Food Service: Recipe Cards and Food Cost
What a portion really costs and where the ingredients go
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Why you need it
The register shows 300 Caesar salads sold, but enough chicken was written off for 450. The recipe cards sit in a folder in the chef’s office, purchase prices change every week, and the menu’s current food cost only comes out at the stock count.
Recipe cards with weights in grams recalculate the cost of a dish with every new purchase price. The day’s sales are uploaded as a file from the point-of-sale software and written off by recipe card, and a stock count shows the gap between “should be” and “is.”
What’s inside
- Ingredients and purchase prices
- Recipe cards for dishes and semi-finished items
- Daily sales by file upload
- Write-offs, spoilage, staff meals
- Food cost by dish and shortages