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Calculation of dishes: how to do it right? Video
Calculation of the dish is necessary when it comes to drawing up a restaurant menu. After all, it is she who determines the final cost of the dish in this institution. Moreover, the calculations must be made long before you decide to enter it into the general schedule. And the profitability of the entire enterprise depends on the correct calculations. Therefore, it is necessary to pay great attention to such an important issue.
How to make a cost estimate for a dish
Calculation of dishes is able not only to determine the pricing, but also helps the owner of a catering point to get complete information about the actual costs of food. And this allows you to make more correct and balanced decisions in the management sphere. This task is not as difficult as it seems at first glance. The only thing to consider is that it is quite labor intensive and time consuming.
How to make a cost estimate for a dish
It is most convenient to carry out the calculation visually. To do this, you need a special card, a sample of which is widely distributed on the Internet. It provides several empty columns that are necessary for making various changes, for example, in terms of the composition of products or their price.
For a more detailed and correct calculation, you will need the following parameters:
- product consumption rates (determined by flow charts)
- purchase prices for products
When filling out the calculation card, write down the consumption of products for the preparation of the dish for which you are calculating. Add to this the purchase prices, which must be stated relative to each unit, for example, piece or kilogram. Next, you need to calculate the number of products in grams that are used for the dish, and make a proportion to the cost of the product per kilogram. This is how you get the cost of the grams used in the dish.
If you are calculating for 10, 20 or 100 dishes at once, the final result must be divided by the corresponding number of dishes
Naturally, when drawing up a cost estimate for a dish, one cannot ignore the trade margin. After all, without it, you will not be able to make any profit. Usually it is indicated as a percentage of the cost price. By itself, this figure is not spelled out anywhere and is not recommended. Therefore, in each individual case, it will be completely different. It must be added to the total cost, and you get the final result.
True, there are a number of cases when the amount of the markup still becomes the recommended amount. This happens when it comes to the nutrition of schoolchildren or preschoolers. It is simply impossible to carry out large promotions here.
How to make things easier for yourself
In order not to spend whole days bent over a piece of paper with a calculator, it is worth taking advantage of the achievements of the modern computer industry and calculating in special accounting programs. This will significantly reduce the time and help to get a more accurate result, up to tenths and hundredths of a percent.