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• List and describe the 7 steps of the flow of

food & their relation to controlling food

costs

• Review standardized recipes, portions,

and cost control

• Apply EP vs AP calculations to food costs

• Apply menu pricing techniques to food

costs

1. Purchasing 2. Receiving 3. Storage 4. Issuing 5. Preparation 6. Cooking (production) 7. Service (sale)

Food costs must be controlled during all seven stages of the food flow process: Refer to pg. 165-166 in the textbook

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Food cost is the actual dollar value of the food used by an operation during a certain period.

Food cost includes cost of food: • Sold • Given away • Wasted • Spoiled • Incorrectly prepared • Overportioned • Overproduced • Pilfered

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Inventory is the dollar value of a food product in storage and can be expressed in terms of units, values, or both:

Opening inventory is the physical inventory at the beginning of a given period.

The closing inventory is the inventory at the end of a given period.

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The formula for obtaining an actual food cost accurately is:

Opening inventory + Purchases = Total food available – Closing inventory

= Total food cost

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May also need to subtract:

•Employee meals

•Complimentary items to customers

•Transferring food to another location (chains/franchises)

Analyze food cost percentage by comparing it to:

company standards

historical costs

industry standards

Total food cost percentage is the relationship

between sales and the cost of food to achieve

those sales.

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To determine the percentage, divide the total food cost by the sales:

Total food cost ÷ Sales = FCP

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Food cost is a variable cost

It should increase or decrease in direct proportion to an increase or decrease in sales if all of the standards and food controls are followed correctly.

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Most every operation has standardized recipes that are followed every time a menu item is prepared.

For every standardized recipe, an operation

should establish a standard portion cost:

The exact amount that one serving, or portion, of a food item should cost when prepared according to the item’s standardized recipe.

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3.2 Chapter 3 | Cost Control

A recipe cost card is a tool used to calculate

the standard portion cost for a menu item.

As with the standardized recipe, a recipe cost card should exist for every multiple-ingredient item listed on the menu.

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The as-purchased (AP) method is used to cost an ingredient at the purchase price before any trim or waste is taken into account.

In the AP method, all ingredient quantities are listed on the standardized recipe in the form in which they are purchased.

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The edible-portion (EP) method is used to cost an ingredient after trimming and removing waste, so that only the usable portion of the item is reflected.

Using the EP method to cost an ingredient, the quantity is listed on the standardized recipe using only the edible portion of that particular ingredient.

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To determine how many portions a recipe yields, calculate the total volume of the recipe either by weight or by volume, depending on how the portion size is calculated.

Key to successful food preparation and controlling food costs.

The measurements given in recipes must be followed exactly.

Once a yield is known and properly followed, it’s easier to increase or decrease the size of the recipe based upon the operation’s changing needs.

A recipe yield is the process of determining the number of portions that

a recipe produces.

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Controlling portions is very important for a restaurant to meet its standard food cost.

Tools that are essential for accurate portion control include:

Scoops

Ladles

Serving spoons

Serving dishes

Ramekins, bowls, cups, etc

Portion scales

Another mechanism for ensuring that portions are the

right size is to proportion any item that can be preportioned before serving.

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3.2 Chapter 3 | Cost Control

When restaurants produce: Too much =

▪ Food cost goes up

Produce too little =

▪ Sales are lost

Sales history is critical in helping management forecast how many portions of each menu item to produce on a given day.

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A food production chart shows how much product should be produced by the kitchen during a given meal period.

A well-structured chart can ensure: ▪ Product quality

▪ Avoid product shortages

▪ Minimize waste, spoilage, theft, energy costs, and administrative costs.

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Refer to pg. 176-177 in textbook

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The menu is the primary sales tool in most restaurant and foodservice operations.

There are a number of methods for menu pricing:

Contribution margin

Straight markup pricing method

average check method

Food cost percentage

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A contribution margin is the portion of dollars that a particular menu item contributes to overall profits.

To use the contribution margin method, an operation must know the portion costs for each item sold.

Add contribution margin to the actual food costs.

Refer to pg. 178 in textbook for example

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In the straight markup pricing method, multiply raw food costs by a predetermined fraction.

Food Cost x Straight Markup = A

A + Food Cost = Menu Price

Refer to pg. 178 in textbook for example

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With the average check method, the total revenue is divided by the number of seats, average seat turnover, and days open in one year.

Example: ▪ A restaurant has 65 seats, has an average seat turnover of 1.5, and

is open 365 days. Total revenue for the restaurant is $498,225. What is the average check?

65 x 1.5 x 365

= 35,587.50

498,335/35.587.50 =

$14.00

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The food cost percentage is equal to the food cost divided by food sales.

FCP menu price determined by:

Item Cost = Menu Price

FCP

Refer to pg. 179 for example

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Food costs must be controlled during all seven stages of the food flow process, from the actual purchasing of food items to how they are served to customers.

Food cost is the actual dollar value of the food used by an operation during a certain period.

Food cost percentage is the relationship between sales and the cost of food to achieve those sales.

Most operations have standardized recipes that are followed every time a menu item is prepared.

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Two methods used to determine the cost of ingredients in a standardized recipe are the AP method, which means “as purchased,” and the EP method, which stands for “edible portion.”

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A recipe yield is the process of determining the number

of portions that a recipe will produce.

Controlling portions is very important for a restaurant to

meet its standard-food cost.

The menu is the primary sales tool in most restaurant

and foodservice operations.

Cost Control Packet

3.4: Costing & Pricing Gazpacho

3.5: Case Study- The Cost Control Caper

3.7: Menu Markup

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