Читать книгу 101 Restaurant Secrets - Ross Inc. Boardman - Страница 12

We have only reached touched the surface with costing and already it could look a daunting subject. The good news is that you are probably ahead of most restaurateurs in your understanding of how to build and apportion cost, but there is still more to come. How far you take this can only be gauged by how much time you have upfront and how complicated you want to get. Just because the numbers and assumptions can become complex quickly, this does not mean that you cannot build things in a methodical and standard manner. If you can work out how to plod through a costing exercise, step by step, this becomes a repeatable process.

The basic steps of putting your menu cost together are:

1 Write the recipe out FULLY.

2 Make sure you have an accurate current wet cost for each ingredient and that any inbound costs are collected too.

3 Put the recipe into your planning tool and out will come your cost.

If you only do the above, you have nearly everything in place. The key to getting better measurements is understanding how costs behave. You can heavily overburden yourself if you start putting too many parameters into your costs. Keep is as simple as you can and you will be rewarded with less stress and a better understanding of your numbers.