About:
I have a Culinary arts degree with a deep understanding of Food and Restaurant cost analysis. One of the most crucial steps in running a successful hospitality venue is understanding and maintaining your food and material costs. I can help you calculate your expenses and profit margin for each menu item as well as your menu as a whole.
To calculate these costs, I will need:
- Each recipe with ingredients and amounts
- Portion sizes (weights or amounts per portion) and recipe yields
- Ingredient pricing from sources with ingredient weights, or the place you plan on sourcing ingredients from
- Sale price or intended sale price
If you don't have some of the information, I can still work with you!
Furthermore, having a streamlined reference sheet is important to maintain your target expense cost. With the standard and premium packages, I can provide workable Excel templates to use as future reference if modifications need to be made.
The sooner you can get the clerical work finished, the quicker you can be on your way to a successful business. Let me help you get there by placing your order now.
Reviews
: : : : :
No comments:
Post a Comment