One way to make sure you’re getting the most out of every menu item is with accurate recipe costing. This process breaks down a food or cocktail into its individual ingredients and determines those costs, which total up when they are compared with an item's sell price as either food cost percentage or liquor cost percentage depending on what type of preparation.
Why Calculate Recipe Cost?
It's important to consider both flavor and cost when creating recipes. By scaling back on expensive ingredients that aren't essential to the product or can be replaced with a similar flavor profile, you can reduce your spending without sacrificing the guest experience. Adding inexpensive items such as green onions can boost flavor or add texture without breaking your budget — just be mindful about how much each ingredient counts toward the total recipe costs so there aren’t mistakes later.
What’s Needed to Calculate Recipe Cost?
There is no special equipment that is needed to calculate recipe cost, you can even do it by hand! You just need to prepare basic things that will be used to calculate such as:
- Your receipts from the grocery store or invoices from purveyors.
- The recipe ingredient list with quantities.
- A calculator.
If possible, get an idea of what items will cost before going into a store or ordering so that when it comes time to make your purchase there won’t be any surprises as far as price going up or down. Compare prices and quality as necessary.
How to Calculate Recipe Cost
To track recipe costs with meez, simply follow these steps:
- Map the cost of each ingredient in a dish from the invoice or receipt using the unit of measurement you purchase it by, such as the cost by the case or pound.
- Determine the cost of each ingredient by the quantity in the recipe and total yield of the recipe in the Cost tab.
Without meez, you'd have to determine how many grams each ingredient weighs (either by looking at the packaging or weighing them yourself) and total up all weights to then divide equally among similar sized pieces/portions, etc.
In conclusion, calculating your recipe cost is a much less heavy thing to do with meez, and it can help you determine the cost of your dish or how to price your menu based on the recipes that you used. Of course, once an ingredient's cost is mapped in your meez, you can calculate food and recipe costing for every recipe using that ingredient. This is usually helpful for restaurants to control the costs of the menu and the prep with an eye on yield and food cost percentage, all in once place.
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