SITHKOP010

Plan and cost

recipes
Presentation
Introduction

To calculate the cost of Making decisions about

a recipe, multiply the the main courses, sides,
amount specified in the and desserts for each
recipe by the total cost meal is known as menu
of each purchased item. planning.
Chapter 1:
Identify
customer
preferences
 Organisation may develop useful features,
1.1 Identify current identify and attract more customers likely to
buy from you, build stronger bonds with your
customer profile for clients, and improve your chances of
the food business dominating the market with a more refined
customer profile.
The • Age
• Buying power
customer • Gender
profile • Income levels
covers the • Social and cultural background.
following:
 • The concrete features of a
customer, known as
demographics, can be utilised to
understand consumer behaviour,
albeit in a general sense.
Demographi
c
Demographic characteristics include

Age
Sex
Career Title
Income
Learning Level
Psychographic
• Psychographics can help us understand how, when, and why people
make purchases when demographics alone are insufficient.
• Psychographics can be used to understand the customer's journey
before and after purchasing from you.
 1.2 Identify food preferences of customer base to
inform recipe planning

• People's evaluative opinions regarding foods are expressed as food preferences.

Food preferences cover both the qualitative assessment of foods and how much
people enjoy and disapprove of them.
• Food preferences are a major driver of dietary consumption and behaviour from
early childhood to adulthood.
 Sources of information on current
customer profiles and food preferences

There are two types of research raised on current customer

profiles:
• Primary research
• Secondary research
 Primary research, often known as field research,
collects first-hand data specifically for your
needs rather than using information from
published sources. Primary research consists of
Primary the following:
• Surveys
Research • Direct observations
• Interviews and focus groups are developed
and conducted by you or your researcher.
 Secondary research, often known
as desk research, gathers
information from published
sources. Examples of secondary
research include:
Secondary • Information on the internet
Research • Existing market research results
• Existing data from your stock lists
and customer database
The following Industry Reports
are some
secondary Case Studies
restaurant
market research
resources for Statistics Sites
restaurant
businesses. Research Papers
 Popular menu items include

Classic comfort food

Local ingredients

Gourmet versions of classics

Chapter 2:Plan
dishes
 2.1 Generate a range of ideas for dishes or
food production ranges

The menu should be selected based on the client's requirements and the occasion
type.

A menu displays the meal options available at the gathering or restaurant, some of
which include in-depth descriptions of the dish and its ingredients.
 • À la carte
• Buffet
• Classical
• Cyclical
Menus may • Degustation
be: • Ethnic
2.2 Choose dishes • Customer preferences are the
to meet hopes, desires, motives, tastes,
and tendencies influencing a
organisational customer's buying decision.
service style and • In describing consumer
cuisine and behaviour, they add to the
customer importance of consumer
preferences requirements.
 • Silver service style
• American service style
• Buffet service style
Kinds of • French service style
• Russian service style
food service • Gueridon service style
style
2.3 Include
balanced • The menu is a full breakdown of the cuisine
variety of items that are available at the restaurant.
Planning a meal is just choosing a menu for a
dishes or food special event.
production • For instance, breakfast, lunch, brunch, and
items for the dinner can all have different menus to make
style of service a menu balanced.
and cuisine
 Colours

Flavours
Balanced
variety may Nutritional values
relate to Presentation
different:
Tastes

Textures
Best • Build up the plate's height.
practises for • Make horizontal cuts in the meat.
• A texture game.
plating and • Make use of clashing hues.
presenting • Incorporate the restaurant's motif into the
food presentation.
 • Broiling
• Grilling
Different • Roasting
• Baking
Cooking
• Sautéing
Techniques
• Poaching
• Simmering
• Boiling
Chapter 3:
Cost recipes
3.1 Itemise
proposed
components of
included dishes • The pricing of each dish on the restaurant
menu can be found on a standard recipe
or food card, a useful tool for chefs and restaurant
production owners.
items. • You may calculate the possible cost of an
outlet by taking the average of all the costs
per dish
 • To give the client accurate and thorough
information
• Keep a record of the ingredients and
Why should equipment used in food production.
you itemise • Display professionalism and effective
dish organisational abilities.
components? • It might persuade the client to think
about using your services.
 • Recipe number
• Menu section
An ideal basic • Portions
recipe card
would have the • Food item
items listed • Outlet served
below: • Ingredient
• Unit cost
• Total
 3.2 Calculate portion yields and costs from
raw ingredients

