An Interesting Situation: Food Cost

[the_seraphim]

at work we have a target food cost of 35%, so far we have been around 40-50% because the old head chef over ordered everything.

the manager (who worked in hospital kitchens before here) has now taken over the running of the kitchen and this week we got to 39.23% and that with a lot of out of date/rotten stock being thrown out and thats in a middle end restaurant (not fancy food, but extensive and exotic al a carte menu at a decent price ($20 or £10 a plate for mains usually))

so i reckon we should hit 30% next month hopefully

just got authorization for an extra £15,000 to be spent on the kitchen... almost doubling its size by re-fitting an old changing room with toilet into a prep room and covering the space between the kitchen, this new room (adjacent) and the exterior walk in fridges and freezers.... YAY!!!!

a 12% food cost is not impossible... just takes some creativity in your specials... especially desserts...

i used to make a passionfruit sorbet at 20p per portion and sold it at £4.50 it sold well and thats what... 2250% profit... it can be done, but that dessert simply made up for some stock losses elsewhere

[chefmm]

our club runs 35percent and this year we are on a budget to break even across the board give that one a try we need to run close to 33 to help out on our end but with cost of stuff these days i cant see how the price of flour alone is almost doubled in past 4 months