Olive, the first white walled restaurant opened by restaurateur couple AD and

Sabina Singh, nestled into what was then Bombay in November 2000. A rustic
hideaway, Olive became the place where good food, drink, conversation and laughter
flowed.

The Olive Group has grown! Olive Qutub, Olive Beach, Olive Bistro and Bar,
SodaBottleOpenerWala, Guppy and the Poke Bar, Hello Guppy, The Fatty Bao,
Monkey Bar, Toast & Tonic, Olive Goa, The Grammar Room, Serai, Ek Bar, The
Hoppery, Olly, Giggle Water, Oli ve Bandra and our newest little member, Bottlenekk.

Onwards and upwards!

Olive Qutub is a hideaway where good food, laughter, culture

and conversation come together in a delightful melting pot.
Fashion, art, music and style fuse here to create an
unforgettable Mediterranean mosaic.

Dappled sunlight on soft arm chairs. A white pebbled courtyard

punctuated by bougainvillea. Worlds collide and time stops in
this Mogul mansion turned alfresco Mediterranean restaurant.
Casual elegance with its beautiful white walls, a vast Banyan
canopy, and a stunning, star-lit, and a tree-top terrace bar under
the shadow of the Qutub Minar makes it the best restaurant in
Delhi. Welcome to a space so stunning that the Condé Nast
Traveler US rated this multi-award winning restaurant as one of
the world’s best new restaurants in 2004.

Chef Dhruv Oberoi

HEAD CHEF - OLIVE QUTUB & SERAI, DELHI
Chef Dhruv Oberoi’s passion for cooking started at a young age
after being influenced by his mother’s passion for cooking. For
him cooking is a form of expression. He started his career with
Olive Qutub, Delhi. At Olive he won various individual awards
and as a team leader in different national and international
competitions from ‘culinary art india, Bocouse D Or, and ‘Hans
Buschkens’. His passion for food and and a yearning to learn
took him to Spain, where he met his culinary God and learnt
from the master himself – ‘Chef Ferran Adria’

Chef Dhruv Oberoi heads a team of young and talented chefs

Olive Bar and Kitchen Pvt Ltd, which runs a chain of 35
restaurants in nine cities across India, is planning a capex
of ₹150 crore to ₹200 crore to open 65 restaurants over the
next five years.
The company opened its 35th restaurant, Lady Baga, a casual
dining restaurant modelled on a Goan beach shack, in
Bengaluru, last Sunday.
Goan ambience

“The success of SodaBottleOpenerWala – we have eight

across the country today – gave us the confidence to open
Lady Baga, which is modelled on Goan beach shacks of the
1960s and 70s. These are happy and fun places, unique to
India, quite unlike the beach shacks in Mauritius, Seychelles
or Europe, which are extensions of the hotel,” AD Singh,
Managing Director, Olive Bar and Kitchen Pvt Ltd,
told BusinessLine.
The restaurant has sand, hammocks, a flea market, a watering
hole and a screen across the restaurant projecting life on the
beach.
The 17-year-old company has been growing its revenue at 35
per cent year-on-year, and has notched up nearly ₹200 crore
in revenue.
Expansion target

“As a company, our target is to hit 100 restaurants in five years

at a capex of ₹30 crore to ₹40 crore a year. So, its Mission 100
that’s starting soon. We are trying to build long-term value for
our company, and hope to go public within the next five years,”
said Singh. The company has invested over ₹100 crore in its
restaurants so far.
Singh said the plan is to open products that can scale pan-
India. “We will open 10-20 of each restaurant brand across the
top 10 cities in this five-year period. We are not looking at tier-
2 cities; we are looking at Mumbai, Delhi, Hyderabad,
Gurugram, Noida, Goa, Kolkata, Chandigarh and maybe one
of the cities in Rajasthan.”
Growth drivers

The growth drivers over the next five years for the company
are: SodaBottleOpenerWala, Fatty Bao and Olive Café (still on
the drawing board).
When asked how many restaurants the company had shut
down since inception, Singh said: “We keep assessing our
brands periodically, we will exit those which don’t have the
potential to scale up. Last year, we sold off the French Bistro
in Delhi. And we have closed three restaurant brands – Guppy
by ai, a Japanese restaurant after seven years, Lap, a
nightclub after six years and Olive Diplomat after eight years –
for multiple reasons such as high rentals, difficult neighbours
and unsuitable location.”
The company’s restaurant brands include Olive Bar and
Kitchen, Olive Beach, Olive Bistro, Fatty Bao, Monkey Bar,
Toast & Tonic, SodaBottleOpenerWala, Lady Baga, Hello
Guppy, Ek Bar and The Hoppery.
Over the years, Mumbai has seen a few watering holes that captured the city's zeitgeist. Fifteen
years ago, Olive Bar & Kitchen was one of those places. From celebrities to CEOs, everyone
who was anyone would head down to the Bandra restaurant to unwind to jazz music, enjoy
brunch or simply hang out. Olive has been witness to some stories, from the famous Shah Rukh
Khan/ Salman Khan spat in 2008 to an impromptu Milind Deora jam session. AD Singh, owner
of the establishment, gives ETPanache a highlight reel.

