Question 1

Why use grams instead of ounces or pounds?

Accepted Answer

Grams are a universal and precise unit of measurement for both solids and liquids, making them the standard in professional kitchens for accurate recipe costing. It avoids confusion between fluid ounces (volume) and ounces (weight).

Question 2

How do I account for waste (e.g., trimming fat, vegetable peels)?

Accepted Answer

This is known as calculating 'yield'. If you buy 1000g of potatoes but lose 150g to peeling, your yield is 85%. You should use the 'edible portion cost' for your recipes. To do this, you would use 850g as the 'Bulk Purchase Weight' in this calculator to get a more accurate cost per serving.

Question 3

What if I buy an ingredient by volume (e.g., a gallon of milk)?

Accepted Answer

You need to convert the volume to weight. For liquids like milk or water, the conversion is simple (1 gallon ≈ 3785 grams). For other items, you may need to measure it once. For example, fill a 1-cup measure with your flour, weigh it in grams, and then use that as a standard conversion.

Question 4

How does this tool help with menu engineering?

Accepted Answer

Menu engineering requires knowing the exact cost of each dish. This tool provides the building blocks. Once you cost out every ingredient in a recipe, you can calculate the total 'plate cost'. Comparing the plate cost to the selling price reveals which items are your most (and least) profitable.

Question 5

How often should I re-calculate my ingredient costs?

Accepted Answer

You should update your ingredient costs whenever your supplier prices change significantly. For key ingredients like protein or cheese, this might be weekly or monthly. For less volatile items, a quarterly check-in is often sufficient. Staying on top of costs is crucial for maintaining profitability.

Ingredient Cost Estimator

Results

Understanding Ingredient Costing

Frequently Asked Questions

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