Wiki Page, GOURMET FOODS: Food Cost and Prep List Examples

Wiki Page
2023-03-19T11:18:36-07:00

Here are a couple examples of how I organized my work when I was an Executive Chef. You will need to be more descriptive than these examples, but they are a good place to get started.

Prep List/Ordering Guide: 2016 Winter Menu Prep and Order Guide.docx

This is how I used to organize my thoughts before a menu change.

You will need to be more descriptive about each compenent of your dish

Recipes/ingredients needed for each component

Portion size

Any other necessary descripters

You will need to include quantities of each ingredient on your order list

Make sure to be aware of things like oil and salt as well.

Food Cost List: Winter 2017 Menu Costing.docx

FC = Food Cost (The total price of all the ingredients in the dish)

FC% = Food Cost Percentage ( Food Cost divided by Price you will sell it for)

Your food cost percentage should be at or below 33% (That ensures that you will make a good profit)

You will need to show your work as well.

Show the cost of all the ingredients for each component

Add them up

Choose your selling price

Show the food cost

Make sure your selling price is a whole number. Fractions of a dollar do not look good on a menu.

You will also need a Mise en Place (Equipment) list. I don't have an example of that, so you will have to make one yourselves.