Popularity catering points will never be extinguished because human laziness and the love of food forever.Indeed, not every craving salad "Capital" Chicken Kiev and cake "Prague" for dessert, can not afford to break into the shop in order to buy everything you need, and latch on to the kitchen to cook for several hours.The harsh reality of the work, traffic jams and fatigue makes its own rules, but also want to eat.These human weaknesses with success for many years to earn enterprising people who have managed to build a successful kitchen serious business.How to make a calculation of dishes in the dining room so as not to operate at a loss, or, conversely, do not scare away potential customers exorbitant prices?This golden hands for success is not enough, because the market is so competitive dictate the rules.It would seem - a dining room and a dining room that there can be earned?However, the attachment of people to the classics, even when preparing for the "Book of Tasty and Healthy Food", is worth a lot.
On fingers
In truth, at this point the output cost overestimate, as the total price of the menu item logical form based on the tastes of the people demand and average market requests, but for internal tracking cost and align expenses calculation dishes yetrecommended.
For example, take one of the so popular now confectionary French model: the company uses raw materials of high quality level with a corresponding price tag, special equipment for the preparation of its products that cost very expensive (for example, the same fully automated apparatus for tempering chocolate -save it does not work, because it is fraught with failures and damage to expensive resources), rent space requirements, etc., etc..Calculation of dishes at a glance, but to reduce costs they can not, as the quality will suffer, and the name, as a consequence, the demand, so you have to keep the bar.Uniformly high margin for the positions that the roads themselves, they can not be put, and those of 300% of the cost of that on hearing population simply swept aside.So how do you do?Consider a menu that offers confectionery:
- yeast pastries;
- cakes and pastries;
- marshmallow candies.
first and third position at cost if not a penny, then close to it, while half of the cakes even "cheat" it is impossible because of expensive resources.Therefore, the second position is sold significantly cheaper, and the difference is filled scones and sweets.Moral: the calculation of the cost of meals are not always based on the purchase prices of its components.
course, from the dining room confectionery different, but the principle of working with the end products of similar power.
Where to start?
the lazy can use ready-made templates online that you can find everywhere in the network, but they are too general and quite rough in the count.Would be correct once your own display price and stick to them in the future, based on adjusting demand.To display the correct calculation of dishes in the dining room, you need to have on hand:
- completed the menu, which will contain the list of dishes offered by the point of catering;
- routings for each menu item;
- purchase price of all the products that are involved in the preparation of menu items.
Menu
A word of advice: when choosing dishes in the dining room does not get too smart.The very definition of the point of catering involves a simple unsophisticated foods that can cause nostalgia for the times of the Union.In other words, no sushi.Yes, costing and preparation of dishes from the abundance of complex products will be, if not problematic, then certainly more boring.List of thick encyclopedia difficult to maintain both professional and at the material level, as cooks-rounders in the dining room are hard to find and maintain a permanent part of the desired products - expensive.
Routings
this term means a document that contains information about all the features dishes.Does it include the following information (not necessarily all, of the custom is):
- Term and specifics of the storage options.Related: ice cream at -18 ...- 24 ° C stored 3 months, while bread, at a temperature of +20 ... +25 ° C, 72 hours;
- nutritional value of the finished dish: the number of calories in some cases - the ratio of protein / fat / carbs;
- requirements for implementing and applying the finished dish;
- itself directly formulation which comprises the composition and preparation of the algorithm;
- source of the recipe;
- outer appearance, principle decoration dishes;
- weight of the finished portions.
neglect the technological card is impossible, as the principles of "maybe" and "by eye" will please just before the first penalty of the supervisory authorities.
Acquire this document in two ways - to get ready, that you will make to order or bring your own.The first was a road, and the second is no big deal, as we prove below.
example
Name menu items: chicken Kiev.
Technological map № 47.
type heat treatment specialties: roast.
expected to yield the finished dishes (serving size): 310 grams.
layout product 100 grams of the finished dish:
- chicken cleaned - 29.82 grams;
- butter - 14 grams;
- chicken egg - 3.27 grams;
- bread from flour - 8.88 grams.The expected mass of semi-finished output - 50.35 grams;
- cooking oil for frying - 5.21 grams;
- bean garnish (routing number 741) or potato (routing number 42) - 52.08 grams.