There is a standard portion cost for a standard dish presented in

standard portion size. A standard portion cost is just the price of the
components (and occasionally labour) in a typical recipe divided by the
number of portions the recipe yields.

Standard portion costs should be calculated and confirmed frequently,

especially during periods of severe inflation, because standard portion
costs change when food costs change.
 Standard portion cost

Formula

Standard portion cost = unit cost/portions in the unit

 Standard portion

A standard portion cost can be determined if standard recipes

and serving sizes have been established.

The standard portion cost is the price of preparing and serving

one serving of food or one drink item per the recommended
recipe.
Yield testing assists in commercial food service
operations by:

• Set a uniform price for finished goods.

• Keep track of how raw resources are used.
• Quantity forecasts for orders.
The budgeted
sales price • Labour costs
includes the • Expenses
following • Operational expenses
components: • Ingredients cost
• Cost of wastage incurred in the kitchen
 The calculator adds 10% to the price to account for GST,
which is 10% of the sale price, or deducts 10% if your pricing
already contains GST and you want to know the original
price.
Adding GST:
GST • Simply multiply the amount by 0.1 to see how much GST
should be added.
addition or • To determine the entire cost, which includes GST, simply
subtraction multiply the given sum by 1.1.
Subtracting GST:
• Divide by 11 to see the inclusion of GST in the price.
• Simply divide the result by 1.1 to determine the price
before GST.
To calculate the cost of ingredients, consider the
following:

• Ingredient name
• Cost of the amount purchased
• Quantity purchased (gram)
• Quantity needed in the recipe
3.3 Assess cost-effectiveness of proposed dishes or food production
items and identify ingredients that provide high yield.

• To ensure you are making a profit, it's critical to regularly evaluate the cost-
effectiveness of menu items. This will help you decide which options will
provide the maximum revenue.
• A menu item's selling price might be established in one of two ways. Gross
profit margin and food cost are them.
How is yield calculated?

• Obtain the original volume/weight of the item. This is the As Purchased

(AP)weight.
• Weigh the trim wastes and record them as "waste or trim weight" after the
product has been cleaned, trimmed, and portioned for usage by the
kitchen staff.
• Find the difference between the AP and the trim weight to obtain the
edible portion, also known as the edible product (EP)
How you determine the yield percentage?

Apply the following calculation to determine the yield

percentage:
• EP weight ÷ AP weight × 100 = yield %.
 You should consider your food cost
percentages, gross profit margins, and
other pricing tactics to ensure that
your menu items' prices are set in a
way that will make your business
3.4 Price dishes to successful while not driving away
ensure maximum customers.
profitability
Methods to determine menu prices
for restaurants using the ideal food
cost percentage

• Choose the percentage of your ideal food cost

• Find out how much the menu item would cost in raw food
• Determine your cost
• Choose your ideal gross profit margin
 • Gross profit is a crucial component of
the formula that calculates your net
profit, also called your bottom line.
The formula below demonstrates how
Gross to calculate your net profit:
Profit • Net Profit/Loss = Gross Profit - (Labor
Cost + Operating Costs)
Chapter 4:
Write dish
description
4.1 Write dish descriptions using
words that appeal to customer
base and fit with the business
service style

• When describing items on the menu, it's important to use food words
correctly so that your customers can picture what their dish will taste like
before they order it.
• Enticing culinary descriptions can make a significant impact.
The usefulness
of menu
descriptions: • Realising that the cuisine is regional
• Ingredients for the dish are natural.
• Local language explanation of the elements
• A description of the senses for food
The fundamentals of composing outstanding
restaurant menu descriptions:

