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Food Cost Manager: Tools and Understanding to Manage Food Cost and Menu Engineering

This guide provides insights and tools to help you effectively manage food cost and menu engineering. Learn about food cost percentage, product list, inventory, product mix report, and theoretical food cost. Explore concepts such as cost of food and how to calculate it, using Excel for analysis, and understanding theoretical food cost scenarios.

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Food Cost Manager: Tools and Understanding to Manage Food Cost and Menu Engineering

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  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?

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