Nutritional value of food, its chemical composition and calorie recipe
| name, program | amount of nutrients per 100 grams of food in finished form | percentage loss of nutrients during cooking,% |
| Proteins | 52, 93 | 4 |
| Fats | 215,34 | 36 |
| Carbohydrates | 56,4 | 14 |
| Calorie | 2745,1 | 21 |
| B1 mg | 0 | 12 |
| B2 mg | 0 | 4 |
| C mg | 0 | 51 |
| Ca mg | 0 | 19 |
| Fe, 0 mg | 5 |
repulsed chicken stuffed with butter, dipped in egg, paneer in double hammer white bread, fried in hot deep fat about 6-7 minutesuntil crisp rich golden color.Spread on a baking sheet and bring to readiness at a temperature of 200-220 ° C in an oven.Products optionally served on warm toast.Garnish default bean or vegetable.
Purchasing food prices
item, without which the calculation of dishes in the dining room it is impossible to deduce.Ideally, it should be added to the transport costs if the supplier of raw materials brings not, do you, with the mediation of transport companies or on their own.Also keep in mind, and the money spent on loading / unloading if these are paid separately.
principle of counting
Having the above information, it is up to small.
You must specify the name of the dishes on the basis of the routing put down the products that are needed, in the right quantity, specify the purchase price and the derived sum.That's it, you've got the cost of meals.
proceed to practice
calculation dishes (for example - still the same chicken Kiev, taking the average price of capital):
- chicken cleaned - 29.82 grams, 1,000 grams which is 180 rubles;
- butter (now manufactured according to GOST) - 14 grams, 1,000 grams which is 240 rubles;
- chicken egg - 3.27 grams, 1,000 grams which is 120 rubles;
- bread from flour - 8.88 grams, 1,000 grams which is 60 rubles;
- cooking oil for frying - 5.21 grams, 1,000 grams which is 80 rubles;
- bean garnish (routing number 741) or potato (routing number 42) - 52.08 grams, 1,000 grams which is about 50 rubles.
As a result, we obtain:
- chicken, cleaned of skin and bones - 5.37 rub .;
- butter (now manufactured according to GOST) - 3.36 rub .;
- chicken egg - 0.4 rubles .;
- bread from flour - 0.54 rub .;
- cooking oil for frying - 0.42 rub .;
- bean garnish (routing number 741) or potato (routing number 42) - 3.12 rubles.
Thus, we get a cost estimate cuisine in the dining room "Chicken Kiev": the cost of 100 gram portion is 13 rubles 20 kopecks.
The same principle is made calculation of all the items prescribed in the menu, including side dishes, desserts and drinks.
Of course, prices are unstable, and the cost of rewriting by hand from time to time at least impractical, so you can create templates of dishes in any program that allows to count, the same Microsoft Excel least.Just Drives a constituent, prescribe the formula of calculation and are adjusting the purchase price when it is modified.
If you plan to implementation of automated accounting, here and did all elementary - almost all commercial software, "sharpened" under the system of public power have the option "Calculation of dishes."And it is revealed not only in the possibility of posting the actual purchase price of the ingredients on the relevant lines - are also carried out in real time, moving and cancellation.With this step by step, you can always keep track of where, figuratively speaking, "disappeared 2 kilograms of butter."
Practical application
As mentioned previously, the calculation of the calculation for the moment only indirectly affect its sale price, as the latter is influenced by a number of characteristics, among which appear the average for the market, the resources spent on the rest of the menu itemsas well as the needs of such banal as ensuring the full functioning of the dining room.The latter refers to the price level that is necessary to maintain the profitability of the enterprise in general.
By and large, this room is quite a profitable venture, as a standard list of dishes that usually honored by this kind of institutions, different frankly low purchase price without losing their beneficial qualities.Relatively speaking, in the preparation of the same salad or rassolnik takes a minimum of means, and love for him from the people close to the concept of "eternity."Calculation of dishes is able to show the accounting organization, how profitable certain position range, whether you want to make something new or, conversely, to clean dishes that are not worth.
