Restaurant food cost
Food cost is a crucial aspect of running a successful restaurant business. It refers to the cost of the ingredients used to prepare the dishes on the menu. To calculate food cost, you need to add up the cost of all the ingredients used to make each dish and then divide that by the number of portions the ingredients will yield. The result is the cost per portion.
To determine the overall food cost of the restaurant, you need to add up the cost of all the dishes on the menu. There are several factors that impact food cost, including the cost of ingredients, portion control, waste, and menu pricing.
It is important to have a good understanding of food cost and to track it regularly to ensure the profitability of the restaurant. By monitoring food cost, restaurant owners can make informed decisions about menu pricing, portion sizes, and ingredient sourcing to minimize costs and maximize profit margins.
Few examples of food cost calculations:
Example 1: Calculating the food cost of a burger Let's say the cost of a pound of ground beef is $4.00, and the cost of the bun, cheese, lettuce, tomato, and condiments is $0.75. If a burger uses 4 ounces of beef and the yield from a pound of beef is 8 portions, then the cost of the beef for one burger is ($4.00/8) * 4 ounces = $1.00. The total food cost of the burger is $1.00 + $0.75 = $1.75.
Example 2: Calculating the food cost of a salad Let's say the cost of a head of lettuce is $1.00, the cost of a tomato is $0.50, the cost of a cucumber is $0.25, and the cost of dressing is $0.25. If a salad requires 1/2 head of lettuce, 1 tomato, 1/2 cucumber, and 2 tablespoons of dressing, then the cost of the ingredients is ($1.00/2) + $0.50 + ($0.25/2) + $0.25 = $1.50.
Example 3: Calculating the food cost of a pasta dish Let's say the cost of a pound of pasta is $1.00, the cost of a can of crushed tomatoes is $2.00, the cost of a pound of ground beef is $4.00, and the cost of grated cheese is $0.50. If a pasta dish requires 8 ounces of pasta, 1 cup of crushed tomatoes, 4 ounces of ground beef, and 2 tablespoons of grated cheese, then the cost of the ingredients is ($1.00/16) * 8 ounces + $2.00 + ($4.00/8) * 4 ounces + $0.50 = $3.25.
These are just a few examples of how to calculate food cost for different dishes. It's important to note that the cost of ingredients can vary depending on the location, season, and market conditions, so it's important to regularly update the cost of ingredients and adjust the food cost calculations accordingly.
Beef Wellingnton serving 4
Ingredients:
1 (1 1/2 - 2 lb) beef tenderloin
Salt and pepper to taste
4 ounces of mushrooms, sliced
1 onion, chopped
2 cloves of garlic, minced
1 tablespoon of butter
1 tablespoon of olive oil
1 teaspoon of thyme leaves
1 sheet of puff pastry
1 egg, beaten
1 tablespoon of dijon mustard
Market price (London, February 2023):
Beef tenderloin: £20 - £25 per pound
Mushrooms: £2 - £3 per pound
Onion: £0.50
Garlic: £0.50 per bulb
Butter: £1 - £1.50 per pound
Olive oil: £3 - £4 per bottle
Thyme: £0.50 - £1 per bunch
Puff pastry: £2 - £2.50 per sheet
Egg: £1.50 - £2 per dozen
Dijon mustard: £2 - £3 per jar
Total cost: £30 - £45 (depending on market prices)
Preparation time:
Prep: 30 minutes
Cook: 25 minutes
Total: 55 minutes
preparation: Preheat the oven to 200°C (400°F). Season the beef tenderloin with salt and pepper. In a pan, heat the olive oil and butter over medium heat. Add the mushrooms, onion, and garlic and cook until softened, about 5 minutes. Add the thyme leaves and cook for another minute. Remove the pan from heat and let the mixture cool. Roll out the puff pastry on a lightly floured surface to a large rectangle, about 16x12 inches. Spread the dijon mustard evenly over the puff pastry, leaving a 1-inch border around the edges. Place the beef tenderloin in the center of the puff pastry. Spoon the mushroom mixture over the top of the beef. Brush the edges of the puff pastry with beaten egg. Fold the edges up and over the beef, sealing the edges to form a neat parcel. Brush the surface of the pastry with the remaining beaten egg. Place the Beef Wellington on a baking sheet and bake in the preheated oven for 25 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 135°F (57°C) for medium-rare. Remove the Beef Wellington from the oven and let it rest for 10 minutes. Serve with your preferred sides
The selling price for a portion of Beef Wellington can vary depending on several factors such as the location, the establishment, and the competition. However, on average, a portion of Beef Wellington in a restaurant in London can be sold for £15 - £25 per person. It's important to note that this is just an estimate and the actual price may be higher or lower depending on the factors mentioned earlier.
selling at 25 £ for portion what will be the food cost? The food cost is the portion of the selling price that covers the cost of the ingredients and supplies used to prepare the dish. To determine the food cost, you would divide the total cost of the ingredients by the number of portions that you expect to make. Assuming that you are selling a portion of Beef Wellington for £25 and the total cost of ingredients is £30 - £45 (as mentioned in my previous answer), the food cost would be: £30 - £45 / 4 portions = £7.50 - £11.25 per portion So, the food cost for a £25 portion of Beef Wellington would be approximately 30% - 45% of the selling price. This is just an estimate and the actual food cost may be higher or lower depending on factors such as food waste, prep time, and miscellaneous costs.