What we do:
- Deliver a menu based on the demands of the business
- Deliver the design of a menu that is easy for the guest to follow
- Design a menu taking into consideration the skills of the team
- Ensure that the operation’s suppliers are used most effectively
- Analyse the cost of every dish on the menu
- Deliver a plan to efficiently implement a menu with the least amount of disruption and cost
Food costing analysis
No matter the size of a food service operation, there must be robust food costing analysis carried out or else profits can be easily wiped out. There are many tools to help in costing a menu that vary incredibly in price and the amount of upkeep required. At Quantus Prive Consultants we have our own specialist spreadsheets that will calculate the costs and the GP percentage of a menu. However all these systems all stem from very simple calculations that can be scribbled down on a pad of A4 paper.
Business profit & loss account
In understanding the food cost of a business, it is important to realise that the food cost is only a small part of a bigger calculation which is called the profit & loss account. Every business should have this financial document and it very basically takes your revenue received from paying guests, subtracts all the costs in the business so that there is either a profit or loss figure at the end.
The food cost makes up a very important part of the profit & loss account and it is vital to consider the food costs along with all the other costs in the business. As a chef producing a food cost, you are only really concerned about the direct costs (food and raw materials). Indirect costs (wages, gas, electric, rent, maintenance etc.) is accounted for in other areas of the profit & loss account. It may be the case that if staff costs are too high then processes to produce the dishes in the operation might need to be adjusted to cut down on staff hours, but this is not for consideration in the costing of a menu.