After-work business

Ashish Raheja likes to visit Olive on Wednesday nights, during our 'All that Jazz' weekly live
jazz nights. Nikesh Arora also frequents the restaurant. Milind Deora has eaten many times at
Olive. Once he played the guitar during a jazz night.

The hunk who got dunked

"One of Bollywood's biggest stars was drinking at a bar night at Olive when he noticed a scruffy
kid hanging around him, trying to be friendly. This star is known for his bad temper. Eventually,
he grabbed the kid and was about to dunk him into the pond. But the bad boy's brother came
running and prevented it from happening. The youngster was Ranbir Kapoor. The next day,
the star in question met Ranbir's dad to apologise," says Singh.

Friendly rivalry

"There was a time when the media was talking up a rivalry between Shah Rukh Khan and
Hrithik Roshan. I remember one Thursday night, Hrithik was seated at a table and SRK walked
in. The whole place became electric. All eyes were on them. But they met half way and shared
a warm hug."

Rained in

"In 2004, at Olive in Delhi, we experienced some unseasonal showers. It was chaotic. We were
trying to shift people out of the rain, reassign tables — it was a mess. Through this all, we
noticed one lady at the desk. It was Sonia Gandhi waiting quietly in the rain for her salted fish.
She was gracious."

Missed opportunity

"One of the big regrets of my career was when Sachin Tendulkar's manager approached me to
open a chain of restaurants with him. Unfortunately, the board didn't clear it at that time."
Over the years, Mumbai has seen a few watering holes that captured the city's zeitgeist. Fifteen
years ago, Olive Bar & Kitchen was one of those places. From celebrities to CEOs, everyone
who was anyone would head down to the Bandra restaurant to unwind to jazz music, enjoy
brunch or simply hang out. Olive has been witness to some stories, from the famous Shah Rukh
Khan/ Salman Khan spat in 2008 to an impromptu Milind Deora jam session. AD Singh, owner
of the establishment, gives ETPanache a highlight reel.

After-work business

Ashish Raheja likes to visit Olive on Wednesday nights, during our 'All that Jazz' weekly live
jazz nights. Nikesh Arora also frequents the restaurant. Milind Deora has eaten many times at
Olive. Once he played the guitar during a jazz night.

The hunk who got dunked

"One of Bollywood's biggest stars was drinking at a bar night at Olive when he noticed a scruffy
kid hanging around him, trying to be friendly. This star is known for his bad temper. Eventually,
he grabbed the kid and was about to dunk him into the pond. But the bad boy's brother came
running and prevented it from happening. The youngster was Ranbir Kapoor. The next day,
the star in question met Ranbir's dad to apologise," says Singh.

Friendly rivalry

"There was a time when the media was talking up a rivalry between Shah Rukh Khan and
Hrithik Roshan. I remember one Thursday night, Hrithik was seated at a table and SRK walked
in. The whole place became electric. All eyes were on them. But they met half way and shared
a warm hug."

Rained in

"In 2004, at Olive in Delhi, we experienced some unseasonal showers. It was chaotic. We were
trying to shift people out of the rain, reassign tables — it was a mess. Through this all, we
noticed one lady at the desk. It was Sonia Gandhi waiting quietly in the rain for her salted fish.
She was gracious."

Missed opportunity
"One of the big regrets of my career was when Sachin Tendulkar's manager approached me to
open a chain of restaurants with him. Unfortunately, the board didn't clear it at that time."
Percent? Yaur faad cast share is defined as the percentage af

yaur saIes yau spend an faad. This is an extremeIy impartant

number, as yau can imagine, ane af the biggest averheads in

the restaurant business is the cast af ingredients ta make

dishes. Af caurse, every chef and restaurant awner wants ta be

creative and nat tied ta a budget. Hawever, if yau want ta make

yaur restaurant a success, yau have ta keep yaur faad casts

between 30-35% af yaur tataI cast. The great thing abaut the

cast af faad is that if yau knaw haw much yaur saIes casts

(CAGS) are, it's easy ta determine what percentage af yaur

tataI Frant af Hause saIes wiII ga inta yaur back-af-hame faad

casts. CAST / TATAI SAIES = FAAD CAST% The percentage

yau receive in this farmuIa teIIs yau haw much per daIIar yau

spend in yaur restaurant preparing a dish. Sa, if yaur faad cast

is 40%, spend ¼ far every daIIar yaur business earns far faad.

