As consumer preferences and wholesale prices remain more volatile than ever, it’s essential that restaurant owners and operators regularly analyze and adjust their menus and operations. With modern recipe costing and menu engineering, leaders can confidently calculate and track recipe costs and vendor prices alongside menu item popularity and profitability. With this information, kitchen operations can be adjusted, menus can be redesigned, and servers can be properly led, all with an eye on maintaining and increasing margins.Â
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“Calculating food cost percentages requires you to know exactly what you are paying for when you are ordering food. For this metric to be accurate, you must have a streamlined inventory process and need to understand how much of each ingredient you are using to produce a serving of each of your dishes…”
Chapter 2Â |Â The Fundamentals of Recipe Costing
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