If you decide to open a catering company, then you need to calculate the calculation of the main menu dishes long before the opening of your cafe or restaurant. The mark-up on dishes, that is, what will bring you profit and determine the demand for your kitchen, will depend on the correct calculation of the calculation.
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Instruction manual
1
Currently, there are many programs on the Internet that calculate the costing of dishes for catering. But not always automated calculation is convenient. For example, when you need to demonstrate the costing of dishes to the leadership of a cafe or restaurant for signature and approval. In this case, download the calculation card from the Internet (form OP-1) and fill it out.
2
Work out the recipe, calculate the norms of consumption of raw materials, as well as purchase prices for raw materials and fill in the columns of the calculation card. If you need to calculate the costing of dishes on a new menu, then proceed as follows. Gather information about the list of products used, the consumption of each raw material per 100 servings of the dish, as well as the price at which each product will be purchased.
3
After collecting all the information, make a table and write down in it a list of all products, their consumption rates for 100 dishes and price. Use the Microsoft Excel spreadsheets, with which you can easily calculate the cost of 1 dish, then multiply the cost of each product by the price and divide the resulting number by 100.
4
When the cost is calculated, calculate the costing of the dishes and add the extra charge. After that, you will receive the sale price of one dish. Record the calculation in the calculation card.
5
In order for the cost estimates to be the most accurate, check the entire list of purchased products, since in the provided lists from administrators or forwarders the same product can go under different names. To do this, select one name that will take place in the calculation cards. Also, be sure to approve the list of semi-finished products and specify how products are recorded: in pieces, kilograms, liters.