1. Start-up Cost & Operational Cost
http://creativecommons.org/licenses/by-nd/2.0/legalcode
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

2. Start-up Costs
• Equipment
• Small wares
• Furniture
• Plate ware
• Silver ware
• Glass ware
• Décor
• Computer
• IT
• POS
www.webstaurantstore.com
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

3. Start-up Costs cont’d
• Equipment
• Insurance (when to start insurance)
• Pre-Lease Costs
• Deposits
• Staff
• Décor
• Licenses & Fees
• Contingencies
Any expenses prior to the “Actual Revue” begins
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

4. Operational Costs
• Paper Supplies
• Linens
• Uniforms
http://www.novacartusa.com/
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

5. Equipment Options
• Rentals (Special Events i.e. grand opening)
• Lease
• Lease to own
• Used vs. New
http://creativecommons.org/licenses/by-nd/2.0/legalcode
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

6. Vendors – buyer beware
Main line supplier – Sysco, Shamrock etc.
• Dry Goods, produce, meats, dairy, seafood, cleaning, equipment
• All in one shopping
• Terms
• Delivery options
• Key drop
• Delivery minimums
Specialty Vendors
• Seafood
• Meats
• Chemicals
• Produce
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

7. Recipe Costing
AMUSE BOUCHE Salmon Tartar with Avocado Salad, Arugula and Lime Vinaigrette
PRODUCT PURCHASE UNIT AP PRICE YIELD EP PRICE AMOUNT RECIPE COST
EXAMPLE SALMON # $ 4.95 80% $ 6.19 3 $ 18.56
AVOCADO EA $ 0.85 90% $ 0.94 4 $ 3.78
LIME EA $ 0.33 100% $ 0.33 4 $ 1.32
CILANTRO BUNCH $ 0.75 80% $ 0.94 0.25 $ 0.23
ARUGULA # $ 1.13 100% $ 1.13 3 $ 3.39
EVOO OZ $ 0.24 100% $ 0.24 4 $ 0.96
RECIPE TOTAL $ 28.24
NUMBER OF GUESTS 24
AMUSE COST PP $ 1.18
ChefMichaelScott
LeadChefInstructorAESCA
Boulder