Quais são as principais considerações ao orçar os custos dos alimentos?

When budgeting for food costs in the food service industry, several crucial considerations should be considered to ensure financial stability and profitability. These considerations encompass a range of factors, including: Menu Pricing, Portion Control, Waste Reduction, Supplier Negotiations, Menu Engineering Ingredient Selection Inventory Management, Technology, Labour Costs, Regular Monitoring, Contingency Planning, Customer Feedback, Sustainability By carefully considering these factors and regularly reviewing your budget and food cost performance, you can better manage your restaurant's financial health and achieve long-term success.

When budgeting for food costs, consider factors like menu diversity, ingredient quality, and portion control. Monitor supplier prices, negotiate bulk discounts, and optimize inventory to reduce waste. Analyze sales data to identify popular dishes and adjust menu prices accordingly. Implement cost-effective cooking techniques and train staff to minimize errors. Regularly review and adjust the budget to adapt to market fluctuations, ensuring a balance between quality and affordability for customers. Efficient management of these aspects can help control food costs and enhance profitability.

Build your menu sell prices around your food cost, not vice-versa. When choosing products: Having an understanding of how commodity products can fluctuate in price more often than a value added product can ensure food cost stability, establish consistency and decrease labor cost. Build relationships with your suppliers so they are key players in controlling these variables and giving insights on upcoming market conditions.

What is important is to have a good menu engineering. Not too many dishes, and focus on ones which will be popular and build your margin on them Fiches techniques are a must in order to target your overall food cost depending on the mix of dishes that will be ordered. Target should be 25% food cost

1. CPI (Consumer price index) 2. WPI (Wholesales price Index) 3. Inflation trend forecasted. 4. Seasonal availability of raw materials.

Understanding the local supply chain is key and it should resonate with the overall concept of the offering. The primary goal should be to work with local suppliers and help in promoting sustainable practices, showcasing local talent and local ingredients. Smart Chef will always proactively look at the region/city in which you are opening an F&B establishment and work the menu accordingly Also,another key thing is to ensure a consistent supply chain in order to have consistency in menu and product offerings. Ingredient sourcing is really critical given the fact that consistency is needed to maintain quality at all times. It is also important to identify and work with multiple vendors to ensure that the best price is given for ingredients

Also making sure of proper costing of each dishes. Always use product conversion recipes system to get the right price of each ingredients and dishes. Then there, you can decide how much you want to price the dishes and the appropriate cost percentages.

"Ingredient sourcing is a cornerstone of culinary management. It involves carefully selecting and procuring the highest quality ingredients while considering factors like freshness, seasonality, supplier reliability, and sustainability. A well-structured ingredient sourcing strategy not only ensures the creation of delectable and consistent dishes but also aligns with a commitment to responsible, ethical, and environmentally friendly food practices. Effective sourcing strategies, which encompass supplier partnerships, quality checks, and adherence to ethical and sustainable standards, are integral to culinary management, fostering a culture of excellence and responsibility."

Very simple Minimize wastage Potion control Monitor issue the rations Re check internal storage if not yet open unused ration return it Oftenly monitoring ration level for physically inventory weekly Forecasting the ration which is nearest expire you will be get cheaper from market to get a venders but it be your projet size and usage monthly should be use the product before expire use it follow the FIFO LIFO methods Be confident Please be friendly manner with chef he is key person to save the cost control this is very important following every firm managment and yourself Team work Together everyone asamble more This is all I do cost saving Chittibabukannan

For Ingredient Sourcing: Establish partnerships with local suppliers. By sourcing ingredients locally, you can often negotiate better prices, ensure fresher produce, and reduce transportation costs, all of which can significantly lower overall food costs.

"Maintaining portion control is a critical aspect of standardizing food service operations. It ensures that every dish adheres to predetermined portion sizes and weights, which is essential for consistency in quality, cost control, and customer satisfaction. By employing portioning tools and effective guidelines, culinary establishments can standardize their offerings, which is vital for creating a reliable and predictable dining experience. Regular feedback, data analysis, and waste reduction strategies further refine and enhance the standardization process. Additionally, providing staff with proper training, supervision, and incentives for maintaining portion accuracy contributes to a successful standardization strategy."

Invest in training kitchen staff on proper portioning, preparation techniques, and waste reduction. Well-trained staff can contribute significantly to cost efficiency.

Sorry, many of these contributions sound like they’re written by ChatGPT. They don’t move our understanding forward, just read like a textbook. It’s real life examples we want!

With portion control (PC) - nothing goes on the plate without being part of a costed recipe for that dish - I think it is fair to say "we all know that". One thing and optimise your PC is to measure the uneaten aspect of the dish via the plate waste for that dish - what parts are not being eaten. That one change can make a substantial difference to your PC and to profitability.

