Pricing and Stock Control
Once you have planned your dishes and sourced the ingredients, it is imperative that you set the right selling price and achieve a good gross profit. This section provides you with the information you need to ensure you are making that profit!
When looking at your cost price ... don't forget to include all the sundries, eg: oil, seasonings, wastage (usual working figure is 6%) ... some also include non-food sundries (eg: serviettes, tablecloths etc).
Gold members can access the interactive costings spreadsheets, giving quick and easy way to work out selling price, cost price and gross profit.
Title | Description | Download | |
FP41.01 | Calculating the Selling Price | How to calculate your selling price of dishes | |
FP42.01 | Calculating Gross Profit Percentage | Easy explanation of the formula to use when calculating your GP% | |
FP40.01 | Food Margin Calculator | At-a-glance food pricing calculator to help you to work out Selling Price, Gross Profit % and how much to spend ... |