Counting Costs
The goal of any business is to be profitable. This applies just as much to a food service business. In this module, we’ll discuss ways to control costs and maximise profitability through better management of manpower and ingredients.
The Importance of Basic Costing
Why do we need to understand how much things cost in the running of our food service business?
If we don’t control costs, it will eat into our margins. Even if we have a high volume of traffic, that doesn’t necessarily mean we’re profitable.
Understand the Terms
- Income – Derived from selling products and services
- Cost – All spending used to generate income
- Profit – What operators get when income exceeds cost
The goal of any business is to earn a good profit, so keeping costs at a minimum while selling at the right price and providing a good product is what we should aim for as operators.
Click on the topics below to start
3 Major Costs & How To Reduce Them
Find out what costs to reduce and how best to reduce them
Standard Recipes and How to Scale Them
Learn what makes up a Standard Recipe and determine the best way to scale it.
Yield Test
Calculate the yield of your dishes and find out how much food you should buy and more.
