{"id":25203,"date":"2023-06-07T08:39:11","date_gmt":"2023-06-07T13:39:11","guid":{"rendered":"https:\/\/gfs.com\/?p=25203"},"modified":"2023-06-07T08:39:11","modified_gmt":"2023-06-07T13:39:11","slug":"la-gestion-de-los-costes-de-los-alimentos-empieza-por-la-planificacion-del-menu","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/managing-food-costs-starts-with-menu-planning\/","title":{"rendered":"La gesti\u00f3n de los costes alimentarios empieza por la planificaci\u00f3n del men\u00fa"},"content":{"rendered":"<p class=\"wp-block-paragraph\">La gesti\u00f3n de los costes generales es fundamental para el \u00e9xito de cualquier negocio. Los costes del servicio de restauraci\u00f3n \u2014que incluyen las materias primas, la mano de obra y otros suministros no alimentarios\u2014 representan una parte significativa de los gastos totales de los centros asistenciales y las residencias de personas mayores. La forma en que estructures tu men\u00fa planificado es lo que determinar\u00e1 la mayor parte de tus costes de restauraci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tu carta determina cu\u00e1nto cuesta servir la comida, las horas de trabajo necesarias, las competencias del personal de cocina, as\u00ed como los suministros y el equipamiento necesarios para que todo salga bien. En resumen: tu carta es la base del control de costes.<br>Tanto si est\u00e1s elaborando un nuevo men\u00fa como si est\u00e1s evaluando el actual, hay muchos factores que deben tener en cuenta los responsables del sector de la restauraci\u00f3n<strong> en lo que respecta a la gesti\u00f3n de los costes. <\/strong>Toma como gu\u00eda los platos que prefiere tu grupo y c\u00e9ntrate en estas \u00e1reas para que tu departamento de restauraci\u00f3n vaya por buen camino en la gesti\u00f3n de los costes:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Filosof\u00eda del men\u00fa<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Revisa tus objetivos en el sector de la restauraci\u00f3n y determina si tu marca se enmarca en la alta cocina, si te centras en la restauraci\u00f3n con buena relaci\u00f3n calidad-precio o en algo intermedio. Identificar una marca clara antes de elaborar tu men\u00fa te ayudar\u00e1 a elegir los platos adecuados que se ajusten a ese objetivo. Revisa tu filosof\u00eda con regularidad y aseg\u00farate de que tus objetivos, tu marca y tu men\u00fa est\u00e9n en consonancia. Debes asegurarte de que el mensaje que transmites es que tu negocio de restauraci\u00f3n es importante para tu organizaci\u00f3n.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Presupuesto<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Aseg\u00farate de que tu presupuesto se ajuste a tu concepto de restauraci\u00f3n. No se puede ofrecer un concepto de alta cocina con un presupuesto propio de un restaurante econ\u00f3mico. Utiliza los par\u00e1metros de referencia del sector para determinar el presupuesto necesario para llevar a cabo el men\u00fa previsto. Una falta de coherencia en este aspecto puede provocar el fracaso.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Trabajo<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Es arriesgado confiar en un empleado reci\u00e9n contratado con poca experiencia en cocina para que prepare un sabroso souffl\u00e9 de queso desde cero. Ten en cuenta el nivel de competencia de tu personal antes de crear platos que puedan requerir m\u00e1s experiencia. Por otro lado, si cuentas con personal cualificado, no desperdicies su talento en platos que solo hay que calentar y servir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Normativa<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">No se deben subestimar ni ignorar las normas nutricionales y operativas. Su finalidad es garantizar que se sirvan comidas equilibradas de forma segura. Estas normas afectan a todo, desde la variedad de alimentos, el tama\u00f1o de las raciones y los valores nutricionales hasta los al\u00e9rgenos e incluso el horario en que se sirve el men\u00fa. Las normas var\u00edan en funci\u00f3n del entorno y del p\u00fablico al que se dirija el servicio de comidas, y desempe\u00f1an un papel fundamental en la planificaci\u00f3n del men\u00fa.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Equipamiento<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Antes de incluir un plato en tu men\u00fa, aseg\u00farate de que tu cocina est\u00e9 equipada para prepararlo. Sustituir un m\u00e9todo de preparaci\u00f3n o un aparato de cocina pone en peligro r\u00e1pidamente la calidad y la seguridad.