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An Introduction to Controlling Costs to Make Your Restaurant Profitable
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| During this course you will learn about costs associated with restaurants, what they mean and how you can control them. You will be exposed to income statements, food costs, menu and portion costing, menu pricing, daily food cost percentages, break-even points, forecasting, contribution margins and labor cost control.
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Many restaurants fail because they neglect the financial side of the business. Controlling restaurant costs is as important as plating good food. The goal at the end of this class is to have an understanding of many key costs, how they affect the bottom line, and what you can do to control and modify them to make your place of business more profitable.
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Midterm exam will be given week 3 (due week 4), final exam given week 4 (due week 5). Assignments on the income statement, recipe costing and contribution margins will be assigned. A brief personal introduction paper will be assigned week one and due week two.
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Restaurant Financials. Income statements, types of expenses, costs of food and beverage sales. Short income statement assignment, due week 2.
Portion costs, edible portion, yield testing, prepared costs. Personal introduction paper due.
Recipe costing, individual ingredient costing, determining menu prices. Recipe costing and midterm assigned, due week 4.
Break-Even sales points, contribution margins. Contribution margin assignment, due week 5.
Production forecasting, daily cost percentages, kitchen and bar transfers, labor cost control. Final assigned, due week 6.
Final Due. Open chat to discuss any questions or issues.
Contact Hours: 24