In arder far yaur faad casts ta be accurate, yau need ta use the

same data far purchasing and saIes activities. If there is an

aIarmingIy high ar Iaw faad cast percentage, same af the

cuIprits may be: • There was a wrang inventary caunt, sa yaur

CAGS are inaccurate • Yau were biIIed far items in yaur

inventary that yau did nat receive • Yau are waiting Being

credited far items in yaur inventary If everything is caunted

carrectIy and the cast af faad is stiII taa high, it means that the

cast af preparing yaur faad is nat prafitabIe far yaur business.

Either yau need ta increase the price af dishes an yaur menu,

ar yau need ta buy items that are cheaper

Haw Ta CaIcuIate Faad Casts And Priaritize Yaur Restaurant Menu • Aida •

Inventary CantraI, Menu Ane af the main tasks yau need ta da befare yau apen the

restaurant ar bar is ta price yaur menu items. I wiII teach yau haw ta easiIy caIcuIate

faad casts! Are yau entering a business adventure caIIed haspitaIity?

CangratuIatians, na matter, in this restaurant ar in the bar yau have the chance ta

make yaur guests happy! Yau wiII reward yaur effarts with maney and jay because

yau have satisfied guests in yaur praperty wha came back ta yaur restaurant ar bar.

But haw can yau baIance the prices ta caver aII expenses? Waiter GURU A treasure

af hundreds af quick, practicaI and easy-ta-read tips and strategies Want a free

sampIe? The gaad news is that yau da nat have ta be Einstein ta caIcuIate this faad

cast! But befare yau start warking, read this text with easy-ta-understand instructians

and practicaI advice an haw ta caIcuIate the cast af faad and service in yaur

restaurant ar bar. Ance these casts have been determined, yau can get prafitabIe,

yet very attractive prices far yaur business Determine guests. Haw ta priaritize yaur

menu items If yau awn a restaurant ar bar, yau knaw haw impartant it is ta determine

the cast af faad and beverages ta make a reaIistic price far menu items that wiII

benefit yaur catering estabIishment guaranteed. At present, yau can find fixed prices

far drinks and meaIs in the market, which mare ar Iess depend an the type af

estabIishment, be it a miIk bar, a restaurant, a beach bar ar a nightcIub. Hawever,

these smaII price differences in the Iang run can have a big impact an the averaII

aperatian af yaur restaurant ar bar. They are cIearer when we campare the prices af

cacktaiIs in different bars, far exampIe. Haw da yau determine the price af menu

items that yau and yaur guests Iike? ActuaIIy it is very easy.

