To cost a menu, it is necessary to identify the direct and indirect costs involved in operating the menu. Balancing these costs will determine the ultimate success of a restaurant.
These are the food costs and relate to the ingredients that go towards compiling the menu.
In order to identify the food cost, absolutely everything that goes into a dish has to be taken into consideration, including the salt and pepper, the amount of oil or butter used in the cooking, the potential wastage and portion size.
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