⚠️ Do You Really Know How to Make Costing Sheets? Test Your Knowledge
If there is one thing that makes the difference between a profitable restaurant and one that struggles to break even, it’s cost control. And within cost control, learning how to make costing sheets correctly is key to improving profitability. ✅
If you want to improve your restaurant’s profitability, you need to understand how to make costing sheets correctly. Without proper costing, your profits can disappear without you even noticing.
The problem is that, although it seems simple, mistakes in costing sheets are more common than we think. Lack of time and daily operations often lead to rough estimations, but then reality in the kitchen is different:
❌ Weights that don’t add up
❌ Waste that is not accounted for
❌ Hidden costs that go unnoticed
📉 The result? Disappearing profit margins with no clear reason why.
💡 Test Your Costing Knowledge
If you master costing sheets, you will be able to answer these questions without hesitation. If any of them make you think… there’s room for improvement. 😏
🔎 If you make a costing sheet for a beef fillet with port wine sauce, foie, and parmentier… How do you calculate the grams of port wine in the reduced sauce?
🔎 When preparing a recipe based on a costing sheet… Do you use gross or net weight as a reference?
🔎 What percentage of waste do these products have?
🥑 Avocado | 🧅 Onion | 🦀 Sea bass | 🥗 Chicken (for breasts and thighs) | 🦑 Squid | 🥩 Beef fillet
🔎 If you buy a 150g pack of fresh herbs for €2.50… but only use the leaves (40%), what is the actual price per kilo of usable leaves?
🔎 If you buy eggs by the dozen for €3.80… but your recipes require gram measurements, how do you calculate the exact cost of 160g of yolks?
🔎 If your recipe includes 60g of roasted pepper tartar… how many kilos of peppers do you need for 80 servings?
🔎 In your lunch menu (€18 PVP, including starter, main course, dessert, bread, and drink), if the food cost must be 30%… what is your budget for the main course?
🔎 If you prepare a dish with deboned pig trotters, demi-glace, prawns, and a mille-feuille of potato and zucchini… how do you calculate the actual production cost considering cooking and preparation?
🔎 If you adjust the costs in a costing sheet, but after service, there are leftovers (extra sauce, unused garnishes, marked but unserved product)… how do you include these losses in the costing?
🔎 If you cost a dessert with Madagascar vanilla foam made with a siphon… how do you calculate how many grams of vanilla are in each individual serving?
😏 How many of these questions can you answer without hesitation?
If any of them made you think… your costing sheets may be costing you money every day without you realizing it. ❌💰
💚 Learn to Make Professional Costing Sheets
🔹 A course where you will learn to make precise and professional costing sheets.
🔹 A clear, direct, and applicable method to improve your restaurant’s profitability.
🔹 Learn how to calculate real costs and maximize profits with efficient costing.
📌 Discover the full methodology here 👉 COSTING SHEETS COURSE
💬 Share Your Experience!
🔹 Leave a comment with the question that made you think the most.
🔹 Try answering one and let’s network!
📞 Contact Us to Improve Your Restaurant’s Profitability
📞 Phone: 633 209 008
📧 Email: hola@sistemics2.com
🌐 Website: sistemics2.com