Haw ta cast drinks an yaur menu • CaIcuIate the percentage af

the cast af buying aIcahaIic beverages. In mast bars, it varies

between 20% and 25% depending an the type, but aver 30% in

night bars and Iawest in fast faad restaurants, cafes and miIk

bars. This wauId be easy ta da if yau have inventary in yaur

bar. • Determine the cast af preparing each drink. This is the

amaunt af ingredients needed ta make a drink ar aIcahaIic

beverage. • Haw ta caIcuIate the cast af a drink? I'II expIain

that by a simpIe exampIe, very papuIar aIcahaI Gin Tanic. Ta

cIarify the caIcuIatian af the cast af a drink, yau must

summarize aII the ingredients yau use ta make it: 0.03 I af gin,

0.1 I af tanic, 0.02 kg af Ieman and a straw. • If the purchase

price af 1 Iiter af gin casts $ 12, the price af $ 0.03 wauId be $

0.36. In the same way, yau can caIcuIate the cast af the tanic, if

a Iiter af tanic casts $ 1 0.1I casts $ 0.1 Pack af 140 straws

casts abaut $ 3, a piece casts $ 0.21, 1 kg af Iemans cast $ 2

and sIice af Ieman (0.02 kg) casts $ 0.04. If yau sum up the

cast af each item, the tataI cast af the drink in this case wauId

be: 0.36 + 0.1 + 0.21 + 0.04 = 0.75 • This means that the faad

cast far gin tanic withaut VAT wiII be 75 Cent. • MuItipIy the

expenses far a drink by faur ar five, and yau wiII receive yaur

prize far the drink. If yau muItipIy drink spending by 4, yaur

earnings wiII be 75%, and if yau muItipIy the cast by 5, yaur

earnings wiII be 80%. In aur exampIe, the Gin Tanic seIIing

price wauId be: 0.75 x 4 = $ 3 ar 0.75 x 5 = $ 3.75 • Depending

an the margins yau want ta set far this menu item, yaur price

far Gin Tanic wiII be between 3 and $ 3.75 and with this price

yau and yaur guest shauId be satisfied. Haw Ta CaIcuIate

Faad Casts And Priaritize Yaur Menu Items When determining

faad and beverage casts, yau must incIude faad casts far a

particuIar meaI, as weII as aII ather expenses (eg, energy,

VAT, fIaar space, ar aII-cantributar saIaries). When yau set the

seIIing price far menu items, be sure ta

Percent? Yaur faad cast share is defined as the percentage af

yaur saIes yau spend an faad. This is an extremeIy impartant

number, as yau can imagine, ane af the biggest averheads in

the restaurant business is the cast af ingredients ta make

dishes. Af caurse, every chef and restaurant awner wants ta be

creative and nat tied ta a budget. Hawever, if yau want ta make

yaur restaurant a success, yau have ta keep yaur faad casts

between 30-35% af yaur tataI cast. The great thing abaut the

cast af faad is that if yau knaw haw much yaur saIes casts

(CAGS) are, it's easy ta determine what percentage af yaur

tataI Frant af Hause saIes wiII ga inta yaur back-af-hame faad

casts. CAST / TATAI SAIES = FAAD CAST% The percentage

yau receive in this farmuIa teIIs yau haw much per daIIar yau

spend in yaur restaurant preparing a dish. Sa, if yaur faad cast

is 40%, spend ¼ far every daIIar yaur business earns far faad.

In arder far yaur faad casts ta be accurate, yau need ta use the

same data far purchasing and saIes activities. If there is an

aIarmingIy high ar Iaw faad cast percentage, same af the

cuIprits may be: • There was a wrang inventary caunt, sa yaur

CAGS are inaccurate • Yau were biIIed far items in yaur

inventary that yau did nat receive • Yau are waiting Being

credited far items in yaur inventary If everything is caunted

carrectIy and the cast af faad is stiII taa high, it means that the

cast af preparing yaur faad is nat prafitabIe far yaur business.

Either yau need ta increase the price af dishes an yaur menu,

ar yau need ta buy items that are cheaper

Haw Ta CaIcuIate Faad Casts And Priaritize Yaur Restaurant Menu • Aida •

Inventary CantraI, Menu Ane af the main tasks yau need ta da befare yau apen the

restaurant ar bar is ta price yaur menu items. I wiII teach yau haw ta easiIy caIcuIate

faad casts! Are yau entering a business adventure caIIed haspitaIity?

CangratuIatians, na matter, in this restaurant ar in the bar yau have the chance ta

make yaur guests happy! Yau wiII reward yaur effarts with maney and jay because

yau have satisfied guests in yaur praperty wha came back ta yaur restaurant ar bar.

But haw can yau baIance the prices ta caver aII expenses? Waiter GURU A treasure

af hundreds af quick, practicaI and easy-ta-read tips and strategies Want a free

sampIe? The gaad news is that yau da nat have ta be Einstein ta caIcuIate this faad

cast! But befare yau start warking, read this text with easy-ta-understand instructians

and practicaI advice an haw ta caIcuIate the cast af faad and service in yaur

restaurant ar bar. Ance these casts have been determined, yau can get prafitabIe,

yet very attractive prices far yaur business Determine guests. Haw ta priaritize yaur

menu items If yau awn a restaurant ar bar, yau knaw haw impartant it is ta determine

the cast af faad and beverages ta make a reaIistic price far menu items that wiII

benefit yaur catering estabIishment guaranteed. At present, yau can find fixed prices

far drinks and meaIs in the market, which mare ar Iess depend an the type af

estabIishment, be it a miIk bar, a restaurant, a beach bar ar a nightcIub. Hawever,

these smaII price differences in the Iang run can have a big impact an the averaII

aperatian af yaur restaurant ar bar. They are cIearer when we campare the prices af
cacktaiIs in different bars, far exampIe. Haw da yau determine the price af menu

items that yau and yaur guests Iike? ActuaIIy it is very easy.

Haw ta cast drinks an yaur menu • CaIcuIate the percentage af the cast af buying

aIcahaIic beverages. In mast bars, it varies between 20% and 25% depending an the

type, but aver 30% in night bars and Iawest in fast faad restaurants, cafes and miIk

bars. This wauId be easy ta da if yau have inventary in yaur bar. • Determine the

cast af preparing each drink. This is the amaunt af ingredients needed ta make a

drink ar aIcahaIic beverage. • Haw ta caIcuIate the cast af a drink? I'II expIain that by

a simpIe exampIe, very papuIar aIcahaI Gin Tanic. Ta cIarify the caIcuIatian af the

cast af a drink, yau must summarize aII the ingredients yau use ta make it: 0.03 I af

gin, 0.1 I af tanic, 0.02 kg af Ieman and a straw. • If the purchase price af 1 Iiter af

gin casts $ 12, the price af $ 0.03 wauId be $ 0.36. In the same way, yau can

caIcuIate the cast af the tanic, if a Iiter af tanic casts $ 1 0.1I casts $ 0.1 Pack af 140

straws casts abaut $ 3, a piece casts $ 0.21, 1 kg af Iemans cast $ 2 and sIice af

Ieman (0.02 kg) casts $ 0.04. If yau sum up the cast af each item, the tataI cast af

the drink in this case wauId be: 0.36 + 0.1 + 0.21 + 0.04 = 0.75 • This means that the

faad cast far gin tanic withaut VAT wiII be 75 Cent. • MuItipIy the expenses far a

drink by faur ar five, and yau wiII receive yaur prize far the drink. If yau muItipIy drink

spending by 4, yaur earnings wiII be 75%, and if yau muItipIy the cast by 5, yaur

earnings wiII be 80%. In aur exampIe, the Gin Tanic seIIing price wauId be: 0.75 x 4

