1. FOOD COST MANAGER SOME TOOLS AND UNDERSTANDING TO MANAGE FOOD COST
AND MENU ENGINEERING

2. I KNOW, I KNOW THIS IS BORRRINGGGGG!!!! ZZZZZZZZZZZZZZZ
IN A PERFECT WORLD, DO WE NEED THIS?

3. HOW ABOUT A JUICY HUNK OF RED MEAT?

4. TERMS: FOOD COST (PERCENTAGE) COST OF FOOD PRODUCT LIST INVENTORY
PRODUCT MIX REPORT
THEORETICAL FOOD COST

5. FOOD COST: Also, FOOD COST PERCENTAGE or
THE PLATE COST OF FOOD DIVIDED BY THE MENU PRICE or
OPENING INVENTORY + PURCHASES
– CLOSING INVENTORY
/ TOTAL FOOD SALES $
= FOOD COST%

6. COST OF FOOD: + - COST OF FOOD I HAVE COST OF FOOD I BUY
COST OF FOOD I HAVE LEFT
= COST OF FOOD or
COST OF FOOD ON THE PLATE

7. PRODUCT LIST: A LIST OF ALL FOOD PRODUCTS USED IN THE MENU.
A LIST USED TO CALCULATE THE AMOUNT OF MONEY IN INVENTORY

8. INVENTORY:
THE DOLLAR VALUE OF PRODUCT LIST +
= $ “Cha Ching”

9. PRODUCT MIX REPORT 35 Roast Chicken 47 Hamburgers Deluxe
28 Coconut Shrimp
32 Pasta Primavera
41 Meatball Sub
67 Fish Taco
44 Chicken Fried Steak
53 Meat Loaf

10. THEORETICAL FOOD COST
In “Theory”, if everything goes according plan

11. How about a little boost?

12. USING EXCEL: Product List Base Recipes Plate Cost
Theoretical Food Cost
All Linked Together

13. PRODUCT LIST: `

14. BASE RECIPES `

15. CONTINUED

16. PLATE COST

17. THEORETICAL FOOD COST

18. Anyone for dessert?