Home Based Catering Business Food Cost Control Part 3
Learn how to effectively cost and calculate a menu for catering or restaurant business. Write enticing menus, understand portion sizes, and maximize profitability. Perfect for aspiring catering business owners and hospitality professionals. Visit Morin Hospitality for more resources.
What you’ll learn
- Easily understand and calculate industry standard catering portion size and order quantity math concepts.
- Determine how much food to order and how to portion per person perfectly.
- How to cost a catering job or a menu item easily and to industry standards using the provided spreadsheet and explanation.
- How to communicate your pricing structure to your guest as a per person price or a flat rate price.
- When and how to add and calculate the cost of labor into your quote as a simplified per person price or flat rate price.
- Ability to identify the best practices when pricing a catering or menu item and how to avoid common, confusing menu pricing shortfalls.
- How to write an attractive menu with descriptors and value added vocabulary.
- Ability to customize and attractive looking menu and effectively cost and price the menu quickly and easily for maximum customer value and profitability.
- How to use our proprietary menu costing spreadsheet.
This course will teach how to effectively cost and calculate a menu for a catering job or restaurant effectively and easily.
Through this process you will learn how to calculate portions and determine how much food to order for your events for best profitability and simplicity.
I will give you step by step instructions on how to use my super simple costing spreadsheet and hold your hand every step of the way from menu proposal to final per person cost.
Expectations to learn from this course are:
The ability to write an enticing custom menu for your clients using my system and easy to use menu templates.
Understanding of the correct word’s to use to make every menu item seem fantastic!
The industry standard portion sizes and the ability to use that to figure out how much to purchase.
How to use your projected purchases to calculate a simple per person or flat rate price for your guest and for you to know exactly how much money you will be taking in per job.
Are you an aspiring catering business owner? Do you currently cater to friends and family on the side and want to make your business more profitable and effective? Are you a hospitality professional struggling to meet food cost budgets or have trouble with the concept of menu costing?
This is a very powerful course in effective menu writing and costing for any level of hospitality professional, especially if you are just starting out.
Further resources can be found on my Youtube channel and my website at Morin Hospitality.
Who this course is for:
- Aspiring home catering business owners.
- Line cooks and Chefs who want to better understand pricing and profitability.
- Culinary Students or Hobby Culinarians that want to begin their own catering business.
- Hospitality professionals and business owners who wish to make their menu items more profitable.
- Hospitality professionals and business owners who want to launch and expand a catering business segment or banquet business segment.
- Hospitality professionals and business owners who are struggling to meet expected food cost budgets or don’t understand food cost.
- Anyone who does not understand how to easily and effortlessly cost a menu so you know exactly how much money you will be taking in.
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