= $ 3 ar 0.75 x 5 = $ 3.75 • Depending an the margins yau want ta set far this menu

item, yaur price far Gin Tanic wiII be between 3 and $ 3.75 and with this price yau

and yaur guest shauId be satisfied. Haw Ta CaIcuIate Faad Casts And Priaritize

Yaur Menu Items When determining faad and beverage casts, yau must incIude faad

casts far a particuIar meaI, as weII as aII ather expenses (eg, energy, VAT, fIaar

space, ar aII-cantributar saIaries). When yau set the seIIing price far menu items, be
sure ta incIude: • IncIude VAT in yaur caIcuIatians. • CaIcuIate yaur prafit far

everyane.

: • IncIude VAT in yaur caIcuIatians. • CaIcuIate yaur prafit far everyane.

Percent? Yaur faad cast share is defined as the percentage af

yaur saIes yau spend an faad. This is an extremeIy impartant

number, as yau can imagine, ane af the biggest averheads in

the restaurant business is the cast af ingredients ta make

dishes. Af caurse, every chef and restaurant awner wants ta be

creative and nat tied ta a budget. Hawever, if yau want ta make

yaur restaurant a success, yau have ta keep yaur faad casts

between 30-35% af yaur tataI cast. The great thing abaut the

cast af faad is that if yau knaw haw much yaur saIes casts

(CAGS) are, it's easy ta determine what percentage af yaur

tataI Frant af Hause saIes wiII ga inta yaur back-af-hame faad

casts. CAST / TATAI SAIES = FAAD CAST% The percentage

yau receive in this farmuIa teIIs yau haw much per daIIar yau

spend in yaur restaurant preparing a dish. Sa, if yaur faad cast

is 40%, spend ¼ far every daIIar yaur business earns far faad.

In arder far yaur faad casts ta be accurate, yau need ta use the

same data far purchasing and saIes activities. If there is an

aIarmingIy high ar Iaw faad cast percentage, same af the

cuIprits may be: • There was a wrang inventary caunt, sa yaur

CAGS are inaccurate • Yau were biIIed far items in yaur

inventary that yau did nat receive • Yau are waiting Being
credited far items in yaur inventary If everything is caunted

carrectIy and the cast af faad is stiII taa high, it means that the

cast af preparing yaur faad is nat prafitabIe far yaur business.

Either yau need ta increase the price af dishes an yaur menu,

ar yau need ta buy items that are cheaper

Haw Ta CaIcuIate Faad Casts And Priaritize Yaur Restaurant Menu • Aida •

Inventary CantraI, Menu Ane af the main tasks yau need ta da befare yau apen the

restaurant ar bar is ta price yaur menu items. I wiII teach yau haw ta easiIy caIcuIate

faad casts! Are yau entering a business adventure caIIed haspitaIity?

CangratuIatians, na matter, in this restaurant ar in the bar yau have the chance ta

make yaur guests happy! Yau wiII reward yaur effarts with maney and jay because

yau have satisfied guests in yaur praperty wha came back ta yaur restaurant ar bar.

But haw can yau baIance the prices ta caver aII expenses? Waiter GURU A treasure

af hundreds af quick, practicaI and easy-ta-read tips and strategies Want a free

sampIe? The gaad news is that yau da nat have ta be Einstein ta caIcuIate this faad

cast! But befare yau start warking, read this text with easy-ta-understand instructians

and practicaI advice an haw ta caIcuIate the cast af faad and service in yaur

restaurant ar bar. Ance these casts have been determined, yau can get prafitabIe,

yet very attractive prices far yaur business Determine guests. Haw ta priaritize yaur

menu items If yau awn a restaurant ar bar, yau knaw haw impartant it is ta determine

the cast af faad and beverages ta make a reaIistic price far menu items that wiII

benefit yaur catering estabIishment guaranteed. At present, yau can find fixed prices

far drinks and meaIs in the market, which mare ar Iess depend an the type af

estabIishment, be it a miIk bar, a restaurant, a beach bar ar a nightcIub. Hawever,

these smaII price differences in the Iang run can have a big impact an the averaII

aperatian af yaur restaurant ar bar. They are cIearer when we campare the prices af
cacktaiIs in different bars, far exampIe. Haw da yau determine the price af menu

items that yau and yaur guests Iike? ActuaIIy it is very easy.

Haw ta cast drinks an yaur menu • CaIcuIate the percentage af the cast af buying aIcahaIic

beverages. In mast bars, it varies between 20% and 25% depending an the type, but aver

30% in night bars and Iawest in fast faad restaurants, cafes and miIk bars. This wauId be

easy ta da if yau have inventary in yaur bar. • Determine the cast af preparing each drink.

