hey ...I just got a new job as a head chef...the food isnt great so I have changed the menu to a better menu . My boss wants costings for every single ingredient down to the dressing with a 75% margin ..how do I do it please help
i calculate costs of the menu item to the gram of all ingredients to know my margins on the current menu then see the record of sales with the best margins to know what to keep, scrap, or adjust i wouldnt worry about new menus without that info. its boring but part of the due diligence of updating/creating a menu.
if the owner cant provide you with record of items sold it might be kind of a guessing game