Recipe Costing and Plate Cost
This lesson is part of the course
In this lesson
You cost a standard recipe line by line, allowing for trim loss, and add a Q-factor to get the true plate cost.
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Lessons in this course
- Recipe Costing and Plate Cost Locked
- Food Cost % and Menu Pricing Locked
- Prime Cost and Labour Cost % Locked
- Menu Engineering: Stars, Plowhorses, Puzzles and Dogs Locked
- Break-even Covers per Day Locked
- Inventory and Theoretical vs Actual Food Cost Locked
- Hotel KPIs: Occupancy, ADR, RevPAR and GOPPAR Locked
- Revenue Management: Rate vs Occupancy Scenarios Locked