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A veggie of the day

Mushroom

Cultivated mushrooms with a white cap and stem. Primarily grown in Europe and English speaking countries.

Hawai Mix 400 g

Hawai Mix 400 g. A quick and healthy ready-made dish. Rice with green peas, corn and red peppers. A vegetarian dish.

Smile

Aubergines - for a beautiful smile.

Food cost

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The catering production settlement method, called "food cost", allows very good control of production and sales.

Food cost method allows good control over sales and production.

Any catering activity, from small bars through large holiday centres, sanatoriums and hotels, requires proper financial management to make it profitable.

Food cost - what is it?Food cost is the cost of goods used up to prepare meals in the offer, expressed as percentage of the selling prices. This index can regard both single dishes and the whole production of gastronomic premises.

How to calculate food cost?You should begin with preliminary kitchen warehouse stock, taking to set the initial value of groceries on stock. Then add delivery prices of the products taken in over the whole period for which food cost is calculated. It is usually one month. Next deduct the value of final kitchen warehouse stocktaking from this result. At the same time this value would be an output for another calculation period in the next month. All calculations are made on the basis of net prices.

Cost

Cost = Preliminary stocktaking + deliveries taken in – final stocktaking

Knowing the value of raw materials used up in production over a specific time period, you can now calculate food cost.

Food cost

Real food cost = cost/sales x 100%

Avoid mistakes!Food cost is an objective measure of the activity cost only when it is calculated correctly. The commonest mistake is to determine the food cost value on the basis of costs calculated from recipes. Recipes can only be the basis for calculation of so-called potential food cost, which is used to plan a menu and individual dishes.

Potential Food cost

Food cost (potential) = Potential dish cost*/expected selling price

*calculated on the basis of going through a recipe

Advantages of food costObjective cost assessment:
We consider products that were actually used up. This allows financial capabilities and needs of the premises to be determined.

Easy to apply
The calculation method is easy and clear. It can be carried out in small premises without use of specialist computer programs.

Of course, it requires accurate calculations
Any warehouse deliveries have to be reported. It is also necessary that products, which are picked up from the warehouse but are not going to be sold by the kitchen, should be deducted too.

Provides head chefs with freedom of actionThe detailed arrangement only concerns the level, which food cost is to be maintained at. The culinary invention is not restricted by strict recipes.

Canned apertised vegetables

Vegetables and vegetable mixes in cans are available in retail shops and in chain stores all over Eastern Europe. The range offered includes over 50 products.

A day full of vegetables

“A day full of vegetables” is a program adapted from France (Jour du Legume) where it functions within the Louis Bonduelle Foundation. Its purpose is to encourage people to eat vegetables in restaurants and to change consumers eating habits.