Foundations of cost control by daniel traster chapter05

chapter Recipe Costing Class Name Instructor Name Date, Semester Foundations of Cost Control Daniel Traster The Costing Sheet The goal of the costing sheet is to determine the total recipe cost and cost per portion To complete, it requires: • A recipe with a list of ingredients and their quantities • Y% for each ingredient as it is to be prepped • AP$ for each ingredient • EP$ for any item requiring a butcher’s test Costing Sheet: Heading The costing sheet heading includes the following: • Recipe Name • Number of Portions (Yield) for the recipe • Cost per Portion (calculated in the costing sheet) • Spice Factor and Q Factor • FC% and Selling Price (covered in next chapter) Sample Costing Sheet before Calculations Recipe: Cous Cous with Carrots and Raisins Spice Factor: Portions: Factor: Cost per portion: FC% Price: Ingredien t Quanti ty Y% AP$ Cous Cous cups 100% $4.20/Qt Carrot, diced oz 77% $0.68/# Raisins oz 100% $4.37/# Chicken Stock 16 oz 100% $0.84/Qt Parsley, chopped Tbsp bun = Tbsp $0.72/bu n To taste Spice Factor Salt/Pepper To taste AP$ converte d EP$ Q Selling Extended $ Converting Units in Costing Sheet Units in “price per unit” must match the units in the ingredient list Invoice units and ingredient units don’t often match Common Invoice Pricing Invoices often list prices per case size, which may be broken down as number of units in a case and size per unit • Examples: ―12/1Qt ―40# ―8/5# ―6/#10 cans ―80 count Written as “number/number with unit” the first number is the number of containers in a case The second is the size of each container Making Invoice Pricing Useable 1) Calculate total weight or volume as: Total wt = number of units X weight per unit 2) For volume, substitute volume for weight 3) Next, calculate AP$ (per unit) as: AP$ = total cost ÷ total weight (or vol.) Example 5a Diced tomato costs $16.54 for a case of 6/#10 cans Kitchen tests show a #10 can contains 6# 6oz of product What is the cost per oz? 6# 6oz = 102 oz Total wt = units X wt/unit = X 102oz = 612oz Cost/unit = cost ÷ total wt = $16.54 ÷ 612oz = $0.027/oz Example 5b Vinegar costs $31.80 for 4/1Gal What is the cost per cup? Gal = 16 cups Total vol = units X 16 c/unit = 64 cups Cost/unit = cost ($31.80) ÷ vol (64c) =$0.497/c Possible Complications in Unit Conversion Weight listed on can is not the same as product’s drained weight • Solution: test a can and use the drained weight for the calculation Container measures contents in weight but recipe measures in volume or vice-versa • Solution: Open container to measure volume (or weight) and use this figure for calculations Note: In both cases, Y% is accounted for by test, so Y% becomes 100% on costing sheet See Figure 5.1b 10 Example 5e (cont.) • Most expensive choice for soup or salad is Spinach Salad at $0.97 • Bread is $0.12 and butter is $0.08 Q Factor = total of most expensive choices = $0.97 + $0.12 + $0.08 = $1.17 25 Calculating True Cost Per Portion For an entrée, the true cost per portion is the dish’s cost per portion + Q Factor 26 Example 5f Restaurant’s Q Factor is $1.17 If a particular entrée costs $6.22 per portion (S.F adjusted), what is the true cost per portion? True cost per portion = Cost per portion (S.F adjusted) + Q Factor = $6.22 + $1.17 = $7.39 27 To Calculate True Cost Per Portion from a Costing Sheet Divide total recipe cost by the recipe’s yield Cost per portion = total recipe cost ÷ number of portions Multiply cost per portion X (1+SF) to get spice factor adjusted cost per portion (This is true cost per portion for non-entrées) If applicable, add Q Factor to get the true cost per portion for an entrée 28 Example 5g Entrée recipe serves 36 portions and costs $138.96 total Spice factor is 2.6% and Q Factor is $2.78 What is true cost per portion for this dish? Cost per portion = recipe cost ÷ yield =$138.96 ÷ 36 = $3.86 SF adjusted cost per portion = cost per portion x (1 + SF) =$3.86 X 1.026 = $3.96 29 Example 5g (cont.) True cost per portion = SF adjust cost per portion + Q Factor = $3.96 + $2.78 = $6.74 30 Cous Cous True Cost Per Portion Recipe: Cous Cous with Carrots and Raisins Spice Factor: 3.1% Portions: Factor: N/A True Cost per portion: $0.52 FC% Price: Q Selling Total – sum of ingredient extensions (from earlier slide) $4.012 Cost per portion (total ÷ portions) $0.502 SF adjusted cost per portion ($0.502 X (1+0.031)) $0.518 Q Factor – would be added to an entrée, but not relevant for a side dish, so True Cost per portion = SF adjusted cost per portion $0.518 31 Summarized Costing Process 32 Summarized Costing Process 33 Summarized Costing Process (cont.) 34 Standardized Recipes Standardized (or standard) recipe is a recipe written in sufficient detail that a range of cooks could prepare it as written and the results would be identical It is the recipe that all cooks in the kitchen must follow when preparing a given dish Often includes •grades and brands of ingredients •type of pan •cooking method •portion size •storage and prep information •plating instructions •diagram/photo of finished dish 35 Why Use Standardized Recipes? • Critical to maintaining consistency for guests • A must if costing sheets are to be relevant to the dish’s actual cost in the kitchen • They are the source for the ingredient quantities used on the costing sheets • They are a control tool – chefs may: ― post them prominently ―distribute computerized ―yield-adjusted versions daily ―and/or oversee production closely to confirm compliance 36 Portion and Quality Control • Critical to meet guest expectations, which prevents customer and revenue loss • Keeps recipe costing accurate, which prevents excessive food cost and thus, profit loss • Often monitored by expediter or sous chef per the chef’s standards • Portion control often allows a very small variance (+/- ¼ oz) to account for the real world 37 Tools to Monitor Portion Size Weight: Spring, beam, or digital scales Volume: Measuring cups, ladles, portion scoops, ramekins, kitchen or slotted spoons (somewhat imprecise), or serving containers (like a coffee cup or beer mug) Count: The human eye to count by hand No variance is acceptable for portion by count 38 Quality Control The expediter should catch and correct errors before they reach the customers Examples of quality errors: •undercooked food •incorrect garnish •wilted or unattractive components •sloppy plate presentation •error on guest’s special request 39 ... from a Costing Sheet Divide total recipe cost by the recipe’s yield Cost per portion = total recipe cost ÷ number of portions Multiply cost per portion X (1+SF) to get spice factor adjusted cost. ..The Costing Sheet The goal of the costing sheet is to determine the total recipe cost and cost per portion To complete, it requires: • A recipe with a list of ingredients and their... as: AP$ = total cost ÷ total weight (or vol.) Example 5a Diced tomato costs $16.54 for a case of 6/#10 cans Kitchen tests show a #10 can contains 6# 6oz of product What is the cost per oz? 6#