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Whether it's ordering food, deciding what type of equipment or space is needed to store and cook the menu, or determining how many employees are needed in the kitchen or front-of-the-house, it all starts with the menu.
From each menu selection, standard recipes are developed and standard costs are set for each ingredient. The general standard for quantity (how many servings will be made at a time) will be determined by the anticipated or known demand for a particular menu item. Soups, sauces, etc., will usually be gallon yield.
It is virtually impossible to determine where you stand financially if menu items are not costed. You'll find it difficult to detect theft, wastage, or lack of portion control if you don't know how much of each ingredient is supposed to go in to a menu item and how much was actually used to provide the number of items sold.
Once the menu is developed, or if you are starting from an existing menu, the control system is set up by you.
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