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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
The story of the lunchChristmas Menu Price
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
The story of the lunchChristmas Menu Price
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
The story of the lunchChristmas Menu Price
This information
gets transferred to
the kitchen menu with
transformation instructions
Set the menu price:– Make a standardized recipe for 16 portions
The story of the lunchChristmas Menu Price
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
The story of the lunchChristmas Menu Price
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