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Yield test veg meat - Futura Training Yield Test In this...

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Futura Training© Yield Test In this example we are looking at the effects upon cooking on yield totals. Correct cookery techniques can increase your yield and profitability. Example A) The Full Bore Restaurant The chef trims the striploin and prepares it for roasting.No trim is used, the cost is $3.64 per serve. The "chef" cooks the roast at 240oC resulting in a cooking loss of 50%. Example B) The Right Heat Restaurant The chef trims the striploin and prepares it for roasting.No trim is used, the cost is $3.64 per serve. The "chef" cooks the roast at 180oC resulting in a cooking loss of 20%. Restaurant
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Unformatted text preview:Primal Wt. Kg $ per kg Total $ Cooked wt. $ per serve cooked B) The right heat Striploin 60.000 $11.00 $660.00 48.000 $3.96 A) Full bore Striploin 60.000 $11.00 $660.00 30.000 $7.92 Raw wt. Per serve 0.300 $11.00 $3.30 0.240 $3.96 Required weight Number of customers 200 Normal cooking loss 20% 12.000 Serves obtained 200 The right heat restaurant Severe cooking loss 50% 30.000 Serves obtained 125 The full bore restaurant Revenue lost $891.00 If we combine this with the meat preparation exercise considerable savings can be made for the restaurant and the customer alike.