How to Use the Menu & Recipe Costing Template

This course teaches managers and owners how to implement a menu costing system using the Menu & Recipe Costing template. We'll guide you step-by-step from set up to implementation, including best practices for daily execution.

How to Use the Menu & Recipe Costing Template

About This Course

Category:

Operations

Recommended For:

Owner, General Manager, Kitchen Manager, Marketing Director

Learning Time:

2 hours 17 minutes

What You Will Learn

Knowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. Costing out your menu can be an arduous task, but you must know your menu cost before you can make intelligent decisions on cost-cutting, price increases or other changes to your menu.

This course teaches managers and owners how to implement a menu costing system using the Menu & Recipe Costing template. We'll guide you step-by-step from set up to implementation, including best practices for daily execution.

  • Why a Menu Costing System is the Cornerstone for other Systems like Ideal Cost and Menu Engineering.
  • How to Properly Set Up a Menu Cost System for Daily Use
  • The 3-Step Process to Create a Menu Cost System
  • How to Properly Account for Shrinkage and Yields
  • Better Understanding of Weight vs. Volume Measures
  • How to Keep Menu Cost Up-to-Date with Minimal Effort

Instructor: Joe Erickson


Joe Erickson

Joe brings his extensive experience in restaurant management to the forefront. With a background that spans Luther's Catering, Sunset Dinner Cruises, Bobby Mac's, Nicole's Cafe San Felipe, and Truluck's Steak and Stone Crab, he's consistently driven innovation. Joe's primary focus lies in creating streamlined systems and processes that enhance restaurant efficiency, elevate product utilization, and, most importantly, ensure a consistent and exceptional guest experience.

Section 1
Introduction
  • 1.
    Introduction
    4:17
Section 2
Benefits of a Menu Cost System
  • 2.
    Competitive Pricing
    2:25
  • 3.
    Ideal Cost Calculation & Menu Engineering
    3:54
  • 4.
    Basics First
    2:49
  • 5.
    Why Menu Costing Quiz
    1:00
Section 3
3-Step Menu Costing Process
  • 6.
    3-Step Process
    8:04
  • 7.
    Auto Price Updating
    3:15
  • 8.
    Step 1 - Inventory Master
    5:01
  • 9.
    3-Step Process Quiz 1
    1:00
  • 10.
    Recipe Unit
    11:14
  • 11.
    Inventory Unit
    4:30
  • 12.
    Step 2 - Batch Recipes
    4:15
  • 13.
    Batch Recipe Examples
    9:28
  • 14.
    Step 3 - Menu Item Cost
    10:23
  • 15.
    3-Step Process Quiz 2
    1:00
Section 4
Accounting for Shrinkage and Yields
  • 16.
    Fresh or Uncooked Product Yields
    5:57
  • 17.
    How to Perform a Yield Test
    3:27
  • 18.
    Batch Recipe Yields
    7:47
  • 19.
    Accounting for Shrinkage and Yields Quiz
    1:00
Section 5
Weight vs. Volume Measure
  • 20.
    Understanding Weight vs. Volume Measure
    5:37
  • 21.
    Converting Weight to Volume Measure
    5:51
  • 22.
    Weight vs. Volume Measure Quiz
    1:00
Section 6
Setting Up the Template
  • 23.
    Setup and File Organization
    4:29
  • 24.
    Inventory Master
    6:57
  • 25.
    Batch Recipes
    4:48
  • 26.
    Menu Item Cost
    2:12
  • 27.
    Setting Up the Template Quiz
    1:00
Section 7
Maintaining Up-To-Date Cost
  • 28.
    Current Prices
    2:52
  • 29.
    Changes in Ingredients
    3:44
  • 30.
    Using Find All to see which recipes are using an ingredient or batch cost
    2:34
  • 31.
    Maintaining Up-To-Date Cost Quiz
    1:00
Section 8
Summary
  • 32.
    Review
    4:17

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