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menu costing

Menu Items List

List all menu items with detailed descriptions

Include portion sizes for each item

Note any special ingredients or substitutions

Ingredient Cost Calculation

Determine cost per unit for each ingredient

Calculate cost per portion for each ingredient in each menu item

Factor in waste and spoilage percentages

Recipe Cost Calculation

Break down recipes into individual ingredients

Calculate total cost for each recipe

Divide total recipe cost by portion size to determine cost per portion

Menu Pricing

Determine desired food cost percentage

Calculate selling price based on cost per portion and desired food cost percentage

Consider competition, market trends, and customer expectations

Menu Analysis

Analyze profitability of each menu item

Identify high and low performing items

Adjust menu items or pricing as needed to improve profitability

Regular Review

Conduct regular menu costing reviews to account for price fluctuations

Update ingredient costs and recipes as needed

Monitor sales trends and adjust menu accordingly

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