Monthly tip to maximise your profit
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September 9th, 2005
Now that you are costing your recipes and measuring
your margins, do you wonder how these compare to other establishments?
The following is a breakdown for a beef dish, published in September
last year. It is based on percentage of turn-over – food costs
and kitchen wages are based on percentage of food sales. All
other figures are based on percentage of total sales and do
not include deductions from sales, cost of sales – bar, wages
research, bar consumables or management contract.
Gantleys Restaurant, Queenstown
Prime beef fillet in proscuitto, on horseradish potato mash,
with Windsor blue cheese, Bearnaise sauce, crispy onion rings
Sell price .50
Price exc. GST .45
GST .05
Food cost .04 33%
Wages
Chefs wages .30 17%
Waiters wages .43 12%
Overheads
Advertising {body}.64 2%
Credit card charges {body}.48 1%
Insurance {body}.32 1%
Laundry, cleaning and rubbish {body}.64 2%
Power, heating, gas {body}.58 2%
Rent and rates .88 8%
Courtesy transport {body}.61 2%
General expenses {body}.21 1%
Interest and loans .36 4%
Total costs .49 84%
Net profit/ loss .96 5%