FOOD COST MANAGER

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

2. I KNOW, I KNOW • THIS IS BORRRINGGGGG!!!! • ZZZZZZZZZZZZZZZ • IN 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 • INVENTORY • PRODUCT MIX REPORT • THEORETICAL FOOD COST

5. FOOD COST: Also, FOOD COST PERCENTAGE THE 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 BUY • - • COST 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 Deluxe • 28 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 Cost • Theoretical Food Cost • All Linked Together

13. PRODUCT LIST: • `

14. BASE RECIPES • `

15. CONTINUED

16. PLATE COST

17. THEORETICAL FOOD COST

18. Anyone for dessert?