Dear Chef Luca
Let’s me explain.
I think we communicated with your sous chef already. I looked into the costing of the executive breakfast, I found that there were many suspected items. K.Sumalee will contact chef Manachai again to clarify.
In my opinion, the consumption cost should be calculated and divided by actual cover and then, average to calculate the standard cost.
Sorry, I’m a new here, so, could you please explain me how to calculate 250 baht per cover?
As you can see, the credit cost for breakfast at Orchid Café was approx. 2 MB. The food cost at Orchid Café was low although, it included bakery kitchen. I know that our buffet line is variety and fascinating. But setting is setting. It differs from actual consumption?
If you have any question, let’s discuss at my office next week (you, Chef Manachai, K. Sumalee and I). I think it’s a good time to revise the credit cost per cover.