Menu Costing and Food Cost %
This lesson is part of the course
In this lesson
You cost every plate from grams, price per kg, other ingredients and packaging, work out the food cost %, price each item to a 30 % target and find last week's weighted food cost %.
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Lessons in this course
- Menu Costing and Food Cost % Locked
- Sales by Location and Day: Finding the Best Spot Locked
- Throughput: Orders per Half Hour at the Window vs the Queue Locked
- Event Fees: Flat vs % of Sales, and Which Events Pay Locked
- Commissary, Permits, Fuel and Generator: the Monthly Cost Base Locked
- Labour per Shift: Paid Hours, Labour Cost and Labour % Locked
- Weather and Seasonality Scenarios Locked
- Break-even Meals per Day and Truck Payback Locked