Cost a new dish properly before you put it on sale. Constantly review what competitors are doing and amend prices accordingly. And review dish/menu costs every time you negotiate with your suppliers.
Gross profit (GP) is a good way to measure a menu, but it is too easy to get caught up in what these numbers mean. Realistically you can only bank cash profit and not GP% so cash margin is often more appropriate.
The key to costing a dish is to take into consideration ALL the associated costs and establish portion sizes. Use our Info Sheet to find out how.
Download Dish Costing Tool (.xls)
