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What is Food Costing and Pricing Guide about?

This document provides formulas and techniques for calculating food costs in a restaurant. The key formulas are: (1) Plate Cost % = (Cost/Sales Price) x 100, (2) COGS = Beginning Inventory + Purchases - End Inventory, (3) COGS/Sales = COGS%. It recommends standardizing recipes by listing ingredients, weights, and units, and creating a recipe costing template that includes ingredient costs, yields, and portion costs to manually calculate the cost of each plate of food.

Author

Maria Elena Landingin

Language

EN