In order to stay on top of your finances and keep your hospitality business profitable, you should have a good grasp of all the costs in your venue. Determining the cost of batch recipes is a really important part of that calculation that you can’t afford to overlook.
In this lesson, chef turned restaurant consultant Ryan Gromfin shows you how to figure out the costs of your batch recipes using recipe cost cards.
Learn hospitality skills for today’s world, including:
- How to calculate recipe costs
- How to calculate the difference between batch recipe and menu item costs
Venue owners, it’s time to take control of your restaurant costs with help from the experts!
Former chef Ryan Gromfin is a consultant for the restaurant industry. He uses his extensive experience to help owners and managers reduce costs and increase profits.