If you decide to open an enterprise related to public catering, then you need to calculate the calculation of the main menu dishes long before the opening of your cafe or restaurant. From the correct calculation of the calculation, the markup for dishes will depend, that is, what will bring you profit and determine the demand for your kitchen.
Instructions
Step 1
Currently, there are many programs on the Internet that calculate the calculation of dishes for public catering establishments. But automated calculation is not always convenient. For example, when you need to demonstrate the calculation of dishes to the management of a cafe or restaurant for signature and approval. In this case, download the calculation card from the Internet (form OP-1) and fill it out.
Step 2
Work out the recipe, calculate the rates of consumption of raw materials, as well as the purchase prices for raw materials and fill in the columns of the calculation card. If you need to calculate the calculation of dishes for a new menu, then proceed as follows. Gather information about the list of products used, the consumption of each raw material per 100 servings of the dish, as well as the price at which each product will be purchased.
Step 3
After collecting all the information, draw up a table and write down in it a list of all products, their consumption rates for 100 dishes and the price. Use Microsoft Excel spreadsheets, with which you can easily calculate the cost of 1 dish, then multiply the cost rates of each product by the price and divide the resulting number by 100.
Step 4
When the cost is calculated, calculate the cost of the dishes and add the markup. You will then receive the selling price of one dish. Enter the calculation made in the calculation card.
Step 5
In order for the calculations to be the most accurate, specify the entire list of purchased products, since in the lists provided by administrators or forwarders, the same product can be sold under different names. To do this, select one name that will appear in the calculation cards. Also, be sure to approve the list of semi-finished products and clarify how the products are recorded: in pieces, kilograms, liters.
