Deconstructing and costing of menus if the first step in the process to sanity...this enables you to - 

 Understand what your projected Cost of Sales is going to be 

 Now you can see what Expected GP% is going to be 

 This will now formulate your Break Even Point

Cost of Sales can now be tweaked by -

Maintaining the correct stock levels

Sourcing the correct ingredients at the right price 

Portion Control

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