Welcome to Food Costing.ie

Part of Food & Beverage Stocktaking, Food Costing.ie provides margin analysis of your food menu.

It is easy enough to work out the margin you are achieving but can you tell what your food margin should actually be?

The theoretical margin is the percentage margin that should have been achieved. When compared with the actual margin; the difference can be calculated to asses any loss incurred. With this information you can then investigate reasons for any loss & introduce new procedures to reduce such irregularities. Your actual margin should then start to improve resulting in the two margins becoming closer together.

The theoretical margin can be created by a full food/recipe costing.

Chefs will tell you that Food costing can be a difficult process due to the complexity and time involved. We at foodcosting.ie (Part of the Food & Beverage Stocktaking Services) have the latest Recipe costing software to assist your food costing, resulting in your business having the information needed to asses any loss there is within your bar kitchen, restaurant or coffee shop. Procedures can then be introduced to reduce or prevent such losses again.

The other benefit in recipe costing is in the area of portion control.

If each chef knows exactly what is involved in creating a dish, not only will it be cost effective but also help in the area of consistency (the dish will always be the same no matter which chef creates it) so that the customer will have the perfect dish every time.

With foodcosting.ie you also have the additional benefit of knowing what the high profit dishes are and the least profitable. As your purchasing pricing changes, the costing is updated automatically.

Food and Beverage Stocktaking are proud to be the first to show detailed reporting as to what items are actually missing in a food stocktake.

Visit the Food and Beverage Stocktaking website (Click here)