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Food Costs Formula: How to Calculate Restaurant Food Cost Percentage



What is the food cost formula and how can you use it to calculate your restaurants food cost percentage. I will explain everything you need to know about food costing in this video.

As a restaurant owner, manager, operator or chef, you have to know how to calculate your food cost so you can lower expenses and increase your profits.

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  1. New area for me as I’ve taken over a 15-acre recreation park that has a snack/coffee bar; this has been very helpful in many ways. Introducing terminology is a good starting place and will be looking at your website. Mahalo Nui Loa from Kauai

  2. Excellent video and very informative and easy to follow. Exactly what I was looking for. You cleared up my thoughts and put them in order and perspective. But my question to you is about waste management. Although waste is inevitable, I prefer to monitor and limit as much as possible ( I hate unnecessary waste based on childhood training). Waste numbers cant be factored in with usage numbers right. So should waste be calculated into dollars and somehow deducted from the profit? Wouldn't that produce a more precise and true number in profit? Hope I'm making sense to you. Thank in advance for your reply

  3. Question… I've found my place, I know what I'm doing with it, I already have a pretty extensive business plan being written… What's a decent time frame to ask the previous ownerto show their books on the business? The owner I'm buying from claims to have the books for the last 20 years, but is only willing to show 6 months to a year tops? How red of red flags is this?

  4. Thanks for posting the video. Once you obtain some of these hard numbers how do YOU put them together and make sense of the data? Perhaps maybe some kind of profit/loss assessment? Determining how profitable your business really is is paramount of course… easiest system possible?

  5. Love your videos, but you say that food cost is not what you spend on food, but that's exactly what food cost is. You're defining food cost as a percentage, which is called (drum roll): food cost percentage. If you add up all your ingredients and what they are costing you, that's the food cost, and that's the money you spent. Tell me if I'm missing something here. Thanks.

  6. Hi boss, I like your video and thanks for your high efforts to enlighten us.

    I have a question what did you calculate, the foods wastage include the formula or it's goes into a different account?

    Also I remembered when I was studying managerial accounting I had to add many things in regards to find the cost and how many should I make of products to gain a profit for example Labour, machine, clothe or are material, electricity…. etc. All that's were factors to initiate the cost of the product.

    I hope you can explain that's to me

  7. Thank you so much for posting these videos! I've been wanting to start a restaurant for a while now, and only now have a concept that I really like; but I never took any business classes or anything and have no idea how to bring my vision to reality. I just watched a couple of your videos, and I think this will be perfect to get me started! By the way, Cannabis is about to be legalized where I live, and my concept is a cannabis bar (edibles), that offers regular food and DIY kits. (inspired by DIY Bar in Portland.) If anyone has specific advice for me, please let me know!

  8. I am thinking of opening a very small and very cheap concept burger and shake joint around pensacola area. I talking about cheap concept because I recently lost lot of money in a cafe . I have also learned my lesson regarding leases . Absolutely no signing personal leases and also thoroughly reading and understanding through a professional also no long term unless you a very safe option of terminating the lease with minimum damage. I need your thoughts on this concept . i can reach you via your contact info if mentioned . thank you

  9. Is there an application that can help with plugging in numbers for determining the plate cost? I have quite a few menu items and I want to know the cost of each one, it’s so time consuming tho. Any advice or help is considered. Thanks!

  10. Ryan, I'm opening a Kosher Deli and HealthFood Market. Could I use the generic COG calculation worksheet to flesh out my health food market sales percentages? I understand preparation costs are factored in COG formulation not shelved products.

  11. Thank you Boss, I am very happy watching this video ,It is very useful for restaurant business man or who wiling to start restaurant business for them.. I am a chef, I am very interested to learn and grow my ability and skill more and more about like that , Thank you so much I go in your website,,, and study ,,, . MY numbe: 0097450570686, I am in Qatar Now.

  12. Great information! I am a former restaurant and bar operator who now does restaurant brokerage in south Florida. I do beg to differ on being able to estimate food cost. There are “ traditional” numbers that food cost should be around. When staring up and doing a business plan these can be used I believe. Obviously there will be anomalies as in when limes went through the roof and cogs went ballistic for anyone who used them extensively.

  13. I have a business partner who insists that food cost is with labor involved. The problem here is that by adding 6 minutes labor to cooking fries will with food make to total cost come out to $1.89 making it 80.34%. Is he right in that this is the method of calculating the cost?

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