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# Best software for calculating food cost? - Page 2

The best program is at restaurantexcel.com it has everything you need. Master inventory list with product yields, Printable recipe cards, Recipe food costs, Printable order guides, Printable individual vendor guides, price check sheets, menu food costing, Printable Menu food costs, printable prep sheet, Conversion charts, Inventory sheets and Calculator.

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I am blown away by the lack of food costing prowess I am seeing in these threads.  I would like to posit a thought for you to consider.

That 15 lb. strip... requires trim.  The yield of an average whole striploin is somewhere south of 80% (if you trim it properly and back out your vein steaks).  Now your cost for 15 lbs. of steak just got turned into 13 lbs. of usable product.  Now you go from \$.94 an ounce to \$1.39 or from \$11.28 per 12 oz. steak to \$16.64 per steak.

Assuming the rest of your pricing is all the same (even though your yields on onion and lack of yield on mushrooms is modest at best) your price per plate is now \$17.69 with a food cost of 66% vs. 45%.  That 21% margin swing on profit is why people need a food cost program.  Just the training alone you get from buying a food cost program is worth its weight in gold... so silly little errors like this are not missed.

BTW, not accounting for this yield would have resulted in an under purchase of product which would have left the consumer agitated or the chef misrepresenting the portion amounts on the menu.  A food costing tool is just as useful for forecasting your purchases as it is for calculating your cost.  The only profit comes from the bottomline after calculating what you bought and what you earned.  How you buy the product is critical.  Leaving the customer short on expectation could result in not being called back.  Buying too much product means you are going to be eating well but the perfect balance means everyone is happy,because the math is right and that means money in the bank account!

Quote:
Originally Posted by Bo Bryant

I am blown away...

That 15 lb. strip... requires trim.  The yield of an average whole striploin is somewhere south of 80% (if you trim it properly and back out your vein steaks).  Now your cost for 15 lbs. of steak just got turned into 13 lbs. of usable product.

... so silly little errors like this are not missed.

15 x .8 (80%) = 13?

I got 12, mahbe my software broke.

I know its been a while but wanted to share that I found a great food cost software called QSROnline. If you are looking for similar software I would highly recommend checking it out at www.qsronline.com - you can even get a free trial to try it out!

Have a great day! :)

I found a great food cost software called QSROnline that I want to share with everyone!  You can check it out online at www.qsronline.com and even try a free trial! I highly recommend it!
I found a great food cost software called QSROnline that I want to share with everyone!  You can check it out online at www.qsronline.com and even try a free trial! I highly recommend it!
Quote:
Originally Posted by KareemAuf87

, working as  Costing and Pricing Executive.

did a good combined excel sheet that help to calculate the food cost.

For more help you can email @ Kareem.auf@lsgskychefs.com.eg

Best Regards,

Giggz

Quote:
Originally Posted by atruesdale

I just tried Kitchen Cut.  It insists on using metric units of measure, a deal-breaker for us in the States.

O.k., look, you're driving down a highway and every car you see has tire chains on, is farting along at 40 mph, and has at least 20 car lengths between each car.  Now, you'd figure it would be prudent to do the same, right?

In terms of food costing, inventory, and scaling out recipies, the imperial weight system is probably the worst, most frustrating and mistake prone systems to use.  Why?

Base units are 16's,  Sixteen oz to the lb.  After 1 oz things really get weird, because then you go to fractions, and 'puter programs will use decimal fractions.  Bad. We're Chefs here, decimal fractions are O.K. for machinists and rockets scientists.  An oz is 28 grams, which is alot if you're dealing with spices, booze, or even tenderloin.  But even that oz or fraction thereof was dirt cheap salt, a mistake in reading decimal fractions could cause a lot of mistakes in a batch of whatever the cook/baker was scaling out.

Most important is money.  Money is in base units of 10's, not 16's, right?

Look, I've been cooking for 35 yrs now starting  back in the day when the rest of the English speaking world used "imperial gallons" (160 fl oz) and the 'mericans used "U.S. gallons" (128 fl. oz).  The biggest "A-ha" moment for me was working for a Chicago-ean in Singapore who refused to have any imperial measurements in his kitchens--4 of them to be precise. This guy had every recipie scaled out to the last gram, and had food costs that any Chef would dream of

My "program" is a simple spreadsheet that I update anytime I get a price change.  First column is the weight of the item--say a 25 kg sack of flour, next column is price, then date, last column is price per kg.  This is the most important one.  Everything is converted into \$/ kg, flour, eggs, butter, meat, booze, oil, milk, everything.  Doesn't matter if the packing is in imperial or metric, it's the price per kg that I want and need.

Thus, my recipies call for 200 grams of chicken, 24 grams of butter, 10 grams oil, 30 grams wine,  etc  Every items is multiplied by the \$/kg amount of the ingredient.  This also makes it very easy doing inventory calucations

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
Quote:
Originally Posted by John W

I have used many systems over the years including

Resort Chef

Kitman

Star Chef + Fourth Hospitality

Marketboomer

plus many others over my 30 years in the industry

However the best I have seen on the market that is built by chefs for chefs and is by far the easiest system to operate, which also does everything the above systems and more is Kitchen CUT.

It has International consultancy advice and features and every form, tool, calculator you could wish for in the management part of the site.

The system is cloud based and is superb either for businesses or chefs to take with them and develop and fully costed portfolio of recipes and menus accessible anywhere in the World.

Many of the top chefs in the industry have endorsed this website and it is constantly developing and improving all the time. unlike other systems on the market.

The other superb thing about this system it is a fraction of the cost.

You might want to disclose that you're obviously being paid to promote this program since your face is plastered all over it's website. Just saying... I doubt your opinion here is unbiased.

Quote:
Originally Posted by hpope66

You might want to disclose that you're obviously being paid to promote this program since your face is plastered all over it's website. Just saying... I doubt your opinion here is unbiased.

Hmmmmm... "cloud based" calculating software that is significantly cheaper....  Which would also mean that the Website or host would have access to the Chef's information....

Information like how much the Chef pays per unit, and more importantly the volume the Chef purchases of certain items.

Information that any broadliner sales wreck--uh, 'scuse me--, sales rep., would pay for...

Which would explain the "significantly cheaper" cost of said service.....

A-yup,  a \$2 calculator is a pretty good....

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
Quote:
Originally Posted by chefbuba

I'm old fashioned.....A \$2 calculator does the job for me.

I used to do this for the longest time :) but I have seen some benefit in using different programs for better long-term organizing.

Quote:
Originally Posted by Skeba Nick

I've tried using http://costbrain.com which seems to be another alternative to kitchencut.  Kitchencut also looks interesting, I'm scheduling a demo, and also scheduled a demo for costbrain. Using just a calculator takes a ton of time. Using software even for a small fee seems worth it if it helps track spending and food margins.

CostBrain looks nice and simple, I might check that out. I think ive used the KitchenKut a while ago and didn't really like it.

Does anyone have any experience with Recipe-Costing.com ??

Great information for a new Culinary  Arts student. Thank you all

Making an excel sheet serves me best, i define cost % and can instantly modify calculations or inventory price fluctuations

Mapping it to sales can also be done
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