<\/p>","protected":false},"excerpt":{"rendered":"<p>Managing overall costs is critical for business success. Foodservice costs, including raw food, labor, and other non-food supplies, are a significant portion of total expenses for care settings and senior communities. How you structure your planned menu is what will determine the bulk of your foodservice costs. Your menu dictates how much it costs to [&hellip;]<\/p>\n","protected":false},"author":20,"featured_media":25204,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[111,69],"tags":[],"class_list":["post-25203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthcare","category-running-your-business"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v28.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Managing Food Costs Starts With Menu Planning | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/la-gestion-de-los-costes-de-los-alimentos-empieza-por-la-planificacion-del-menu\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Managing Food Costs Starts With Menu Planning\" \/>\n<meta property=\"og:description\" content=\"Managing overall costs is critical for business success. Foodservice costs, including raw food, labor, and other non-food supplies, are a significant portion of total expenses for care settings and senior communities. How you structure your planned menu is what will determine the bulk of your foodservice costs. Your menu dictates how much it costs to [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.com\/es-us\/ideas\/la-gestion-de-los-costes-de-los-alimentos-empieza-por-la-planificacion-del-menu\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-06-07T13:39:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/06\/Staff-At-Table-High-Res.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2121\" \/>\n\t<meta property=\"og:image:height\" content=\"1414\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bailey Childs\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@gfsadmin\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bailey Childs\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"La gesti\u00f3n de los costes alimentarios empieza por la planificaci\u00f3n del men\u00fa | Gordon Food Service","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gfs.com\/es-us\/ideas\/la-gestion-de-los-costes-de-los-alimentos-empieza-por-la-planificacion-del-menu\/","og_locale":"es_ES","og_type":"article","og_title":"Managing Food Costs Starts With Menu Planning","og_description":"Managing overall costs is critical for business success. Foodservice costs, including raw food, labor, and other non-food supplies, are a significant portion of total expenses for care settings and senior communities. How you structure your planned menu is what will determine the bulk of your foodservice costs. Your menu dictates how much it costs to [&hellip;]","og_url":"https:\/\/gfs.com\/es-us\/ideas\/la-gestion-de-los-costes-de-los-alimentos-empieza-por-la-planificacion-del-menu\/","og_site_name":"Gordon Food Service","article_publisher":"https:\/\/www.facebook.com\/GordonFoodService\/","article_published_time":"2023-06-07T13:39:11+00:00","og_image":[{"width":2121,"height":1414,"url":"https:\/\/gfs.com\/wp-content\/uploads\/2023\/06\/Staff-At-Table-High-Res.jpg","type":"image\/jpeg"}],"author":"Bailey Childs","twitter_card":"summary_large_image","twitter_creator":"@gfsadmin","twitter_site":"@GFSDelivers","twitter_misc":{"Written by":"Bailey Childs","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gfs.com\/en-us\/ideas\/managing-food-costs-starts-with-menu-planning\/#article","isPartOf":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/managing-food-costs-starts-with-menu-planning\/"},"author":{"name":"Bailey Childs","@id":"https:\/\/gfs.com\/en-us\/#\/schema\/person\/a40d8cc3ccd670525cc5d0733075b2f5"},"headline":"Managing Food Costs Starts With Menu Planning","datePublished":"2023-06-07T13:39:11+00:00","mainEntityOfPage":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/managing-food-costs-starts-with-menu-planning\/"},"wordCount":420,"publisher":{"@id":"https:\/\/gfs.com\/en-us\/#organization"},"image":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/managing-food-costs-starts-with-menu-planning\/#primaryimage"},"thumbnailUrl":"https:\/\/gfs.com\/wp-content\/uploads\/2023\/06\/Staff-At-Table-High-Res.jpg","articleSection":["Healthcare &amp; 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