Author :Chef Ssentongo Geoffrey
Hare are the steps to calculate menu prices:
- Determine the food cost: The first step is to determine the food cost. This is the cost of all the ingredients that go into making a particular dish. To calculate the food cost, simply add up the cost of all the ingredients that go into making the dish.
- Add labor cost: Once you have determined the food cost, it is time to add the cost of labor. This includes the wages of the chefs and kitchen staff who prepare the dish, as well as any other labor costs associated with making the dish.
- Calculate overhead cost: Overhead costs are the expenses incurred in running the restaurant, but not directly associated with a particular dish. This includes rent, utilities, marketing, and other administrative costs. To calculate overhead cost, divide the total overhead cost by the number of dishes sold in a day.
- Determine the profit margin: The final step is to determine the profit margin. This is the amount of profit that you want to make on each dish. The profit margin will vary depending on your business goals, but it is usually between 5-15%.
- Set the menu price: Once you have calculated all these costs, you can use a simple formula to calculate the menu price. Menu price = food cost + labor cost + overhead cost + (profit margin x total cost)
By following these steps, you can set the right menu prices and ensure that you are making a profit on each dish. It is important to regularly review and update menu prices based on changes in food cost, labor cost, and overhead cost, as well as changes in market competition and customer demand.
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