Precise calculation of production costs
The use of technical data sheets makes it possible to calculate the production costs for each dish. By taking into account the quantities required for production, unit prices and labor costs. Creating a technical data sheet helps you set more competitive selling prices and maintain the profitability of your establishments.
Maintain optimal stock levels
By controlling the quantities of products required for each dish and finished product, you can avoid losses due to product expiry. This will also help you define the safety stock required to maintain good management of your restaurants.
Better negotiation with suppliers
Precise knowledge of your ingredient requirements enables you to negotiate prices more effectively with suppliers. You can then obtain more advantageous rates, helping to reduce costs.
A simplified inventory management system:
Recipe data sheets can be used to calculate the total quantity of raw materials theoretically consumed over a given period. This can be compared with the quantities actually used, taking stock variations into account.
Time saving:
Each recipe sheet provides the manufacturing steps needed to guarantee the quality of the final product, and speeds up the process of preparing dishes. By following the data sheets, cooks can work more fluidly, improving productivity in the kitchen.
Organize your production:
Kitchen data sheets enable efficient organization of kitchen tasks. Cooks can anticipate preparation steps and quantities to avoid stock-outs and food waste. It also prevents delays or oversights during service.
Reducing kitchen errors:
By having standardized, well-documented recipes, cooks will make fewer preparation errors in the number of portions. A photo can be included to guide the cook in the presentation.
1. List of ingredients :
2. Description of Preparation Steps :
3. Nutritional information and allergens :
4. Preparation time :
5. Regular update :
6. Storage and organization :
7. Cost price :
8. Suggested retail price :
Good to know 💡
Based on total cost of ownership,
it is possible to determine the selling price using a multiplying coefficient. This approach makes it possible to include various expenses such as salaries, charges and materials in the calculation of the selling price.
Yokitup has developed the first entirely free tool dedicated to the fast food, traditional food, bakery and hotel sectors.
By registering via the following link Free inventory management software
Our solution gives foodservice professionals the ability to easily manage their recipe cards and carry out inventories. Say goodbye to outdated Excel formats. You can analyze the cost of each ingredient and the profitability of your dishes in real time.
Recipe cards are an essential pillar of restaurant management, especially for large restaurant chains. They promote stock rotation, increase profit margins and simplify operations.
Would you like to find out more? Make an appointment with our team to implement the best inventory management strategy for your restaurants.
.jpg)
