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  1. Home
  2. Chef Inspiration
  3. Fighting COVID-19 together
  4. Protecting Profits
  5. The Importance of Counting Costs
  1. Protecting Profits
  • Fighting COVID-19 together

The Importance of Counting Costs

Maximise your profitability with better cost control

Counting Costs

The goal of any business is to be profitable. This applies just as much to a food service business. In this module, we’ll discuss ways to control costs and maximise profitability through better management of manpower and ingredients.

The Importance of Basic Costing

Why do we need to understand how much things cost in the running of our food service business?

If we don’t control costs, it will eat into our margins. Even if we have a high volume of traffic, that doesn’t necessarily mean we’re profitable.

Understand the Terms

  • Income – Derived from selling products and services
  • Cost – All spending used to generate income
  • Profit – What operators get when income exceeds cost

The goal of any business is to earn a good profit, so keeping costs at a minimum while selling at the right price and providing a good product is what we should aim for as operators.

Click on the topics below to start

3 Major Costs & How To Reduce Them

3 Major Costs & How To Reduce Them

Find out what costs to reduce and how best to reduce them

Click here
Know The Terms

Know The Terms

Use the right terms to determine your food costs correctly.

Click here
Standard Recipes and How to Scale Them

Standard Recipes and How to Scale Them

Learn what makes up a Standard Recipe and determine the best way to scale it.

Click here
Food Costing

Food Costing

Determine your food costs to figure out your selling price of your dishes.

Click here
Yield Management

Yield Management

Learn how you can manage yield to reduce costs and increase profits.

Click here
Yield Test

Yield Test

Calculate the yield of your dishes and find out how much food you should buy and more.

Click here

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