• Dish appearance, Texture, and Flavour

• Put the fine quality of your exotic ingredients into the foreground
• Describe the dish's unique selling point or its history.
• Keep the menu descriptions concise and simple to comprehend.
Key phrases for new menu descriptions

• Bright, tangy, tasty, and zest

• Crispy, roasted in a wood oven, caramelised, and buttered
• Elegant, Leafy, Tender, and Creamy
• Delicate, encrusted, and scented
• Supple, homemade, infused, succulent
• Juicy, Kneaded, Regional, Carefully
4.2 Use
correct
• "Cuisine" refers to a method of preparing food
names for distinguished by its ingredients, methods, and
style of dishes.
• It frequently evokes memories of a certain
cuisine society or area. For example, spaghetti and pizza
dishes are frequently associated with Italian
cuisine.
Cuisines

Cuisine kinds:
• Modern Australian cuisine
• Aussie-Chinese cuisine
• Italian cuisine
• Austrian and German cuisine
 • Modern Australian cuisine, often known as Mod
Oz or current Australian cuisine, is a catch-all
name for fancy fusion cookery that combines
Modern traditional Western cooking methods with
Australian Australian products, frequently with influences
cuisine from Asian cuisines.
• Tetsuya's in Sydney is frequently credited with
starting the movement and popularising flavours
like the yuzu, a Japanese citrus fruit.
Chapter 5:
Evaluate
dishes
 • Feedback from customers and others
plays a vital role in knowing the quality
and suitability of food recipes
5.1 Use feedback developed in the restaurant to meet
customers' special dietary
from supervisor or requirements.
colleagues to
determine
saleability of
dishes
 Customer surveys

Feedback may
Improvements suggested by:
include the Customers, Managers, Peers and Staff
following:
Regular staff meetings that involve menu
discussions
 Food consultants include:

Food and facility inspectors

Food service quality consultant

Food safety auditor

Menu engineer and designer

menu developer
Following suggestions can help you increase client
satisfaction:

• Provide help across several channels.

• Make gathering feedback a corporate procedure.
• Measure client satisfaction frequently.
• Ask for comments at each touch-point.
• Actively solicit consumer feedback.
• Share your team's feedback with the entire organisation.
5.2 Adjust recipes based on feedback and profitability.

• Creating, presenting, and serving food and beverages to clients either on-
site (at restaurants and hotels) or off-site (at other locations) are all part of
the food and beverage industry, which makes up a sizable portion of the
hospitality sector (takeaway, restaurant catering service, and food
delivery).
 • Incorporate your restaurant's
theme
You may • Pick the correct tableware
improve your • Build height and layers.
serving skills by • Change up the textures
using these food
• Smaller portions when serving
plating ideas:
 Look

Smell
Ways to analyse
Listen
a dish
Touch

Taste
Additional
Information
 • Sylvania service style
• Serving buffet-style
• France's style of service
Types of dish
service styles • Service style for gueridon
• Style of tray service
 • For each component in the recipe, note
the unit of measurement.
The following • Subtract the ingredient's unit of
procedures are to measurement from the overall cost of the
ingredient.
be taken once • Then, add together the remaining
you have a list of ingredients to reach the total.
all the
ingredients and
their prices:
Characteristics of different customer
groups

• Age range
• Buying power
• Gender
• Location
Social factors
• These include social customs and ethics, religious and philosophical convictions,
socio-political and economic ties, and scientific understanding. "social factors"
refers to a broad category of components with societal roots.
• The culture of a specific society is the source of cultural factors or elements.
Inextricably linked to our society and culture.
Influence of seasonal products
and commodities on recipe
content

• It's economical
• It exemplifies variety
• It's beneficial for the environment
• You can aid your neighbourhood’s economy
Any
Questions
Thanks