Implement standardized recipes and portion sizes. Using specific measurements for each dish ensures consistency in portion sizes, which helps in controlling food costs and reducing overuse of ingredients.

Effective waste management is a critical aspect of culinary management that extends beyond the kitchen. It encompasses reducing, reusing, and recycling materials to minimize the environmental footprint of the operation. Culinary managers play a pivotal role in implementing strategies to minimize food waste, which is not only economically responsible but also environmentally conscious. Additionally, proper disposal of non-recyclable waste, such as food packaging and kitchen waste, should adhere to local regulations and best practices. The 'reduce, reuse, and recycle' mantra should guide culinary operations to help conserve resources, reduce costs, and contribute to a sustainable future

Waste management is crucial to controlling your costs in your business. Overall, anywhere between 20% to 40% of food is wasted in our kitchens. Creating a sustainable menu that will use every skin, bone, seed and shell that you purchase will maximize your profits, and minimize your waste. Ohh...and buy local. Overall 90% of the food we are consuming travels 4000 miles on average to get to our tables. Buying local will help the community, increase the quality of your menu and decrease the prices for local commodities.

Implement a strict monitoring system for food waste. Regularly track and analyze what gets thrown away to identify patterns of waste. This insight can inform menu adjustments, portion sizes, and purchasing decisions. This can be achieved by implementing key item tracker inventory on weekly basis for your top 10 - 15 items.

Waste Reduction: Implement strategies to minimize food waste, such as proper storage and labeling, utilizing leftovers creatively, and training staff on efficient food handling practices. This can significantly impact food costs.

We focused on throwing away as little as possible. The basics; date everything. If our fresh chicken wasn't selling fast enough, we cooked it off and portioned to use in dishes that didn't use ala minute chicken. We cut our own chickens and browned off every bone and scrap to make stock for soup. Opened and unused bread was frozen then cubed to make our own croutons. Open eyes in the kitchen kept our waste to a bare minimum.

Having a dynamic pricing and being adaptable to both internal and external factors impacting the costs is the key in the new world. Another key factor is having the right procurement mindset. Whether a standalone or a hotel, a regular audit, competition check is a must needed to ensure that costs are well balanced. It also depends upon the business vision that owners want to achieve. For ex, if you are in a high rental retail space the expectation is to drive revenues from day 1 vs in a hotel environment, where you don't pay rental and hence you are able to discount offerings and ramp up business. Not one solution can be applied to all but one needs to be dynamic in their approach.

Pricing strategies are more than just assigning numbers to dishes; they are a delicate balance between cost, perceived value, and profitability. Strategic pricing involves considering factors such as ingredient costs labour expenses, competitor pricing, and customer expectations. The aim is to set prices that cover operational costs while remaining competitive in the market and appealing to the target audience. Dynamic pricing, tiered pricing, bundling, and seasonal pricing are examples of strategies that culinary managers can employ to maximize revenue while ensuring customer satisfaction. The right pricing strategy can enhance the dining experience, drive sales, and contribute to the long-term success of a culinary establishment

Adopt a dynamic pricing model. Adjust your menu prices based on factors like demand, seasonality, and ingredient cost fluctuations. This strategy helps in maintaining a healthy profit margin while staying competitive and adaptable.

Pricing Strategy: Set menu prices that align with ingredient costs, overhead expenses, and desired profit margins. Consider market competition, customer preferences, and perceived value when determining pricing.

If you fudge the costings then fine but remember that it maybe you who has to deliver the GP%. It’s a waste of time if you write costings and recipes which the kitchen team then don’t use or are not trained on or the portion control goes to hell. Its the detail detail detail

Ideal to have some recipes that can have ingredient substitution if prices jump eg zucchini prices double, it will work well with broccoli.

I find detailed stock control is also vital to management of COS and subsequent Profit Here are some key tips Cost yor recipe to get theoretical COS Check your stock when it arrives to make sure correct quantity,quality and price Record wastage Count stock weekly taking care to count shelf to sheet, left to right Complete your stock count and analyze your variances Look at things like incorrect counts, portion control, wastage book, pilferage, missing sales, cost price increases etc You want to get as close to your theoretical COS A sales mix is also vital at this point, as high sales of a low GP product will reduce your overall profit Hope this helps somebody, get in touch if this is hurting your business.

Capabilities to execute the dishes designed! With an industry that is severely stretched for talent and corporations not willing to invest in talent, how do you design the perfect dish on paper and not have the talent to cook and execute it to the level needed! What’s the answer to this problem?

Regularly review and adjust your inventory management practices. Efficient inventory management minimizes overstocking and spoilage, ensuring you only purchase what is needed. This practice is crucial for maintaining optimal food cost percentages.