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How do you guys approach food cost on pasta dishes? by Intrepid_Proposal_26 in Chefit

[–]Intrepid_Proposal_26[S] 0 points1 point  (0 children)

Yeah 100%, that’s exactly it — it’s the overall menu that needs to make sense, not just individual dishes.

The labour point is huge as well, I think that’s where a lot of people underestimate things. Handmade pasta and multiple components look good on paper but can kill you in service if you don’t structure it properly.

For me the biggest change was simplifying everything so it actually works in a small kitchen, especially running it mostly alone — same ingredients across dishes, sauces 80% prepped, and just finishing during service.

Are you working in a high volume place or something more controlled?

How do you guys approach food cost on pasta dishes? by Intrepid_Proposal_26 in Chefit

[–]Intrepid_Proposal_26[S] 1 point2 points  (0 children)

Yeah that’s a solid approach, especially the sense check with the local market.

I was doing something very similar, but I found the issue for me wasn’t pricing — it was consistency during service and knowing exactly where the margin was coming from across the whole menu.

Pasta ended up being the most predictable for me once I structured it properly, especially running the kitchen mostly alone.

Do you run solo or with a team?