The Customer Experience and Food Cost Control

That I echo whole heartedly. Be sure to click over for the full post.

Determining accurate recipe and menu item costs are the foundation of menu item pricing. Without establishing an accurate menu item cost, it is impossible to determine a menu pricing strategy that will achieve your restaurant food cost and profitability goals. To establish an accurate menu item cost, it is important that the ingredient and recipe cost for a given menu item is determined properly. To achieve this, it is important to distinguish between the "as purchased" product price and the "edible portion cost" for your menu item ingredients. Using a yield analysis spreadsheet will enable an operator to easily calculate this edible portion cost.

Good advice in that entry I believe so be sure to read the whole thing.