Typical food cost percentages run 20-40% of the overall operating cost of an establishment.
Once a plate cost is established for a menu item the selling price can be set. Example:Ĭhipotle Coffee Rub, Truffle Demi-Glace, Haricot Vert, and Potato Pave All of these factors must be considered before a true plate cost can be determined.
#Cost per item formula plus
Other recipes, like the potato pave, will have trim from peeling and cutting the potatoes, plus the waste from portioning them. Some plate costs use multiple preparations, such as the truffle demi-glace in this recipe, which requires the preparation of brown stock and a brown sauce before the small sauce is made. Plate cost includes production trim and waste, meat or vegetable trimmings for example.
Overall Food Cost Percentage – Based on the monthly cost of food as compared to salesĬalculate the cost of each menu item and include all components of the plate. Theoretical Menu Plate Cost – Individual portion cost for each menu item The two ways foodservice establishments use to determine food costs are: Here are a few more ways to control costs. Food cost is tied to properly training your crew so that they can be efficient, control portion sizes, and reduce food waste. But controlling costs is everyone's responsibility and the chef must convey this message to their culinary team from the cooks to the dishwashers. Chefs are managers and must be able to control food costs in the kitchen, and those who are unable will be out of a job quickly.
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