Food Costing
Food Costing is a fundamental business practice in restaurants where managers calculate and track how much each dish costs to make. It helps restaurants decide menu prices and maintain profits. Think of it as a detailed budget that shows exactly how much money goes into each ingredient, helping restaurant owners understand if they're making or losing money on their dishes. This skill is especially important in popup restaurants where margins can be tight and ingredients might change frequently. Similar terms include "recipe costing," "menu pricing," or "food cost analysis."
Examples in Resumes
Reduced restaurant expenses by 15% through implementing Food Costing analysis and inventory control
Developed Food Cost spreadsheets for a rotating seasonal menu in popup restaurant
Trained staff on Food Costing procedures and maintaining proper portion control
Typical job title: "Food Cost Managers"
Also try searching for:
Where to Find Food Cost Managers
Professional Associations
Online Communities
Job Resources
Example Interview Questions
Senior Level Questions
Q: How would you handle a situation where food costs are consistently running higher than target?
Expected Answer: Should discuss systematic approach including menu analysis, portion control review, vendor negotiation, inventory management, and staff training on waste reduction.
Q: How do you develop a pricing strategy for a new menu?
Expected Answer: Should explain process of analyzing ingredient costs, labor costs, overhead expenses, market research, and competitive analysis to set profitable yet market-appropriate prices.
Mid Level Questions
Q: What steps do you take to calculate the food cost percentage of a dish?
Expected Answer: Should explain breaking down recipe ingredients, calculating per-portion costs, including waste factor, and dividing total cost by selling price to get percentage.
Q: How do you manage inventory to maintain target food costs?
Expected Answer: Should discuss regular inventory counts, proper storage methods, FIFO (First In, First Out) system, and monitoring waste and theft.
Junior Level Questions
Q: What is the importance of portion control in food costing?
Expected Answer: Should explain how consistent portions ensure predicted food costs are maintained and how this affects profitability.
Q: How do you record and track ingredient prices?
Expected Answer: Should describe basic systems for recording vendor prices, updating cost sheets, and maintaining organized records of price changes.
Experience Level Indicators
Junior (0-2 years)
- Basic math and spreadsheet skills
- Understanding of portion control
- Knowledge of basic inventory procedures
- Ability to follow recipes and measure ingredients accurately
Mid (2-5 years)
- Menu pricing and analysis
- Inventory management
- Vendor relationship management
- Staff training on portion control
Senior (5+ years)
- Advanced cost control strategies
- Menu engineering and design
- Profit optimization techniques
- Budget management and forecasting
Red Flags to Watch For
- Unable to perform basic math calculations
- No experience with inventory management
- Lack of understanding about profit margins
- Poor organization skills
- No knowledge of industry standard food cost percentages
Related Terms
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