Kitchen Economics 101

1、Kitchen Economics 101Prepared by the ProStart TeamNational Restaurant Association SolutionsTeaching Kitchen EconomicsTeaching Kitchen EconomicsChallengesTeaching Kitchen Economics StrategiesEquate food with moneyTeaching Kitchen Economics StrategiesTips and TricksTeaching Kitchen Economics Strategie

2、sSneak math in the back doorTeaching Kitchen Economics StrategiesApply to everyday workTeaching Kitchen Economics StrategiesReduce to steps!Areas To Be ExploredRecipe ConversionsFood CostingMenu Pricing & Food Cost PercentagesAs Purchased and Edible PortionsPart 1: Recipe Conversions Key Terms:S

3、tandardized RecipeYieldPortion SizeConversion FactorRecipe ConversionsStandardized Recipe:A recipe or formula that can be easily duplicated by a number of individuals and still achieve the same result(ProStart Year 1 pg. 180)Recipe ConversionsYield:The total amount that a recipe producesRecipe Conve

4、rsionsPortion Size:The exact amount of food that a guest is givenRecipe ConversionsConversion Factor:“Changing the Yield”The number we multiply ingredients by to arrive at a new yield(ProStart Year 1 pg. 188)Step # 1:Determine the yield:24 (# of portions) x 6 oz. (portion size) 144 oz.Step # 2: Dete

5、rmine original yield Determine desired yieldDesired Yield= Conversion FactorOriginal YieldProStart year 1 pg. 386AVOID MATH ANXIETY!Tips and TricksDesired Yield over Original Yieldor“Just Do It!”Plugging in the NumbersOriginal Yield: 24 x 6 = 144Desired Yield: 56 x 8 = 448448 = 3.111111 or 3.11443.1

6、 is our conversion factor, orthe number we multiply our ingredients by to arrive at our new recipe amount or yieldCalculate the Conversion FactorOriginal Recipe: 24 12 oz. servingsNew Recipes: CF: ?125 8 oz. servings12 12oz. servings48 10 oz.servings64 6 oz. servingsIn ReviewCalculate Original Yield

7、Calculate Desired YieldDivide and remember Just do it!Multiply ingredients by conversion factorPart 2: Food CostingHow much does it cost?Road Map to Determining Food CostConvert everything to ouncesDetermine cost per gallon/pound/quartDivide ounces by costMultiply per ounce cost by ounces Costing th

8、e RecipeChicken Stock1.5 gal.$4.98 gal.Milk12 oz.$2.38 gal.Heavy Cream4 oz.$1.28 qt.Eggs3$1.29 dz.Tomatoes4$15.95 Cse.(there are 30 tomatoes per case)Step #1 Convert to OuncesChicken Stock1 gal.Step #1How do we convert? Option #1 - Multiply 128 oz. in a gallon128 x 1.5 = 192Step #1How do we convert?

9、 Option #2 - DIVIDE AND CONQUER!128 2 = 64 (or of 128)64 + 128 = 192 THE BOTTOM LINE!THE BOTTOM LINE!“It doesnt matter what road you take, as long as you arrive at your destination!”Step #1Step #2Determine cost of productInformation supplied by your purveyor or where you purchase your food from.Step

10、 #3Determining per ounce cost Tips and Tricks #2WHEN DEALING WITH MONEY, MONEY COMES FIRST!$Step #3The Formula Cost# of ounces in unit of measureEqualsPER OUNCE COSTStep #3ExampleChicken stock$4.98 gal.1 gal. equals 128 ounces4.98 128 = .0389062!Step #4Determine the cost of each ingredientTo do so w

11、e simply multiply.Per ounce cost x# of ounces in the recipe Step #4Determine the cost of ingredients per ounceouncescost.0389062 x 192 = $7.47but the question is.To round or not to round?Step #4Determine the cost of ingredientsNot rounding: .0389062 x 192 = $7.47Rounding: .04 x 192 = $7.68Which do y

12、ou prefer?Step #4Determine the remaining ingredients cost.MilkHeavy CreamEggsTomatoesDetermine Cost for Each ItemChicken Stock1.5 gal.$4.98 gal.Milk12 oz.$2.38 gal.Heavy Cream4 oz.$1.28 qt.Eggs3$1.29 dz.Tomatoes4$15.95 Cse.(there are 30 tomatoes per case)Determine Cost per Serving.Calculate individu

13、al ingredient costAdd total of all ingredientsDivide by number of ounces in yieldMultiply by number of ounces in servingPart 2: Menu Price & FCP (%)Key Terms:Menu PriceFood Cost PercentageMenu Price & FCP (%)Menu Price:The amount a guest is charged for their meal, taking into account all cos

14、ts; food, labor, and any other costs relating to producing and serving the mealMenu Price & FCP (%)Food Cost Percentage (%): The percentage of the menu price that represents the cost of ingredients(ProStart Year 1 pg. 471)Formula for determining menu price using FCPIngredient costFCPMenu PriceFo

15、rmula for determining menu price using FCP$1.46 (food cost)33% (food cost percentage)$4.42 (menu price)To determine FCP with a given menu priceIngredient costSalesFCP(ProStart Year 1 pg. 471)Part 4: AP & EPKey Terms:AP: As PurchasedEP: Edible PortionAP & EPAP As Purchased:The total weight or

16、 amount of a product before trimmingAP & EPEP Edible Portion:The weight or amount of product after trimmingAP / EP & YieldsThere is an amount of product that is lost during trimming this is the difference between AP & EPAs Purchased and Edible Portion Refer to percentage yield chart Every vege