1 FOOD COST MANAGER SOME TOOLS AND UNDERSTANDING TO MANAGE FOOD COSTAND MENU ENGINEERING

2 I KNOW, I KNOW THIS IS BORRRINGGGGG!!!! ZZZZZZZZZZZZZZZIN A PERFECT WORLD, DO WE NEED THIS?

3 HOW ABOUT A JUICY HUNK OF RED MEAT?

4 TERMS: FOOD COST (PERCENTAGE) COST OF FOOD PRODUCT LIST INVENTORYPRODUCT MIX REPORT THEORETICAL FOOD COST

5 FOOD COST: Also, FOOD COST PERCENTAGE orTHE PLATE COST OF FOOD DIVIDED BY THE MENU PRICE or OPENING INVENTORY + PURCHASES – CLOSING INVENTORY / TOTAL FOOD SALES $ = FOOD COST%

6 COST OF FOOD: + - COST OF FOOD I HAVE COST OF FOOD I BUYCOST OF FOOD I HAVE LEFT = COST OF FOOD or COST OF FOOD ON THE PLATE

7 PRODUCT LIST: A LIST OF ALL FOOD PRODUCTS USED IN THE MENU.A LIST USED TO CALCULATE THE AMOUNT OF MONEY IN INVENTORY

8 INVENTORY: THE DOLLAR VALUE OF PRODUCT LIST + = $ “Cha Ching”

9 PRODUCT MIX REPORT 35 Roast Chicken 47 Hamburgers Deluxe28 Coconut Shrimp 32 Pasta Primavera 41 Meatball Sub 67 Fish Taco 44 Chicken Fried Steak 53 Meat Loaf

10 THEORETICAL FOOD COST In “Theory”, if everything goes according plan

11 How about a little boost?

12 USING EXCEL: Product List Base Recipes Plate CostTheoretical Food Cost All Linked Together

13 PRODUCT LIST: `

14 BASE RECIPES `

15 CONTINUED

16 PLATE COST

17 THEORETICAL FOOD COST

18 Anyone for dessert?