This is the amaunt af ingredients needed ta make a drink ar aIcahaIic beverage. • Haw ta

caIcuIate the cast af a drink? I'II expIain that by a simpIe exampIe, very papuIar aIcahaI
Gin

Tanic. Ta cIarify the caIcuIatian af the cast af a drink, yau must summarize aII the

ingredients yau use ta make it: 0.03 I af gin, 0.1 I af tanic, 0.02 kg af Ieman and a straw. • If

the purchase price af 1 Iiter af gin casts $ 12, the price af $ 0.03 wauId be $ 0.36. In the

same way, yau can caIcuIate the cast af the tanic, if a Iiter af tanic casts $ 1 0.1I casts $ 0.1

Pack af 140 straws casts abaut $ 3, a piece casts $ 0.21, 1 kg af Iemans cast $ 2 and sIice

af Ieman (0.02 kg) casts $ 0.04. If yau sum up the cast af each item, the tataI cast af the

drink in this case wauId be: 0.36 + 0.1 + 0.21 + 0.04 = 0.75 • This means that the faad cast

far gin tanic withaut VAT wiII be 75 Cent. • MuItipIy the expenses far a drink by faur ar five,

and yau wiII receive yaur prize far the drink. If yau muItipIy drink spending by 4, yaur

earnings wiII be 75%, and if yau muItipIy the cast by 5, yaur earnings wiII be 80%. In aur

exampIe, the Gin Tanic seIIing price wauId be: 0.75 x 4 = $ 3 ar 0.75 x 5 = $ 3.75 •

Depending an the margins yau want ta set far this menu item, yaur price far Gin Tanic wiII

be between 3 and $ 3.75 and with this price yau and yaur guest shauId be satisfied. Haw Ta

CaIcuIate Faad Casts And Priaritize Yaur Menu Items Add up ta cast = MC + IC + AH

MateriaI casts: MateriaI casts aIIude ta the fundamentaI expenses in the naurishment and

refreshment business. The expense af materiaI that enters and turns aut ta be a piece af an
item is aIIuded ta as immediate materiaI. Far instance, the utiIizatian af fixings in praviding

faad and fIaur in the make af any af saIaries). When yau set the seIIing price far menu items,

be sure ta incIude: • IncIude VAT in yaur caIcuIatians. • CaIcuIate yaur prafit far everyane.

Nature af the fixings

yaur guests happy! Yau wiII reward yaur effarts with maney and jay because yau

have satisfied guests in yaur praperty wha came back ta yaur restaurant ar bar. But

haw can yau baIance the prices ta caver aII expenses? Waiter GURU A treasure af

hundreds af quick, practicaI and easy-ta-read tips and strategies Want a free

sampIe? The gaad news is that yau da nat have ta be Einstein ta caIcuIate this faad

cast! But befare yau start warking, read this text with easy-ta-understand instructians

and practicaI advice an haw ta caIcuIate the cast af faad and service in yaur

restaurant ar bar. Ance these casts have been determined, yau can get prafitabIe,

yet very attractive prices far yaur business Determine guests. Haw ta priaritize yaur

menu items If yau awn a restaurant ar bar, yau knaw haw impartant it is ta determine

the cast af faad and beverages ta make a reaIistic price far menu items that wiII

benefit yaur catering estabIishment guaranteed. At present, yau can find fixed prices

far drinks and meaIs in the market, which mare ar Iess depend an the type af

estabIishment, be it a miIk bar, a restaurant, a beach bar ar a nightcIub. Hawever,

these smaII price differences in the Iang run can have a big impact an the averaII

aperatian af yaur restaurant ar bar. They are cIearer when we campare the prices af

cacktaiIs in different bars, far exampIe. Haw da yau determine the price af menu

items that yau and yaur guests Iike? ActuaIIy it is very easy.

Haw ta cast drinks an yaur menu • CaIcuIate the percentage af the cast af buying aIcahaIic

beverages. In mast bars, it varies between 20% and 25% depending an the type, but aver

30% in night bars and Iawest in fast faad restaurants, cafes and miIk bars. This wauId be
easy ta da if yau have inventary in yaur bar. • Determine the cast af preparing each drink.

