Menu Management and Costing

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Menu Management and Costing

• Mgt 357, Summer 2007
• Galbraith

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Menu Management and Costing

• Establish standardized recipes
• Establish servable portion and cost (including
  waste)
• Determine range of acceptable cost (in prime cost
  calculations)
• Determine labor procedures and costs

• Control Quality
• Set ideal number of menu items (target market and
  resource capabilities)
• Determine optimum synergy between menu items
  (inputs, labor, storage)
• Set prices
• Monitor prices and demand

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