Determining the plate cost of the Biryaaniwala menu involves calculating the ingredients used for each dish and adding associated costs to understand the overall expense. Here’s a step-by-step guide:

**Steps to Determine Plate Cost**

**List All Ingredients for Each Menu Item**

**Identify Ingredients**: Make a detailed list of all ingredients required for each dish on the menu.**Specify Quantities**: Note the exact quantity of each ingredient used in a single dish serving.

**Determine the Unit Cost of Each Ingredient**

**Purchase Price**: Find out the cost of each ingredient per unit (e.g., kilogram, litre, piece).**Include Variability**: Consider any price variations due to seasonality or supply chain issues.

**Calculate Ingredient Cost Per Serving**

**Cost Per Ingredient**: Multiply the quantity of each ingredient used by its unit cost to get the cost per ingredient for one serving.

Cost Per Ingredient=Quantity Used × Unit Cost

**Total Ingredient Cost**: Sum up the cost of all ingredients used in one dish serving.

**Include Additional Costs**

**Packaging Cost**: Add the cost of packaging materials if applicable, especially for takeout and delivery items.**Labor Cost**: Calculate the labour cost involved in preparing the dish. This can be done by determining the hourly wage of kitchen staff and estimating the time taken to prepare one serving.**Overhead Cost**: Allocate a portion of overhead costs (utilities, rent, etc.) to each dish. This can be calculated by dividing total monthly overhead costs by the number of dishes served.

**Calculate the Total Plate Cost**

**Sum of All Costs**: Add the total ingredient cost, packaging cost, labour cost, and overhead cost to determine the total plate cost for each menu item.

Total Plate Cost=Total Ingredient Cost+Packaging Cost+Labor Cost+Overhead Cost

**Example Calculation**

Let’s assume we are calculating the plate cost for a Chicken Biryani serving:

**List Ingredients and Quantities**:- Rice: 200 grams
- Chicken: 150 grams
- Spices: 10 grams
- Oil: 20 ml
- Garnishes: 5 grams

**Determine Unit Costs**:- Rice: ₹50/kg
- Chicken: ₹200/kg
- Spices: ₹500/kg
- Oil: ₹100/liter
- Garnishes: ₹300/kg

**Calculate Ingredient Cost Per Serving**:- Rice: 200g×1000g₹50=₹10
- Chicken: 150g×1000g₹200=₹30
- Spices: 10g×1000g₹500=₹5
- Oil: 20ml×1000ml₹100=₹2
- Garnishes: 5g×1000g₹300=₹1.5

Total Ingredient Cost = ₹10 + ₹30 + ₹5 + ₹2 + ₹1.5 = ₹48.5

**Include Additional Costs**:**Packaging Cost**: ₹5**Labor Cost**: Assume ₹100/hour, and it takes 10 minutes (1/6 hour) to prepare one serving: Labor Cost=6₹100≈₹16.67**Overhead Cost**: Assume monthly overhead is ₹50,000 and the restaurant serves 5,000 dishes per month: Overhead Cost per Dish=5,000₹50,000=₹10

**Calculate Total Plate Cost**: Total Plate Cost = ₹48.5 (ingredients) + ₹5 (packaging) + ₹16.67 (labor) + ₹10 (overhead) = ₹80.17

Therefore, the plate cost for a Chicken Biryani serving is ₹80.17.

By accurately calculating the plate cost for each menu item, Biryaaniwala can price their dishes appropriately to ensure profitability while maintaining quality and customer satisfaction.

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