gross profit

Discussion in 'Professional Chefs' started by cheflnzarote, Apr 30, 2015.

  1. cheflnzarote

    cheflnzarote

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    hey ...I just got a new job as a head chef...the food isnt great so I have changed the menu to a better menu . My boss wants costings for every single ingredient down to the dressing with a 75% margin ..how do I do it please help

    thank you 
     
  2. panini

    panini

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    I think the first thing I would do is call your vendor reps. Tell them you need your matrix, priced out ASAP. to include lbs., oz, etc.
     
  3. capecodchef

    capecodchef

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    What is it specifically that you need help with? Calculating a 75% margin? Costing a menu? How can you possible change a menu "to a better one" without knowing how to cost it? Your better menu could actually put your boss out of business.
     
  4. chefboyog

    chefboyog

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    Get this book.

    Or

    Look up " food costing" on the internet....


    Best 3bucks you'll spend.

    Good luck.
     
  5. whiskytango

    whiskytango

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    i calculate costs of the menu item to the gram of all ingredients to know my margins on the current menu then see the record of sales with the best margins to know what to keep, scrap, or adjust i wouldnt worry about new menus without that info. its boring but part of the due diligence of updating/creating a menu. 

    if the owner cant provide you with record of items sold it might be kind of a guessing game