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Planning a Menu
What are demographics
Why do people go out to eat?
How does this influence your demographic circle?
Types of menus
4 Categories of Items
• To Control Costs
• Standardized Recipes
• Yield EP/AP
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Example
To Find Yield
Food Cost per item
Food Cost Total
Determining Menu Price using DFC%
• Clam Chowder
• Yield 8 bowls 5 ounces each
• 4 ounces onion
• 2 ounces celery
• 24 oz milk
• 16 ounces clams
• Pinch salt and pepper
• You need to prepare for a party of 200 which will be served 4
ounce cups of soup. Convert the recipe to yield the exact
amount you need.
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1. What is your original yield?
2. What is your New Yield?
3. What is your conversion Factor?
4. What is the new recipe?
• 1. You purchase 10 whole snapper. They weigh 30 lbs total.
After fileting you are left with 10 lbs of filets. What is the
yield %?
• Question- If the cost is 3.99 per pound whole, what is the true
cost of snapper filets once processed?
• Bonus- If filets of snapper cost $11.99 per pound, how should you
purchase the fish?
• You are catering a party for 200 people. Each person will be
served an 4 ounces of cooked fajita meat. Fajita meat has a
yield of 80%. How much uncooked meat should you purchase
for the party?
• 1. Chicken Parmesan
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8 oz chicken $1.25
6 oz pasta $0.30
4 oz Sauce $0.25
2 oz Cheese $0.50
• If you wish to run a 33% food cost, how much should you sell this item for?
• What are 3 other considerations in pricing menu items?
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Inventory 11/22
Inventory 11/29
Purchases 11/22 to 11/29
Sales 11/22 to 11/29
$25,000
$15,000
$40,000
$160,000
• What is your food cost for the week?
• (Bonus) What is your Days on Hand inventory?
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3 Things Needed
Pars
Pars Prevent
Receiving (3)
Bid Sheet
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Second Highest Cost
Payroll –vs- Labor Cost
Fixed –vs- Variable
Turnover Rate
Managing Labor (6)
Overtime
• Purpose
• What Are Employers Looking For?
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Communication
Flexibility
Interpersonal Skills
Computer Literacy
Honesty
Research
Team Work
Initiative
Work Ethic
Willingness to Learn
• As Much As Possible
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Practice, Refine, Unexpected opportunities, Network
STAR- Situation, Task, Act, Response
7 –vs- 93
What do you do at the end?
• Protocol
• Rule #1, 2
• Most Elegant and Elaborate
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Brigade
Gueridon
Sous Cloche
Advantages, Disadvantages
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Chef de Service
Chef de Rang
Commis de Rang
Commis de Suite
Commis Debarrasseur
Sommelier
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Wagon
Russian
Butler
Family
English
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Top Line
Bottom Line
COGS
Labor
Controllable Expenses
Non Controllable Expenses