Recipe costing, menu engineering and weekly hospitality KPIs
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In hospitality, profit is made or lost a few pence at a time: a supplier puts up the price of crab, a portion creeps up, a popular dish turns out to earn less than it looks, or the rota doesn't come down when trade does. This toolkit brings the two halves of the job together. On the menu side it costs every recipe from your ingredient prices, shows the gross profit (GP) on every dish after VAT, suggests the price you'd need to hit your target, and uses your sales mix to sort every dish into Stars, Plowhorses, Puzzles and Dogs. On the trading side it turns a few weekly figures into food and drink GP %, labour %, prime cost, spend per head, covers per seat and sales per labour hour, with trends and a break-even figure.
See how it works
The sheets you will use most, in the order you will use them – shown with the sample data every workbook comes with.
Step 1
Your price list with cost per usable unit and price-change alerts. What you do: one row per ingredient; update costs when invoices change.
Step 2
Your menu: section, portions, price, VAT, target and sales mix. What you do: one row per dish.
Step 3
Ingredient lines for every dish, with line cost. What you do: one row per ingredient per dish.
Step 4
Cost, GP, status, suggested price and menu engineering for every dish. What you do: nothing to enter.
Who it is for
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