Category Archives: Food Cost Control

Taking Stock

No one likes doing stocktakes.   However, an accurate stock count is essential to producing meaningful management information. Here are some tips on doing an accurate stocktake: Have a hard copy of your stock list – A list grouping stock items by Category, then listing Stock Items in alphabetical order makes it relatively easy to look-up… Read More »

Menu Engineering Model

Here’s a link to an Excel model I put together to assist with the Menu Engineering process. Menu Engineering Model The model includes all the formulas to automatically classify your menu items based on popularity & profitability and is easy to use and extend (assuming basic Excel skills). Please leave a comment if you found… Read More »

What is Menu Engineering?

Engineering is not a term used frequently in the context of the food industry.  Simply put “engineering” is about appling technical, scentific or mathmatical knowledge to get a desired outcome. Menu Engineering is about taking a more structured approach to building and monitoring a menu. There are two key measures required for Menu Engineering: the… Read More »