4 articles
Recipe costing step by step: the plate cost formula, yield and trim, batch sauces and sub-recipes, a costing card layout and when to re-cost. Euro examples for pasta and steak.
How to price drinks with the pour cost formula: cost each pour, pick a target %, add VAT and round. Euro examples for a spritz, a negroni, wine by the glass and draught beer.
How to create a bottle service menu and price it: what to list, a bottle pricing formula with euro examples, table minimum spend, packages and QR table ordering.
How to price menu items with the food cost formula: cost each dish, pick a target food cost %, add VAT and round. Worked examples in euros for pizza, steak and more.
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