Competency 16 Menu PlanningThe big math class!

Please turn computers on(and off at the end of class)

Adapt to the strike days

• Two classes lost:–Menu writing (kitchen and dining

room) will be simplified–Today: costing–Monday: wirting for kitchen and dining

room–Wednesday: review (faux exam)

To create balanced menus

• Determine customer needs• Compose the menu• Set the menu price• Write the menu

Notions to memorize

• Food cost = money spent on food• Food cost % = food cost ÷ sales price• Target food cost % = objective

The story of the lunchChristmas Menu Price

Customers needs:• Office gatherings• Various diets – Vegan– No pork– Allergies

• Fast service for second group at 14:00

The story of the lunchChristmas Menu Price

Compose the menu:– First courses:• Soup, salad or appetizer

– Main courses:• Vegan• Chicken or turkey• Fish• Beef

– Desserts:• Chocolate or fruit

The story of the lunchChristmas Menu Price

Compose the menu:– First courses:• Broccoli Soup with Beet Sour Cream• Greens with Radishes and Honey Dressing• Poached Pear with Blue Cheese Mousse

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Compose the menu:– Main courses:• Lentil and Khale tourtière• Chicken Breast stuffed with Figs and Orange• White fish fillets à la Florentine• Beef and roasted beef stew

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Compose the menu:– Desserts:• Chocolate and Caramel Bavarian Mousse• Preserved Pumpkin and Fresh Fruits Verrine

Two of the 5 Cs!

CoffeeCheeseCitrus

Qty Format Item Price Cost1,2 Kg Broccoli

200 G Butter

125 G Onions

90 G Chicken soup base

9 G Black pepper

2 L Water

1 L Sour Cream

750 G Red beets

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This information

gets transferred to

the kitchen menu with

transformation instructions

Set the menu price:– Make a standardized recipe for 16 portions

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Set the menu price:– Convert format to system of units used on price list

Qty Format Item Price Cost1,2 Kg Broccoli

0.2 Kg Butter

0.125 Kg Onions

0.09 Kg Chicken soup base

0.009 Kg Black pepper

2 L Water

1 L Sour Cream

0.75 Kg Red beets

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Set the menu price:– Enter the items price Qty Format Item Price Cost1,2 Kg Broccoli 1.29

0.2 Kg Butter 7.75

0.125 Kg Onions 1.65

0.09 Kg Chicken soup base 27.55

0.009 Kg Black pepper 3.59

2 L Water -

1 L Sour Cream 9.95

0.75 Kg Red beets 1.36

Always align your

numbers well.

The story of the lunchChristmas Menu Price

Set the menu price:– Calculate the cost of each item

Qty Format Item Price Cost1.2 Kg Broccoli 1.29 1.55

0.2 Kg Butter 7.75 1.55

0.125 Kg Onions 1.65 0.21

0.09 Kg Chicken soup base 27.55 2.48

0.009 Kg Black pepper 3.59 0.04

2 L Water - -

1 L Sour Cream 9.95 9.95

0.75 Kg Red beets 1.36 1.02

Round off to the

closest cent

above.

The story of the lunchChristmas Menu Price

Set the menu price:– Calculate the cost of 16 portions

Qty Format Item Price Cost1.2 Kg Broccoli 1.29 1.55

0.2 Kg Butter 7.75 1.55

0.125 Kg Onions 1.65 0.21

0.09 Kg Chicken soup base 27.55 2.48

0.009 Kg Black pepper 3.59 0.04

2 L Water - -

1 L Sour Cream 9.95 9.95

0.75 Kg Red beets 1.36 1.02

$ 16.80

The story of the lunchChristmas Menu Price

Set the menu price:– Calculate the cost of 1 portionQty Format Item Price Cost1.2 Kg Broccoli 1.29 1.55

0.2 Kg Butter 7.75 1.55

0.125 Kg Onions 1.65 0.21

0.09 Kg Chicken soup base 27.55 2.48

0.009 Kg Black pepper 3.59 0.04

2 L Water - -

1 L Sour Cream 9.95 9.95

0.75 Kg Red beets 1.36 1.02

$ 1.05

The story of the lunchChristmas Menu Price

Set the menu price:– Calculate the cost of 1 portions of appetizer on the

menu• Broccoli Soup 1.05 • Salad 1.27• Poached Pear 1.32 Average

$ 1.22

Enrichment

The story of the lunchChristmas Menu Price

Set the menu price:– Calculate the average cost of the courses• First 1.22• Mains 3.04• Desserts 1.12 Average

meal $ 5.38

Enrichment

The story of the lunchChristmas Menu Price

Set the menu price:– Apply the target food cost percentage : 27 %• Food cost 5.38• Target % 0.27• 5.38 ÷ 27 X 100 • (or 5.38 ÷ 0.27)• Sales price : $ 19.03

AccompanimentsSauce

Garnish - Decor

How big a steak can I serve if?• Sales price of the dish is 24.00 $• Cost of enhancements is 1.21 $• Target food cost is 29 %• Purchase price of steak is 37.43 $ Kg• 24.00 ÷ 29 X 100 = 6.96 (max. food cost)• 6.96 – 1.21 = 5.75 (max. cost of meat)• 37.43 ÷ 5.75 = 6.5 (portions per Kg)• 1000 ÷ 6.5 = 153 g

Enrichment

Eight steps

1. Standardize recipes2. Convert measuring format to system of units used

on price list3. Enter the items price4. Calculate the cost of each item5. Calculate the cost of the recipe (full yield)6. Calculate the cost of 1 portion7. Calculate the cost of the meal8. Apply the target food cost percentage = Sales price

Notions to remember

• Food cost = money spent on food• Food cost % = food cost ÷ sales price• Target food cost % = objective