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15. Taste Before You Serve: To make sure the food meets your standards by personally
tasting all items before you serve them. Have disposable spoons available for tasting.
16. Calculate Your Costs: When calculating event prices, make sure you categorize your
costs. i.e. a) food b) labor c) equipment and linen rental d) facility rental.
17. Food: Markup can be calculated several ways, 3 x food cost will give you a 33%, 4 x food
cost will give you 25%. Many restaurants nd a happy medium between the two
(usually 28%).
Food Calculation Cart:
How to determine food cost/food cost percentage
Menu Item: ___________________ # Servings: ______ Estimated Prep Time: _______
Ingredient: Recipe Amount: Price:
________________________ ________________________ ____________________
________________________ ________________________ ____________________
________________________ ________________________ ____________________
________________________ ________________________ ____________________
Total food cost for this recipe $ _________________
Divided by the number of servings / _________________
Subtotal of food cost per serving = _________________
Cost of seasonings per serving $ _________________
Food cost per serving = _________________
Divided by menu price / _________________
Food cost percentage = _________________
18. Labor: Your best estimate of how many hours it will take you and your staff to do all of the
activities necessary to service your customers completely will do. This includes preparing
the food, setting up the facility, working the actual party and time spent cleaning the facility
after the event.