How to make a calculation of the dish in the dining room. Calculation of the cost

The popularity of food outlets will never go out, for human laziness and love of food are eternal. Indeed, not everyone, wishing salad "Stolichniy", a cutlet in Kiev and a cake "Prague" for dessert, can afford to break into the store in order to buy everything you need, and lock yourself in the kitchen, cooking for several hours. A harsh reality with work, traffic jams and fatigue dictates its rules, but it's good to eat a tasty meal. These people's weaknesses have been successfully earned for many years by enterprising people who managed to build a serious business in a successful kitchen. How to correctly calculate the calculation of the dish in the dining room so as not to work in the negative, or, conversely, do not scare away potential customers exorbitant prices? At the same time, gold hands are not enough for success, because the market and competition dictate their own rules. It would seem - dining room and dining room, what can you earn there? However, people's affection for the classics, when they were preparing for the "Book about tasty and healthy food", is worth a lot.

On fingers

In truth, at the moment the output of the cost price is overestimated, since the final price of the menu items is more logical to be formed on the basis of people's tastes, demand and average market inquiries, however, for internal tracking of costs and equalization of costs, the calculation of dishes is still recommended.

For example, take one of the most popular French confectionery now: the company uses high-quality raw materials with the appropriate price tag, uses special equipment to prepare their products, which is very expensive (for example, the same fully automated chocolate tempering machine - not save on it It will turn out, as it is fraught with malfunctions and damage of expensive resources), leases premises of the necessary area and other, other. Calculation of dishes as in the palm of your hand, but they can not reduce costs, because quality, name and, consequently, demand, will suffer, so you have to keep the bar. Uniformly high margins on the positions that the roads themselves, they also can not deliver, and those 300% of the cost that the public hearing, just dismissed. So what should I do? Consider the menu that the confectionery offers:

• Yeast baked goods;
• Cakes and pastries;
• Candy marshmallow.

The first and third positions at cost, if not cheap, are close to this, whereas half of the "cakes" can not be made for cakes because of expensive resources. Therefore, the second position is sold significantly cheaper, and the difference is filled with buns and sweets. Moral: the calculation of the cost of a dish is not always based on the purchase prices of its components.

Of course, the canteen differs from the dining room, but the principle of working with end-products is similar.

Where to begin?

Especially lazy people can take advantage of ready-made online templates, which can be found everywhere in the network, but they are too general and rather rough in the calculation. It will be more correct to independently deduce prices independently and adhere to them in the future, adjusting based on demand. In order to deduce the correct calculation of the dish in the dining room, it is necessary to have on hands:

• Complete menu, which will list the dishes provided by the catering point;
• Technological maps for each menu item;
• Purchase prices of all products that participate in the preparation of menu items.

Menu

A little advice: when choosing dishes in the dining room do not be too smart. The very definition of this point of catering implies a simple uncomplicated food, capable of causing nostalgia for the times of the Union. In other words, no sushi. Yes, and the compilation of the calculation of dishes from the abundance of complex positions will, if not more problematic, then certainly more boring. The list of thicknesses with the encyclopedia is difficult to maintain both at the professional and material level, since it is difficult to find chefs-versatile people in the dining room, and maintaining the required composition of products on an ongoing basis is costly.

Technological maps

By this term we mean a document that contains information about all the features of the dish. It includes the following data (not necessarily everything, part is selective):

• The term and specificity of storing dishes. Conditionally: ice cream at a temperature of -18 ...- 24 ^о С is stored for 3 months, whereas bread, at a temperature of +20 ... +25 ^о С, 72 hours;
• Food value of the ready-made dish: the number of calories, in some cases - the ratio of proteins / fats / carbohydrates;
• Requirements for the implementation and submission of ready meals;
• Directly the recipe itself, which includes the composition and algorithm of preparation;
• Source of the recipe;
• Description of appearance, the principle of decorating a dish;
• Weight of the finished portion.

You can not ignore the technological map, because the principles of work "maybe" and "by eye" will please only to the first fine from the supervisory authorities.

You can acquire this document in two ways: to purchase a ready-made one, which you will be made to order, or to withdraw yourself. The first is frankly expensive, and in the second there is nothing complicated, which we will prove below.

Example

Name of menu item: cutlet in Kiev.

Technological Map No. 47.

Type of heat treatment of the dish: roasting.

Expected output of the ready-made dish (serving size): 310 grams.

