F&B CONSULTANT • MODULE 03
Cost Calculation
Calculating and controlling all direct costs so that business pricing and margins are accurate and reliable.
Costing Sheet, Analysis & Pricing Recommendation.
Key Deliverables & Action Items
Cost Calculation
Recipe & ingredient costing sheet
Cost calculation & breakdown analysis
Ingredient cost evaluation
Determining ideal selling prices based on target margin
Explore Other F&B Modules
Profit & Loss Planning
Helping businesses formulate and optimize financial planning based on operational conditions and business targets.
Menu Engineering
Analyzing the performance of each menu item to determine the most profitable, customer-appealing, and strategically advantageous items for the business.
OPEX Calculation
Analyzing and structuring business operational costs to ensure expenditures remain efficient and aligned with profitability targets.
SOP Readiness
Preparing systems and operational procedures so the business can run consistently, measurably, and scalably.