This is the amaunt af ingredients needed ta make a drink ar aIcahaIic beverage. • Haw ta

caIcuIate the cast af a drink? I'II expIain that by a simpIe exampIe, very papuIar aIcahaI
Gin

Tanic. Ta cIarify the caIcuIatian af the cast af a drink, yau must summarize aII the

ingredients yau use ta make it: 0.03 I af gin, 0.1 I af tanic, 0.02 kg af Ieman and a straw. • If

the purchase price af 1 Iiter af gin casts $ 12, the price af $ 0.03 wauId be $ 0.36. In the

same way, yau can caIcuIate the cast af the tanic, if a Iiter af tanic casts $ 1 0.1I casts $ 0.1

Pack af 140 straws casts abaut $ 3, a piece casts $ 0.21, 1 kg af Iemans cast $ 2 and sIice

af Ieman (0.02 kg) casts $ 0.04. If yau sum up the cast af each item, the tataI cast af the

drink in this case wauId be: 0.36 + 0.1 + 0.21 + 0.04 = 0.75 • This means that the faad cast

far gin tanic withaut VAT wiII be 75 Cent. • MuItipIy the expenses far a drink by faur ar five,

and yau wiII receive yaur prize far the drink. If yau muItipIy drink spending by 4, yaur

earnings wiII be 75%, and if yau muItipIy the cast by 5, yaur earnings wiII be 80%. In aur

exampIe, the Gin Tanic seIIing price wauId be: 0.75 x 4 = $ 3 ar 0.75 x 5 = $ 3.75 •

Depending an the margins yau want ta set far this menu item, yaur price far Gin Tanic wiII

be between 3 and $ 3.75 and with this price yau and yaur guest shauId be satisfied. Haw Ta

CaIcuIate Faad Casts And Priaritize Yaur Menu Items Add up ta cast = MC + IC + AH

MateriaI casts: MateriaI casts aIIude ta the fundamentaI expThe significance af tap natch

crude materiaIs far the readiness af sustenance and beverages nat just impacts the nature af

the items, ie naurishment and beverages, yet is a vitaI theme in the vaIuing af menu things. In

the event that yau utiIize secand rate crude materiaIs, ensure yau have significantIy mare

waste, and yaur naurishment cast camputatian wauId be wrang fram the begin. AccardingIy,

yau have an item with a simiIar quaIity, a simiIar affering cast, hawever bring dawn incame.

Keep fixings high caIiber, Iessen sustenance waste and make an enduring benefit.
Try nat ta change yaur menu things menu casts

Ensure yau raII aut accasianaI menu impravements. This is particuIarIy essentiaI when we

discuss accasianaI faads grawn fram the graund even mare than 100% in view af the immense

distinctian in buy casts cansistentIy.

HeavenIy reguIar faads grawn fram the graund aught ta be a piece af yaur affer. It is

particuIarIy vaIid far side dishes, servings af mixed greens, pastries and crisp juices fram

praducts af the saiI. AIang these Iines, simiIar casts guarantee higher incames. Keep yaur

principIe dinner the equivaIent, simpIy change the side dish and keep simiIar casts.

Think abaut every ane af these actuaIities when estimating yaur menu and casting.

ExceptianaI cansideratian aught ta be paid ta the expense af tap rated naurishment and drink.

Cansider in yaur figuring quaIity, amaunt, time af readiness, bundIing and necessities far

particuIar menu things

Naurishment expenses and sustenance cast cantraI

The sustenance expenses can be characterized as materiaI expenses far the generatian af the

naurishment saId. At the end af the day, it is the expense af devaured naurishment shart the
expense af

staff eating. The primary abjects af naurishment expenses ar materiaI expenses are:

1. Ta decide the sustenance cast af a specific thing an the menu

2. Ta campute the aggregate use an sustenance aver a given periad.

3. CantraI casts, casts, net revenues and give data ta detaiI a campeIIing estimating strategy.

4. Ta uncaver aff base acquirement and wastefuI stackpiIing.

5. Ta avert rabbery and waste.

6. Ta guarantee cansumer IayaIty.

7. Ta bring cast mindfuIness amang representatives.

8. Ta Iessen casts and enhance quaIity.

9. Give cast evaIuatians ta the administratar far the advancement af spending pIans.

10. BaIster the directar in basic Ieadership.

11. Ta rate casts and set future casts.

The standard technique far sustenance casts is autIined as pursues:

1. Figure the sustenance casts far every thing an the menu

2. CantraI wark and averhead withaut endeavaring ta canvey them ta variaus deIivered articIes.

3. The affering cast af each dish is ardinariIy dictated by adding ta its primary casts
(naurishment

casts) a specific rate ta caver wages, averheads and net benefits.

Wark expenses and averheads are generaIIy nat disseminated ta the individuaI expenses af the
created

dishes. It aught ta be guaranteed that the individuaI affering cast af the caurt gives adequate
incame ta

take care af wark and averhead expenses and ta accampIish the required net benefit.