Distribution of products per 100 grams of ready meals:

• Chicken fillet refined - 29.82 grams;
• Butter - 14 grams;
• Egg chicken - 3.27 grams;
• Bread made from the highest grade flour - 8.88 grams. Expected mass of the semi-finished product at the outlet is 50.35 grams;
• Cooking fat for roasting - 5.21 grams;
• Garnish bean (technological map number 741) or potato (technological map number 42) - 52.08 grams.

The nutritional value of a dish, its chemical composition and calorie content, a recipe

Chopped chicken fillets are stuffed with butter, dipped in eggs, twice breaded in a ground white bread, fried in a hot deep-fried frying for about 6-7 minutes until a crust of saturated golden color forms. Spread on a baking sheet and brought to the preparedness at a temperature of 200-220 ^о С in the oven. Products are optionally served on warmed croutons. Garnish by default bean or vegetable.

Purchase prices for products

The point without which the calculation of the dish in the canteen can not be deduced. Ideally, it is worth adding transport costs to them, if the raw materials are not brought by the supplier, but by you yourself, with the mediation of transport companies or with your own forces. Also consider the means spent for loading / unloading, if these services are paid separately.

Principle of calculation

Having the above information on hand, the case remains small.

It is necessary to indicate the name of the dish, on the basis of the technological map, to put those products that are required, in the right amount, to indicate the withdrawn purchase prices and sum up. That's all, you got the cost price of the dish.

Let's move on to practice

Calculation of the dish (for example - all the same cutlets in Kiev, prices take the average for the capital):

• Chicken fillet cleared - 29.82 grams, where 1000 grams is 180 rubles;
• Butter (present, manufactured according to GOST) - 14 grams, where 1000 grams costs 240 rubles;
• Egg chicken - 3.27 grams, where 1000 grams worth 120 rubles;
• Bread from flour of the highest grade - 8.88 grams, where 1000 grams is 60 rubles;
• Fat culinary for roasting - 5.21 grams, where 1000 grams is 80 rubles;
• Garnish bean (technological map No. 741) or potato (technological map No. 42) - 52.08 grams, where 1000 grams costs about 50 rubles.

As a result, we get:

• Chicken fillet, cleared of skin and bones - 5.37 rubles;
• Butter (present, manufactured in accordance with GOST) - 3.36 rubles;
• Chicken egg - 0.4 rubles;
• Bread made from flour of the highest grade - 0.54 rubles;
• Fat culinary for roasting - 0.42 rubles;
• Garnish bean (technological map number 741) or potato (technological map number 42) - 3.12 rubles.

Thus, we get a calculation of the dish in the dining room of the "Cutlet in Kiev": the cost price of 100 grams of a portion is 13 rubles 20 kopecks.

By the same principle, the calculation of all the items prescribed in the menu, including garnishes, desserts and drinks, is compiled.

Of course, prices are unstable, and rewriting the cost price manually from time to time is at least irrational, so you can create templates for dishes in any program that allows you to count, the same Microsoft Excel at least. Just drive in the components, prescribe the calculation formula and adjust the purchase price when you change it.

If you plan to implement automated accounting, then everything is elementary - almost all trading programs, "sharpened" for public catering systems, have the option of "calculating dishes." Moreover, it is disclosed not only in the possibility of posting the actual purchase price of ingredients on the relevant lines - they are also carried out, in real time, by movement and cancellation. Thanks to this, it is always possible to trace step by step where, figuratively speaking, "2 kilograms of oil" disappeared. "

Practical use

As it was said before, calculation of the calculation for the moment only indirectly affects its selling price, as the latter is formed under the influence of a number of characteristics, including the average market indicator, the resources spent for the rest of the menu items, as well as such commonplace needs , As ensuring the proper functioning of the dining room. The latter indicates the level of prices that need to be maintained for the profitability of the enterprise in general.

By and large, it is the dining room that is quite a profitable enterprise, since the standard list of dishes, which is usually in the honor of such establishments, is characterized by a frankly low purchase price without losing its useful qualities. Relatively speaking, the preparation of the same vinaigrette or pickle leaves minimal funds, and the people's love for them is close to the concept of "eternity." Calculation of dishes is also able to show the organization's accounting department, how profitable are those or other items of the assortment, whether it is necessary to introduce something new or, on the contrary, to clean dishes that do not pay off.