Book
The Food Cost Formula
An Executive Chef's System for Food Cost Control, Menu Engineering & Restaurant Profitability
2026 · Book
The Food Cost Formula
An Executive Chef's System for Food Cost Control, Menu Engineering & Restaurant Profitability
Most books on food cost teach theory. This one hands over the paperwork — the recipe cards, receiving logs, yield tests, variance reports, and menu engineering worksheets a kitchen actually runs on, and the reasoning behind each one. Written for the chef who cooks the menu and signs the invoices.
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Working forms
- Standard Recipe Card
- Recipe Cost Sheet
- Receiving Log
- Credit Memo
- Weekly Inventory Count
- Monthly Inventory Summary
- Bulk Storage Log
- Prep & Production Sheet
- Daily Food Cost Tracker
- Period-End Food Cost Report
- Weekly Vendor Bid Sheet
- Yield Test Form
- Menu Engineering Worksheet
- Variance Report
- Banquet & Catering Food Cost Sheet
- Interdepartmental Transfer Log
Systems
“It is the duty of a good chef to teach the next generation all that he has learned and experienced.”
Fernand Point · Ma Gastronomie