Hospitality

Restaurant Costing

You are helping a bistro owner price the menu. Recipes list each ingredient in grams with its cost per kilo. The rule of thumb is a food cost of about 30% of the menu price, and anything over 35% needs a second look. Work out what each dish really costs and where the menu is under-priced.

Deliverable: Line costs, cost per dish, food cost %, review flags, suggested prices rounded up to the next 0.50, margins, a best-margin summary, highlighted problem dishes and a price-vs-cost chart.

1. 1Cost of each line10 pts
2. 2Cost per dish15 pts
3. 3Food cost %10 pts
4. 4Needs review?10 pts
5. 5Suggested price15 pts
6. 6Gross margin10 pts
7. 7Menu summary15 pts
8. 8Spot the problems5 pts
9. 9Price vs cost10 pts