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1.Food or material cost.

These are known as variable costs because the actual cost will vary according to the volume of business, quality of food purchased, control of wastage and accurate weighing, measuring and portion control.

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2.  Labour.

All labour costs are divided into direct and indirect costs.

Direct labour costs- are attributed to the wages paid to chefs, waiters, bar staff and kitchen assistants where the cost can be directly related to the income from food and drink sales.

Indirect labour costs- are credited to the wages paid to managers, office staff, and maintenance personnel who work for all departments and therefore their costs are spread over the number of departments that have a direct income.

3.  Overheads (gas, electricity, rates, servicing, advertising, rent and equipment). It is important to factor the costs of overheads into every dish because these are the ‘unseen’ aspects of the serving of an individual dish.

An area that is sometimes overlooked is cleaning materials. It is important to understand and recognise the costs of these and to ensure that an allowance in made for them in this section.

Gross and Net Profit

To enable the caterer to control the element of profits it is usual to express this in terms of a percentage of the selling price of a dish.

There are two terms of profit that must be distinguished.

1Gross Profit is the difference between the cost of the food to prepare the dish and the selling price of the dish.

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Selling price – Food cost = Gross profit

2.  Net Profit is the difference between the selling price of the dish and the total cost of the dish ( labour, overheads and cost of food).

Selling price – Total cost = Net profit

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Once you have worked out your cost price using the food nutrition programme you need to work out the selling price of the dish

To do this you need to
multiply the cost of a dish by 100 and then divided it by your gross profit margin( in this case it will be 35%). For example

Cost price    £0.92 x 100 / 35 = £2.92

To work out the price plus VAT we take the selling price and add the 20%

£2.92 + 20% VAT = £3.15

To work out the amount of VAT we subtract the the total plus the VAT from the initial selling price.

£3.15 - 2.92 = 53p

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Points to consider when writing you assignment.

What type of establishment/restaurant is it going to be?

The chosen concept/trend.

Why have you chosen this trend?

What type of food are you going to serve? The menu? think about the types of people that you are trying to attract.

Location, why this location? What can the location bring to your restaurant?

How many staff? What type of staff?

Hierarchy

Include a list of chefs (Head chef, sous chef, chef de partie and a description of their job roles.)

Type of food production and service

Please state the reasons for your choices.

A plan of your restaurant and kitchen plus the work flow of the kitchen.

A mind map of the things you should consider when planning a kitchen.

Cost of the large and small equipment

Area plan of the floor.

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plan and prepare menus for the catering operations

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plan and prepare menus for the catering operations

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Kitchens By Design: Michel Roux Jr at Le Gavroche

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Two-Michelin-starred chef Michel Roux Jr takes us behind the scenes for a closer look at his newly designed kitchen at the iconic London restaurant Le Gavroche. With a brand new pastry and pot-wash section, a better flow for the brigade and his decision to move to induction, combi and bratt pan technology - one of the UK's most inspirational chefs tells us about the aspirational equipment of the future..

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Once you have the cost price of all three dishes you need to work out the selling price, use the calculations below to help work this out....

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Once you have the cost price of all three dishes you need to work out the selling price, use the calculations below to help work this out....

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The gross profit percentage (GP%) is the gross profit measured as a percentage of the selling price of a dish and is the figure that is widely considered to be the most important measure of profitability in a restaurant.

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Addition points to research for the assignment

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Addition points to research for the assignment

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HASAWA

legal light limit

legal temperature for working

State how the workflow can be planned to incorporate preparation areas that don't cross paths with waste areas etc....

WET AREAS

DRY AREAS

Think about lighting and and gas usage , electric bills, etc

Contract staff/ a brief description of their roles

Accountant

Window cleaners

Engineers

Carpet fitters

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Introduction,
to include future trends, staffing requirements and hierarchy menu planning and selling prices....
staffing coats and the amount of chefs etc...

The concept of the restaurant layout including kitchen flow diagram and Spider diagram....
Expand on points

Type of menu and why you have chosen the food that you have....

Other point to consider and add to the assignment
location
Music
Type of furniture
Ambience
Decoration
Style
Opening times
Course that will be served
Type of kitchen EG is there a chefs table , is it visible from the kitchen.

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See all the wonderful things Jamesum west has made

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Gordon is furious with Chef - Gordon Ramsay

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Gordon Ramsay introduces his kitchen brigade from the first ever F Word. And Gordon shouts at one of the trainee commis chefs.

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padlet.com/jamesum/705

Points to consider when writing you assignment.

What type of establishment/restaurant is it going to be?

The chosen concept/trend.

Why have you chosen this trend?

What type of food are you going to serve? The menu? think about the types of people that you are trying to attract.

Location, why this location? What can the location bring to your restaurant?

How many staff? What type of staff?

Hierarchy

Include a list of chefs (Head chef, sous chef, chef de partie and a description of their job roles.)

Type of food production and service

Please state the reasons for your choices.

A plan of your restaurant and kitchen plus the work flow of the kitchen.

A mind map of the things you should consider when planning a kitchen.

Cost of the large and small equipment

Area plan of the floor.

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Restaurant managers ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos. They must coordinate a variety of activities, whatever the size or type of the outlet; and are responsible for the business performance, quality standards and health and safety of the restaurant.

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The maître d'hôtel (French: "master of hotel", pronounced: [mɛːtʁə d‿otɛl]), head waiter, host or maître d' (US /ˈmeɪtər diː/)manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a maître d'hôtel generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations and ensuring that guests are satisfied.[1]

In large organizations such as hotels or cruise ships with multiple restaurants, the maître d'hôtel is often responsible for the overall dining experience including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in.

In restaurants where food is partly prepared at table, the maître d’hôtel may be responsible for such operations as boningfish, mixing salads and flambéing foods.[2]

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A chef is a person who is a highly trained, skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine. The word "chef" is derived (and shortened) from the term chef de cuisine (French pronunciation: ​[ʃɛf.də.kɥi.zin]), the director or head of a kitchen. Chefs can receive both formal training from an institution, as well as serving time as an apprentice under an experienced chef. There are different terms which use the word chef in their titles, and deal with specific areas of food preparation, such as the Sous-chef who acts as the second-in-command in a kitchen, or the Chef de partie who handles a specific area of production. The Brigade system is a system of hierarchy found in restaurants and hotels employing extensive staff, many of which use the word chef in their titles. Underneath the chefs are the kitchen assistants.

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A sommelier (/ˈsɒməljeɪ/ or /sʌməlˈjeɪ/; French pronunciation: ​[sɔməlje]), or wine steward, is a trained and knowledgeable wine professional, normally working in finerestaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role is much more specialized and informed than that of a wine waiter in fine dining today. It is opined by Sommeliers Australia that the role is strategically on a par with that of the executive chef or chef de cuisine.[1]

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A chef de rang is the waiter in charge of a station in a restaurant. Customer service is, therefore, the prime focus of the role. Excellent organisational skills are required, as you would be looking after the waiting team working from that particular station.16

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Brigade de cuisine (English: kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.The concept was developed by Georges Auguste Escoffier.[citation needed] This structured team system delegates responsibilities to different individuals who specialize in certain tasks.

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Brigade de cuisine (English: kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.The concept was developed by Georges Auguste Escoffier.[citation needed] This structured team system delegates responsibilities to different individuals who specialize in certain tasks.

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Kitchen hierarchy and restaurant heirarchy

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Kitchen hierarchy and restaurant heirarchy

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Write about the hierarchy that exists in the restaurant industry.