Hospitality Services

Hospitality Services for Costing

. Cost of ingredients per weight and mililitre etc…
. Cost per baked or cooked recipe, meat dish, veg dish etc…
. Calculating your spend against your selling price to get to your profit amount, driving business growth.

– OTHER-
– Hair nets, disposable aprons, disposable gloves
– Cloths  – dishes, hands, surfaces, utensils and bowls etc…
– Cloths – a variety are required for cleaning the appliances, gas tops, grills, ovens, floors, walls, etc…
– Food safe cleaning spray, hand wash, dish liquid, washing powder
– Bins with disposable liner bags for meat bits and bones, vegetable products,  food wrappers, food containers. COST for proper disposal of each of these
– cellophane, cake boxes, disposable food dishes with lids, foil, grease proof baking paper, spray & cook, butter for lining tins

Some things that get forgotten when calculating costs and quotong customers:
– TIME – calculate your time for preparation and cleaning and quoting, invoicing, chatting to your clients for their requirements.
– UTILITIES – Electricity, water, refuse removal
– DELIVERY – offer free delivery within a certain radius and then advise cost per km beyond that
– FUEL – calculate fuel costs to and from the suppliers you use for your ingredients purchases

REMEMBER – take everything into account that is purchased and used, this must be part of your costing, you don’t want to be out of pocket at the end of the day

(this is an example, there are many more items to be factored in)

Contact us for any questions or assistance in costing your recipes and ingredients. We have great tips to help you.

Hospitality Services for the Kitchen

• Design according to the local municipality laws which include the correct extraction unit and fan
• Ensuring the floor has the correct epoxy coating and drainage
• Correct disposal bins and cutting boards according to the foods being dealt with
• Kitchen food preparation and storage compliance
• Kitchen staff requirements and compliance
• Demonstrate crockery and cutlery, mixing bowls, appliances, surfaces, ovens, gas stove tops
• Exact cleaning procedures to be adhered to at all times
• Ensuring all cleaning products are food safe
• Sourcing appliances and all kitchen requirements
• Assisting with sourcing suppliers and vendors for best quality products, meat, fruit and vegetables, perishables etc…
• Plating procedures
• Best practices for keeping the food warm
• Collecting plates for service
• Keeping gas, water and electricity at sufficient levels
• Gas to be switched off when not in use and when leaving at night
• Kitchen to be cleaned top to bottom before leaving at night
• Surface cleaning cloths to be seperate from food cloths
• Appliance cloths to be seprate from other cloths
• Dish cleaning and drying cloths to be kept prestine
• Floor cleaning bucket to be ready and have clean soapy water at all times for soillages. Before leaving the floors are to be cleaned thoroughly
• Floor trap to be kept clear so liquids can be drained constantly
• Uniforms to be presitine art all times
• Hands to be washed often for best hygiene practice
• Hair nets to be worn when in the the kitchen
• Gloves to be worn as required