt you use in the pasta water.
A 10 cent roll is 1% on a $10 entree. Might not seem like much but it's pretty huge.
For those of you who cant just leave an answer please don't respond.
Start with gross cost for each product in a dish, subtract waste or bi-product, divide by number of portions for each ingredient to get your net cost per portion. Add up the cost of all the ingredients to get a total cost per dish. Calculate a plug figure or average cost per person for bread, butter etc based on what you plan to serve as discussed up thread. Add that expense to your cost. Divide your total cost per dish by the selling price and then you will have your food cost %. If you want to average your menu to a specific cost % you don't need to price every item exactly at X%. You may want to have some items like grilled cheese with a very low food cost or an item like steak & Lobster with a higher food cost. The goal is to have an average menu food cost %. Just remember that your house specials or featured items should be profitable as well as priced favoribly for your target demographic and they should be the center of focus on your menu so you sell more of those items.Eveing I am a culinary student in my first year I am having trouble with costing out a menu i am a little confused help