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Profit Measurement of Menu Items

Profit Measurement of Menu Items The long-time calculation for gross profit of a menu item is selling price less food cost, but such other inputs as labor and energy are not negligible. Moreover, not only are labor and energy usually not included in the calculation, but food costs are often not updated frequently as menu items and recipes change, owing to the complexity of making the update. A survey of operators of Chinese restaurants in Hong Kong (freestanding chain restaurants, as well as restaurants in hotels and clubs) found that the respondents support the idea of updating menu costs and considering labor and energy expenses. However, the difficulties of measuring the inputs, including numerous uninventoried food items typical of Chinese cooking, undermine a more precise profit calculation of menu items in Chinese restaurants in Hong Kong. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Cornell Hotel and Restaurant Administration Quarterly SAGE

Profit Measurement of Menu Items

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Publisher
SAGE
Copyright
Copyright © by SAGE Publications
ISSN
0010-8804
eISSN
1938-9663
DOI
10.1177/001088049803900211
Publisher site
See Article on Publisher Site

Abstract

The long-time calculation for gross profit of a menu item is selling price less food cost, but such other inputs as labor and energy are not negligible. Moreover, not only are labor and energy usually not included in the calculation, but food costs are often not updated frequently as menu items and recipes change, owing to the complexity of making the update. A survey of operators of Chinese restaurants in Hong Kong (freestanding chain restaurants, as well as restaurants in hotels and clubs) found that the respondents support the idea of updating menu costs and considering labor and energy expenses. However, the difficulties of measuring the inputs, including numerous uninventoried food items typical of Chinese cooking, undermine a more precise profit calculation of menu items in Chinese restaurants in Hong Kong.

Journal

Cornell Hotel and Restaurant Administration Quarterly – SAGE

Published: Apr 1, 1998

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