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Consulting regarding accurate recipe costing accounting for natural yields and proper weights and measures.

A fairly accurate assessment of current restaurant operations today do not have accurate recipes costs. Recipe costs are the foundation of much more strategic functions such as the menu engineering process and theoretical benchmarking.

Too frequently recipes are not written to determine accurate costs. They are generally written in cookbook terms and not manufacturing terms. Thinking about a restaurant as a manufacturer is a unique concept and not typically applied. It is a concept that can bring about greater benefits such as improving profits and greater efficiencies.

To ensure accurate recipe costing you must account for the yielding process and all natural waste incurred. When a product changes in form, recipes must account for that change and any loss incurred in the process.


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