Читать книгу 101 Restaurant Secrets - Ross Inc. Boardman - Страница 7

Here is one fatal mistake … getting the wrong weight when you are costing a dish. As you want a realistic cost or control, you need to take account of how you go from the item arriving at the kitchen door to getting onto the plate. There are many people out there who will look at a 12oz steak and cost it based on 12 parts of the 16 ounce butchers cost to you. Unless you buy these products already portioned you are going to be looking at waste and waste costs. There is also a lack of comparison between portioned prices and whole prices. Buying a whole cut of meat as opposed to a steak gives two different prices to you. This make actually average out when you look at how much it costs to produce that dish.

A 5lb beef fillet could end up yielding you 8 x8oz steaks as opposed to 10 which the butchers weight could tell you. Now you know you have a given waste or trimming cost for each fillet you buy in. Not a bad thing as it will be cheaper per pound than if you bought in the steaks ready prepared. There is good news as you can probably use some of this waste for other products or even stock.

So, at this point we have two basic sums:

1 Prepared weight is plate weight. You order in those steaks by weight at a price per pound and you have a number you can use straight off the invoice.

2 Pre-trimmed weight. You will need to develop an understanding of how many fixed portions you can get out of a known weight of raw goods. In this case you build in the waste into your costing. In the whole fillet example above we have an 80oz piece produced 8x 8oz steaks. Each steak is costing you 10oz of the rate. So you would like at what you paid per pound and multiply by 10 then divide by 8 to give you the new rate per pound.

A twist to this is when you buy something prepared but is sold at the whole rate. Fish can look very competitive when you buy them this way. You can also get filleted fish weighed rather than by the fish price. If you are going for the fish price, really trust your supplier. If they are time hungry, there is no incentive for them to do a good job in cutting the fish up for you after they have weighed it.

One of the reasons I call this thinking wet weight v dry weight is because sometimes you will sell something at plate weight that has lost a lot of moisture. If you dry age your own beef you can lose as much as 20% of the weight. Salami 10-15% weight loss. This loss is on top of what you have taken off when trimming, so it soon adds up.

The other reason is that sometimes a lot of your costs is literally wet. Frozen seafood sold by the pound will include the water glaze, as much as 50% in ice. Buy things in cans? You pay for the oil, brine or water in those too.