Restaurant Recipe and Plate Cost Management

Step 1: Determine the Recipe Cost

The first step in managing recipe and plate costs is to determine the recipe cost. This involves calculating the cost of all the ingredients used in a recipe. It is important to include the cost of seasonings, spices, and other small items that may be easy to overlook.

Here’s an example:

Let’s say you want to make a chicken Alfredo pasta dish. To calculate the recipe cost, you need to know the cost of each ingredient. Below is a list of ingredients and their costs:

Chicken breasts – $5.00 per pound

Butter – $2.50 per pound

Garlic – $0.50 per head

Heavy cream – $3.00 per quart

Parmesan cheese – $3.00 per pound

Fettuccine pasta – $1.50 per pound

To calculate the recipe cost, add up the cost of all the ingredients:

$5.00 (chicken) + $2.50 (butter) + $0.50 (garlic) + $3.00 (heavy cream) + $3.00 (parmesan cheese) + $1.50 (pasta) = $15.50

So, the recipe cost for the chicken Alfredo pasta dish is $15.50.

Step 2: Determine the Portion Cost

Once you have determined the recipe cost, you can calculate the cost per portion. To do this, divide the recipe cost by the number of portions the recipe makes.

Using the same example as above, let’s say the chicken Alfredo pasta recipe makes 4 portions. To calculate the portion cost, divide the recipe cost by 4:

$15.50 ÷ 4 = $3.88

So, the portion cost for the chicken Alfredo pasta dish is $3.88.

Step 3: Adjust Portion Sizes

If the portion size is too large, you may be losing money on each plate served. Consider reducing portion sizes to bring the portion cost in line with your desired profit margin. This can be a tricky balance to strike, as you don’t want to leave your customers feeling unsatisfied.

To make this decision, consider the average portion sizes at similar restaurants in your area. Also, consider the type of cuisine you serve and the expectations of your customers. For example, if you run a fine dining restaurant, your customers may expect larger portion sizes than if you run a casual dining establishment.

Step 4: Monitor Waste

Waste can be a significant source of lost revenue for a restaurant. Keeping track of how much food is wasted each day and looking for ways to reduce waste is crucial. This can include adjusting portion sizes, improving inventory management, and training staff to minimize waste.

One way to minimize waste is to keep an eye on which items on your menu are consistently going to waste. If you notice a particular dish is not selling well, consider taking it off the menu to avoid waste.

Step 5: Regularly Review and Update Prices

As ingredient prices fluctuate, it’s essential to regularly review and adjust menu prices to ensure profitability. When adjusting prices, it is important to strike a balance between making a profit and not pricing yourself out of the market.