recipe costing

[cookaburra]

How much do you allow for when costing a recipe that uses the deep fryer to cook something.

I am using Cottonseed oil at about AUS $39 for 20 Litre. As we are a new restaurant I have not had time to do think about monitoring my oil usage and wastage. I should start from now though.

I have been putting in my Standard recipe Card about 30 cents per serve when calculating the cost of a dish that uses the deepfryer.

As we are open all day ( though it is not that busy at the moment ) I have to have at least one fryer on from about 10.30am. But when it gets busier for Breakfasts that time will be a bit earlier. And when we get busier in the nights we will use much more oil too.

Also does anyone know of any interesting forums or links that talk about the use and tips for maintaining your deepfryer and it's oil?

[halogenic]

Wow, I never thought about the oil cost. Are you also factoring in disposal costs too?

You could always go for some bio-diesel...

[cookaburra]

Wow, I never thought about the oil cost.  Are you also factoring in disposal costs too? 

You could always go for some bio-diesel...

←

I'm still yet to get it picked up. I didn't think to factor that into the cost. Good point

[Peter B Wolf]

Strictly speaking, waste/disposal of materials do not figure into actual Cost of Goods (COGs), cost associated with this are operational costs. They sure figure into the overall calculation of sales price. Same with the use of power (electricity) to operate the frylator. But the cost of salt to season the Fries are COGs, but not the papertowels to dab them.

A simple analysis would maybe look like this:

( all #s are theory )

Oil , 20 ltr. $ 30.00

Potatoes Fr.Fr. 50lbs. $ 15.00 ( 150 portions )

Salt 1lb. $ 1.00

Total $ 46.00

46 : 150 = 0.306 , sell for $ 1.50 = 20.4 % COGs ( $ 1.193 Gross Profit )

Hope this helps

[cookaburra]

Strictly speaking, waste/disposal of materials do not figure into actual Cost of Goods (COGs), cost associated with this are operational costs. They sure figure into the overall calculation of sales price. Same with the use of power (electricity) to operate the frylator. But the cost of salt to season the Fries are COGs, but not the papertowels to dab them.

A simple analysis would maybe look like this:

          ( all #s are theory )

Oil , 20 ltr.                            $    30.00

Potatoes Fr.Fr. 50lbs.            $    15.00        ( 150 portions )

Salt 1lb.                                $    1.00

Total                                    $    46.00

        46 : 150 =  0.306 , sell for  $ 1.50  =  20.4 % COGs ( $ 1.193 Gross Profit )

Hope this helps

←

Wow that really makes sense now. Good points. I''ll have to dig out my old college notes to give myself a refresher course on all those sorts of formulae.

That gives me a good way to work it out more precisely. Thank you.

I'll have to monitor my oil usage over the coming months to give me a more precise figure of how much oil I go through. Obviously the more breaded items sold the sooner the change of oil. So I will also have a look at the distribution of sales to see if I notice any patterns.

[madtowner]

As far as maintaining oil quality, I talked to a sales guy about this at a recent foodshow since I also had these concerns.

First, he said, start with a high quality oil. Manufacturers have different grades at different costs, and the life of the oil is directly affected by this.

I asked him about the cloth (manual) filter we use here at the restaurant I work at versus an electric pump with a paper filter. He said it really didn't make a difference, but I don't know if I'm convinced about that one. The paper filter just seems to trap more debris.

Regarding oil lifespan, the two things that break down oil are heat and oxygen. To combat thermal breakdown, he suggested turning the fryers down during slow periods. If you're running at 350, say, during mid-afternoon turn them down to 180 or lower for a few hours. If a bus pulls up in front of your place, the oil won't take but a few minutes to return to 350.

Dealing with oxygen is a little more difficult (its just everywhere!). Covering your fryers with a sheet pan overnight is a good start to minimize oxidation.

[gfweb]

Don't think the sheet pan would work. It is far from airtight. It would, however, keep out bugs that could fall in and promote breakdown.

[cookaburra]

Don't think the sheet pan would work.  It is far from airtight.  It would, however, keep out bugs that could fall in and promote breakdown.

←

I cover the fryers at night with the cover that it came with which fits almost snug over the top. I wouldn't say they are airtight though.

And also turn the temp down to about 140 degrees celsius(normally running at 180).I might try dropping it to about 90 degrees to extend the life a bit more.

I run the cleaner fryer when not busy as the older one would deteriorate much faster I guess if it was running all day unnecessarily.

I strain the oil when cold the next morning using "CHUX" cleaning wipes clipped to a chinois.

[KenBurgin]

Waste oil is valuable - in Australia a specialised disposal service should take it away at no cost.

Quickest way to calculate the oil you use is think that starch eg fries will soak up about 25% of its weight in oil. So 10kg of fries will use 2.5kg of oil - that makes the calculation easy.

Ken

www.ProfitableHospitality.com

[cookaburra]

Waste oil is valuable - in Australia a specialised disposal service should take it away at no cost.

Quickest way to calculate the oil you use is think that starch eg fries will soak up about 25% of its weight in oil. So 10kg of fries will use 2.5kg of oil - that makes the calculation easy.

Ken

www.ProfitableHospitality.com

←

Thanks Ken

That's a great suggestion. I'll definitely do that.

BTW a bloke finally came and picked up our used oil the other day at no cost to us.

Always value your advice Ken and love your website and services ou provide. Keep up the good work.

[SundaySous]

It won't be long before people will pay you for your waste oil. Biodiesel really taking off.