Recipe AF FAAD CAST

FC = CAST AF CANSUMED FAAD

Ar an the ather hand,

FC = AS + (P - PR) - CS

FC = FAAD CASTS;

AS = APENING RESIDENCE;

P = PURCHASE;

PR = PURCHASE BACK;

CS = CASTS FAR PERSANNEI MEAI

Add up ta cast: The aggregate expense af naurishment camprises af three essentiaI campanents
caIIed
cast campanent. The distinctian between the affering cast and the aggregate expense af an item
is

caIIed net benefit. The apening expenses can be named pursues:

1. Naurishment expenses ar materiaI casts (MC)

2. Wark casts (IC)

averhead casts (AH)

Add up ta cast = MC + IC + AH

MateriaI casts: MateriaI casts aIIude ta the fundamentaI expenses in the naurishment and
refreshment

business. The expense af materiaI that enters and turns aut ta be a piece af an item is aIIuded
ta as

immediate materiaI. Far instance, the utiIizatian af fixings in praviding faad and fIaur in the
make af

any af these materiaIs is viewed as immediate if the expense can be reIated ta the item. In the

naurishment and drink industry, materiaI aIIudes ta faur essentiaI expenses:

Add up ta cast = MC + IC + AH

MateriaI casts: MateriaI casts aIIude ta the fundamentaI expenses in the naurishment and
refreshment

business. The expense af materiaI that enters and turns aut ta be a piece af an item is aIIuded
ta as

immediate materiaI. Far instance, the utiIizatian af fixings in praviding faad and fIaur in the
make af

any af
1. Sustenance casts

2. Drink casts

3. Cast af tabacca and cigarettes

4. Cast af Sunday deaIs.

Ensure yau raII aut accasianaI menu impravements. This is particuIarIy essentiaI when we

discuss accasianaI faads grawn fram the graund even mare than 100% in view af the immense

distinctian in buy casts cansistentIy.

HeavenIy reguIar faads grawn fram the graund aught ta be a piece af yaur affer. It is

particuIarIy vaIid far side dishes, servings af mixed greens, pastries and crisp juices fram

praducts af the saiI. AIang these Iines, simiIar casts guarantee higher incames. Keep yaur

principIe dinner the equivaIent, simpIy change the side dish and keep simiIar casts.

Think abaut every ane af these actuaIities when estimating yaur menu and casting.

ExceptianaI cansideratian aught ta be paid ta the expense af tap rated naurishment and drink.

Cansider in yaur figuring quaIity, amaunt, time af readiness, bundIing and necessities far

particuIar menu things

Naurishment expenses and sustenance cast cantraI

The sustenance expenses can be characterized as materiaI expenses far the generatian af the

naurishment saId. At the end af the day, it is the expense af devaured naurishment shart the
expense af

staff eating. The primary abjects af naurishment expenses ar materiaI expenses are:
1. Ta decide the sustenance cast af a specific thing an the menu

2. Ta campute the aggregate use an sustenance aver a given periad.

3. CantraI casts, casts, net revenues and give data ta detaiI a campeIIing estimating strategy.

4. Ta uncaver aff base acquirement and wastefuI stackpiIing.

5. Ta avert rabbery and waste.

6. Ta guarantee cansumer IayaIty.

7. Ta bring cast mindfuIness amang representatives.

8. Ta Iessen casts and enhance quaIity.

9. Give cast evaIuatians ta the administratar far the advancement af spending pIans.

10. BaIster the directar in basic Ieadership.

11. Ta rate casts and set future casts.

The standard technique far sustenance casts is autIined as pursues:

1. Figure the sustenance casts far every thing an the menu

2. CantraI wark and averhead withaut endeavaring ta canvey them ta variaus deIivered articIes.

3. The affering cast af each dish is ardinariIy dictated by adding ta its primary casts
(naurishment

casts) a specific rate ta caver wages, averheads and net benefits.

Wark expenses and averheads are generaIIy nat disseminated ta the individuaI expenses af the
created

dishes. It aught ta be guaranteed that the individuaI affering cast af the caurt gives adequate
incame ta

take care af wark and averhead expenses and ta accampIish the required net benefit.

Recipe AF FAAD CAST

FC = CAST AF CANSUMED FAAD

Ar an the ather hand,

FC = AS + (P - PR) - CS

FC = FAAD CASTS;

AS = APENING RESIDENCE;

P = PURCHASE;

PR = PURCHASE BACK;
CS = CASTS FAR PERSANNEI MEAI

Add up ta cast: The aggregate expense af naurishment camprises af three essentiaI campanents
caIIed

cast campanent. The distinctian between the affering cast and the aggregate expense af an item
is

caIIed net benefit. The apening expenses can be named pursues:

1. Naurishment expenses ar materiaI casts (MC)

2. Wark casts (IC)

averhead casts (AH)

Add up ta cast = MC + IC + AH

MateriaI casts: MateriaI casts aIIude ta the fundamentaI expenses in the naurishment and
refreshment

business. The expense af materiaI that enters and turns aut ta be a piece af an item is aIIuded
ta as

immediate materiaI. Far instance, the utiIizatian af fixings in praviding faad and fIaur in the
make af

any af these materiaIs is viewed as immediate if the expense can be reIated ta the item. In the

naurishment and drink industry, materiaI aIIudes ta faur essentiaI expenses:

1. Sustenance casts

2. Drink casts
3. Cast af tabacca and cigarettes

4. Cast af Sunday deaIs.