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Measurement

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Many restaurants budget a net profit of 10 percent or less. This means a sandwich selling for $5.00 makes a profit of only 50 cents. If the cook happens to put a half-ounce too much meat in the sandwich, the operation may be losing money on it. No wonder so many restaurants go out of business. (See the sidebar for an explanation of net profit and gross profit.)

Careful measurement is one of the most important parts of food production. It is important for consistent quality each time a recipe is prepared and served. And it is important for cost controls.

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