System
Menu Costing
OPERATIONS: Menu Costing
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.
The first step in attaining predictable profitability is to cost out your entire food menu, including all recipes and prep items. The menu costing system is the cornerstone for many other systems such as ideal cost and menu engineering.
USED BY: Chef, Kitchen Manager, General Manager, Marketing Manager
Benefits of the Menu Costing System:
- Easy system for keeping menu and recipe costs up to date
- Simple updating of ingredient prices automatically updates each batch recipe and menu item cost
- Allows you to experiment with various cost percentage targets by entering different selling prices
- Holds up to 500 ingredients, 150 batch recipes and unlimited menu items
- Use as the basis for conducting ideal cost and menu engineering analysis
Implement the Menu Costing System
Preview
Clicking on the link below will direct you to the necessary download forms and learning resources needed to get this system implemented in your restaurant.
Click to Apply This System NowRelated Online Course
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Online Course
Menu Costing Basics
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 ...
