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Good Food Good Management

Good Food Good Management. Presented by Massimo Di Luca. Good Food & Good Management. Menu Engineering How to establish food cost How to establish labour cost How to establish your markets Monitoring costing Chef responsibilities. Menu engineering . Need to have Cost of goods

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Good Food Good Management

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  1. Good Food Good Management Presented by Massimo Di Luca

  2. Good Food & Good Management • Menu Engineering • How to establish food cost • How to establish labour cost • How to establish your markets • Monitoring costing • Chef responsibilities

  3. Menu engineering Need to have • Cost of goods • Recipe card • Recipe costing • Menu sale report by item Information gained • COGS % by item • Most sold VS least sold items • Dishes costing by category – Entrée, Main and Dessert

  4. How to establish food cost Basic math How to establish labour cost Basic math • How to establish your markets • Single market restaurant • Multimarket restaurant • Eg. Monday to Wednesday • Thursday to Friday • Week ends • Functions • Give examples

  5. Monitoring costing • Portion control • Waste management • Weekly forecast – revenue – expenditure • Yearly budget

  6. Chef responsibilities • Offer outstanding food • Be on line with COGS & labour costs • Monitor kitchen cost daily • Have an outstanding team • Offer unique promotions • Be cost effective • Be approachable • Lead the success of the business

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