MenuCosting: central kitchen walkthrough

Demonstration

00:00:00.000 The invoice total hides the change
Two supplier invoices. Both total one hundred seventy seven dollars. But one ingredient now costs ten percent more per kilogram. Here is how MenuCosting's food control team follows that change through a central kitchen and three cafes.

00:00:15.576 One group, one connected cost trail
Cedar Kitchen Group has a central kitchen supplying three cafes. The same chicken filling goes into wraps and rice bowls at every location. We connect invoices, pack sizes, batch yields, portions and sales, so the operator sees what changed and what to do next.

00:00:32.740 Tomatoes: bigger case, same unit cost
Start with tomatoes. The old case contains fifteen kilograms and costs thirty dollars. The new case contains eighteen kilograms and costs thirty six. The case price rose twenty percent. The cost per kilogram stayed at two dollars. Our team verifies the pack change and clears the false alert.

00:00:51.572 Chicken: cheaper case, higher unit cost
Chicken tells the opposite story. The case price falls from seventy two dollars to sixty six. But the case shrinks from twelve kilograms to ten. That moves chicken from six dollars to six dollars sixty per kilogram: a ten percent unit cost increase.

00:01:07.463 One batch carries the change
The central kitchen uses twelve kilograms of raw chicken in its smoky tomato filling. The other ingredients are unchanged. Batch ingredient cost rises from eighty dollars seventy one to eighty seven dollars ninety one. The production sheet records twelve kilograms of usable finished filling. We apply that yield once. Filling cost rises by sixty cents per finished kilogram.

00:01:31.463 Two menu items inherit it
The chicken wrap uses one hundred twenty grams of filling, adding seven point two cents to its ingredient cost. The rice bowl uses one hundred eighty grams, adding ten point eight cents. Our team maintains the shared filling and both menu recipes, so the change stays connected.

00:01:49.198 Small changes reach every cafe
Across the three cafes, the month contains twelve thousand wraps and eight thousand bowls. At the same sales mix and portions, the ingredient cost increase is one thousand seven hundred twenty eight dollars per month. That makes a small recipe change a purchasing priority.

00:02:05.411 A report each operator can use
The report assigns six hundred eighty four dollars to North Cafe, five hundred fifty eight to Park Cafe, and four hundred eighty six to River Cafe. Our team shows each cafe its share and gives the group one purchasing priority.

00:02:19.458 A quote becomes a decision
A chicken quote at six dollars fifteen per kilogram would reduce that increase by one thousand two hundred ninety six dollars per month. The team checks specification, quality, delivery and terms. The operator approves the purchasing decision. Four hundred thirty two dollars would remain against the previous price.

00:02:38.854 The team follows through
Next, our team updates the supplier price and keeps the shared filling and both menu recipes aligned across the cafes. We record the approved action, follow up with the operator, and carry the new cost into the next review. MenuCosting gives your team maintained numbers, clear decisions, and follow through.