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Food costing

post #1 of 2
Thread Starter 

In a cafeteria setting why is your food cost higher when you feed less people?

post #2 of 2
Hi zayme and welcome to ChefTalk.

Cafeterias make a lot of food by the hotel pan.

The recipes, the yields per pan, and the waste are all calculated out and priced accordingly.
There is a base line with which the kitchen can use to calculate how much to make, but there is always leftovers and waste.

In a restaurant conversely, the individual plates offered are costed out so as to avoid any discrepancies.

While the 2 examples are basic, high food costs have many variables.

Cafeterias can have low food costs if the variables are watched and controlled.
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