What are the expenses to be included in food costing?and difference between foodcosting and menucosting?

Question

What are the expenses to be included in food costing?and difference between foodcosting and menucosting?

Answer 1

I would say that food costing includes the raw food, any spices and additives, such as cooking oil and salt etc, gas/electricity, plus the cook's wages, plus the kitchen overheads.

Menu costings would include waiting staff wages, and restaurant overheads, like cutlery and crockery depreciation, kinen cleaning, serviettes, cashiers costs etc.

A quick sales price calculation can be based on food cost as one third of sales price, with one third for overheads, and one third for profit.

I have an associates degree in the culinary arts and if I am understanding your question right I would say that your food costing is figuring out your cost for the item by the portion and the ingredients, as for your menu costing you are suppose to take you food cost for the item and multiply that by 3 to cover all of your expenses to be able to cover the cost of the item, the cost to prepare the item, the cost of employees, etc and to make a profit. I hope that makes sense and helps with the answer you are seeking

Answer 2

I have an associates degree in the culinary arts and if I am understanding your question right I would say that your food costing is figuring out your cost for the item by the portion and the ingredients, as for your menu costing you are suppose to take you food cost for the item and multiply that by 3 to cover all of your expenses to be able to cover the cost of the item, the cost to prepare the item, the cost of employees, etc and to make a profit. I hope that makes sense and helps with the answer you are seeking.

Answer 3

I would say that food costing includes the raw food, any spices and additives, such as cooking oil and salt etc, gas/electricity, plus the cook's wages, plus the kitchen overheads.

Menu costings would include waiting staff wages, and restaurant overheads, like cutlery and crockery depreciation, kinen cleaning, serviettes, cashiers costs etc.

A quick sales price calculation can be based on food cost as one third of sales price, with one third for overheads, and one third for profit.