Webinar/Podcast
Menu Costing Basics
Knowing what each of your menu items costs you 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.
The first step in attaining predictable profitability is to cost out your entire food menu, including all recipes and prep items. The next step is to implement a simple system to keep it up to date.
In this 60-minute webinar, RestaurantOwner.com presenter Joe Erickson will introduce you to one of our most popular systems, Menu and Recipe Costing, using our downloadable template. We'll also show you easy to use best practices for keeping your menu and recipe costs up to date.
What You Will Learn:
- Quick-start tips for using the Menu and Recipe Costing Template
- Overview of the Menu Costing Basics Online Course
- How to set up a single master inventory list to use for both recipe costing and inventory counts
- How to properly cost out your ingredients, batch recipes and menu items
- Simple method for maintaining up-to-date pricing on everything you buy
- Why knowing weight vs. measure is essential for accurate menu cost
About the Presenter:
Joe Erickson
Joe Erickson is the Chief Operations Officer and a partner in RestaurantOwner.com. He has owned and/or managed several restaurant/catering operations. He started his career by developing Luther's Catering, a division of the Luther's BBQ chain, in Houston. He was also a partner and co-founder of Sunset Dinner Cruises and was the founding partner of Bobby Mac's, a casual, full service restaurant in Kerrville. He later helped to develop a southwestern bistro, Nicole's Cafe San Felipe, and was managing partner for the original Truluck's Steak and Stone Crab, which now has 11 locations throughout the U.S. Joe is focused primarily on developing easy-to-implement, yet highly effective systems and processes to help our members improve their restaurants' efficiency, product utilization and most importantly, deliver a more consistent guest experience.
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