The teardown
A small detail.
A useful operating lesson.
Explore an illustrative ingredient-cost change. Then bring a question from your own operation.
Illustrative comparison. Same specification, portion and usable yield.
The unchanged case price
$60 before.
$60 after.
The earlier case holds 20 lb. The later case holds 15 lb. Both contain a comparable ready-to-use ingredient with the same specification.
Your recipe uses a 4 oz portion. What happens to that ingredient’s cost per serving?
Reveal the portion cost
$0.75 becomes $1.00
$60 ÷ 20 lb = $3/lb. $60 ÷ 15 lb = $4/lb. Four ounces is 0.25 lb, so the portion rises by $0.25.
Try your service volume
How far does that
quarter-dollar travel?
200 × $0.25
Additional ingredient-cost exposure
A change that scales with service
Same quarter-dollar.
More servings.
Move the serving count above. The point follows your volume.
200 servings / $50.00
- 200 servings
- $50.00
- 500 servings
- $125.00
- 1,000 servings
- $250.00
Illustrative ingredient-cost exposure. Total plate cost, labor, profit and savings are outside this example.
Assumes unchanged specification and portion, 100% usable yield and one affected ingredient. It does not calculate total plate cost, labor, profit or savings.
What the example opens up
From one cost change
to a connected working day.
A clearer number gives the chef and GM something concrete to review. Separately, the team can find the current approved information needed for preparation and service.
Explore the connected explanationYour next useful step
Bring a question from your operation.
Start with a conversation about the work your team wants to make easier.