Facts About The cafeteria commerce

One very foremost fact about the cafeteria industry, is the fact that you certainly need to keep consistent quantum control. Ingredients are purchased in weight, count and volume. You will need to think the cost of all ingredients in a recipe. Total the costs and divide this by the food cost you want to payment for a menu item. This way you will have a price for your menu for this item.

In the cafeteria industry, you will need to count all ingredients. As an example, a cheese burger with tomato, lettuce, and mustard on a wheat bun with a small bag of potato chips has a total cost of .10. If you want to get a 30% food cost for this item, you will need to divide .10 by 30 % (.30), which will give a menu price of .

Try to keep your food costs between 22 and 34%. If your food cost is 22%, it will mean you will be spending 22 cents of every dollar for food. This would leave you 88% of every dollar to cover labor and other expenses.

If you want to use the factoring method, you can multiply the cost of ingredients by three. This will only give you the cost of the menu item and not include other costs.

When you use gross margin pricing, the recipe is behalf minus the cost of goods sold divided by the net sales. For instance a gross behalf margin of 33:1 means that for every sales dollar, you will have 33 cents to cover other expenses. This is the best for calculating a dish with a high ingredient cost in the cafeteria industry.

The Prime Cost recipe works by adding the cost of labor and cost of food, then add a division for profit. This recipe is good in the cafeteria business for dishes that need a lot of preparation.

Competitive Pricing matches what other restaurants payment for the same product, with what you charge. Compare the prices by learning the menus, and price your goods not much higher or lower than what others are charging.

The cafeteria business views mixture pricing as a recipe that uses all methods- factoring, gross margin, prime costs, and competition. They try to equilibrium prices of the competition with your costs and what you need to make.

ChefTec Software- will allow you to customize reports and print out list reports, recipes, make up ordering lists and analyze recipe and menu costs by portion.

Pc-Food Ii- Is an list and marginal administration law for use in all food service establishments. You can think and keep food costs down, and keep track of selling prices based on the margin you desire. You can create displays and reports, export files. You can use already programmed recipes, or add your own recipes to the list and create them whenever you want them. This and so much more is ready on this software.

You will find plentifulness of cafeteria software on the internet.