Costing
- Created by: 09Butcher
- Created on: 28-04-14 09:17
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- Costing
- Cost
- Cost ingredients - keep till receipts
- Staff wages
- Overheads
- Profit
- VAT (20%)
- Portion control
- Measure amounts used
- Cost these amounts
- Selling price usually food costs x3
- Costing menus and events
- Ensure that you have covered costs of ingredients, fuel and labour
- Aim for 40 - 60% profit
- Use seasonal foods and fewer commodities
- Include trimmings and garnishes
- Work out the cost of all food then add profit to work out selling price
- Cost
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