The restaurant food yield calculator is one of the most important tools that you will require while running your restaurant business. Wondering what I’m talking about? The side of meat which a regular patron orders every few days is worth a whole lot and I’m sure you already know that as an able and successful restaurateur.
You also want to know how much of profit you make from each side of meat which is ordered in your restaurant, right? Well, that is where the restaurant food yield calculator comes in.
Why Use It
With the help of this amazing tool, you can find out the amount of money you make from just about anything which you sell! Not just that, it is a very important tool because it tells you how much you should price your items at. This of course also depends on the popularity of the food item in question.
For example, if the mud-pie which you offer is a best seller, then even if you increase the price by a few dollars, people are going to be willing to pay that much more for a taste of it.
On the other hand, if the banoffee pie isn’t that much in demand, then increasing the cost by even a few dollars might not be such a great idea! Yup, so when you’re pricing your menu, you need to keep in mind your clientele’s preferences and tastes!
Also, shrinkage, wastage and trimming are pretty significant when you’re in the restaurant business- for e.g. If you’re cutting steaks, a lot of wastage is involved, because you lose a large mass of the product. Moreover, if your customers want it trimmed of all the fat, you’re losing that much more of the bulk, as a result of this, the price of the finished product is significantly higher than the price of the raw material.
With a restaurant food yield calculator, you can quite easily determine the true cost of the steak. All you need to do is determine the percentage of yield of the usable product after you’ve trimmed and sliced it according to the specifications. Don’t forget to include wastage and even shrinkage in your calculations!
So this basically involves finding out the finished weight of the food item and the unit cost after that. This tells you how you can price it. As you have already probably figured out, a restaurant food yield calculator is pretty complicated, but I have a free sample for you to use, just a gift because I know how hard it is to run a restaurant; don’t forget to take a look.
