THE BLOG

Menu cost analysis is a critical element to optimising any foodservice program.

For most organisations understanding the total cost of catering has been sufficient. In today’s market this overview is not enough to address the challenges we face in a volatile market. Over the past year hardly a month has passed without yet another spike in food prices. For Creative’s clients, these changes are quickly assessed, allowing us to forecast impacts and suggest modifications to menus and procurement strategy.  We help our clients developing better foodservice solutions to maximise the value of their budget. Having greater cost transparency helps plan, tender and administer food cost expenses in a rapidly changing environment.  

I believe not fully understanding your catering can lead to false assumption, with poor decision making the likely outcome. The reality of what delivers value to customers is often misunderstood, even by professional chefs. Checking your assumptions on true cost can deliver alternate views. Creative Branch has proven this on recent client’s menu costing. Commercial pre-packaged food products were falsely assumed to be delivering the best value based on unit pricing. However, on yield test costing the facts revealed that better food with higher nutritional value was available at the same or at least a comparable price.

It takes more than buying the cheapest option to find real value.  Pricing strategies can be used as a weapon to mislead buyers. Assumptions and misnomers are common in an industry plagued by time constraints and the lack of appropriate analytical skills. The modern kitchen needs to be managed far better than ever before. The supply side of the market has become very powerful and sophisticated; this change has outpaced hospitality’s skilled labour markets. This is where Creative Branch is able to help. Our menu costing service provides you with the professional skills to bridge this gap.

There’s a huge range of solutions out there waiting to be implemented. They are always evolving and I am exciting to be at the forefront of this field. Make change happen in your organisation. Don’t assume it can’t be done, just because someone said so.  Continuous improvement in foodservice means knowing your products and services intimately. Know what they cost and keep track of their ongoing performance. If they are not delighting your customers every day, chances are you don’t have the right recipes for success.