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Food Costs Formula: How to Calculate Restaurant Food Cost Percentage

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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. If you enjoyed this video and want more just like them including a free training series called the foundation to a lifetime of restaurant success. Click Here: http://TheRestaurantBoss.com LEARN MORE ABOUT BACON: http://ClickBacon.com DOWNLOAD THE RESTAURANT PROFIT GUIDE: http://restaurantprofitandperformance.com MORE FREE RESTAURANT TRAINING TIPS: http://RestaurantProfitandPerformance.com SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=gromfinboss At The Restaurant Boss, I post weekly training tips for restaurants and bar’s. Tips range from food and labor cost, to restaurant specific marketing and management. I welcome you to check it out and sign up for my FREE video training series. LET’S CONNECT! Facebook - http://facebook.com/TheRestaurantBoss Twitter - https://twitter.com/RyanGromfin Instagram - http://instagram.com/ryangromfin MORE GREAT VIDEOS https://www.youtube.com/user/gromfinboss Please be sure to like this video and leave your comments or questions below as well as share this video with your friends, co-workers and other restaurant owners, managers and operators. I promise to respond to every comment or question! Thank you, Ryan Gromfin The Restaurant Boss http://TheRestaurantBoss.com
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Text Comments (526)
Zafar Syed (3 hours ago)
Nice sir, I wana start indian restaurent , Kindly give give me a perfact and easy formula of cost of food and fresh juice plz. My watsapp no.+211929096778
Thembelihle Bulube (21 hours ago)
which video teaches on item cost...
makloonsushi (8 days ago)
Easy way to Find your food cost»»»»» @t
The Restaurant Boss (1 day ago)
There is a link in the video notes.
Victor Orozco (10 days ago)
Very good explanation, thank you
The Restaurant Boss (8 days ago)
You are welcome!
Diogene (14 days ago)
Grande! Ryan, you really seem to know the hospitality industry. When I arrived in Australia, I was shocked by the silly mistakes of the Restaurant and Cafe owners.
The Restaurant Boss (8 days ago)
Years and years of experience PLUS years and years of study. I will also say some common sense makes a huge difference.
ISSIE MATHURIN (28 days ago)
Hi, This is a great video. will go directly to your website.
The Restaurant Boss (27 days ago)
Terrie Hobson (1 month ago)
Good stuff
Gaith Touailat (1 month ago)
Nice video but a little confusin at the same time. Maybe somone could help me out on this one. He said in the hamburger example that it took 2 dollar to "prepare" the burger. is this with or without calculating power,delivery,sallary for staff and so on? If its not included how will you know how to price things otherwise? Im starting a Smoothie place real soon and would appreciate all the help I can get. Thanks!
The Restaurant Boss (26 days ago)
None of that matters to food cost, NONE OF THAT. Food cost is just the food.
aayan qazi (1 month ago)
The Restaurant Boss (1 month ago)
It can be, but I hope the video helped!
Shenouda Hakim (1 month ago)
If you have any Guid or form for food cost how I can get it please?
The Restaurant Boss (1 month ago)
Elijah Iaea (1 month ago)
Can you do a video on breaking down plate cost?
The Restaurant Boss (1 month ago)
This video might help: https://therestaurantboss.com/cost-options-menu
lawrence hopcroft (1 month ago)
great info I to am in the food business selling online but costs are a factor we consider as well you're the best.. thanks for the interesting video.. thumbs up..
Harry Karky (1 month ago)
Thank you for information related to food cost
The Restaurant Boss (1 month ago)
You are welcome!
Beata Zienko (2 months ago)
I'm so glad I found your channel! Having no experience or training in starting food businesses, your videos are an information goldmine so thank you so much for making them.
The Restaurant Boss (2 months ago)
Glad they are helpful! Be sure to take a look at my website as well - lots of free resources and private coaching options.
heaven on earth (2 months ago)
Cant find "GET IT NOW "link on the webpage
The Restaurant Boss (2 months ago)
Try this: https://therestaurantboss.com/restaurant-food-cost-target/
TSS (2 months ago)
Thank you for making this.
The Restaurant Boss (2 months ago)
You are welcome!
George Manos (2 months ago)
Great information BUT in this new age we have programs for up to date menu pricing and food cost targets. I think its called Chef Tec. The one I used. I'm 82 years old and have been out of the restaurant business for a number of years. This is to overwhelming for most people. Invest in a good program and when you get to the bottom line and it shows if you need to raise or lower prices. Example each time you receive food or goods into your restaurant the invoice is added to the program and divided into the categories you suggest. At the end of the month you receive a P&L Statement (Profit & Loss) Look at the bottom line and the percentages of all categories. Food cost will go up and down but most percentages will stay the same. Volume go up the more towels you needed cleaning. Food cost will differ if the cost of food goes up so does the food cost percentage. If the food cost goes up the incoming price is the same.Someone is over portioning food, Giving away product. OR STEALING FROM YOU NOT PUTTING SALES INTO CASH REGISTER. (this is the most damaging and common) Restaurant business is the hardest business to control and make money with. If your a fry cook or a waitress forget it till you've had experience in all phases of the business.(and willing to do them) A good program will help a lot,but there's a lot more to running a restaurant then can be taught to the novice. You need a feel for it. 1. Always try and give your customer more than they paid for. 2. Parse and appreciate you loyal staff and don,t be scared to fire the rest 3 Don't try to cut costs by cooking a shift. Although you must know how from cooking to washing dishes. You must greet your customers but not smother them.(Calling in the restaurant business, working the floor. The phases are 1. Listing and seating customers 2.Taking orders and hanging the guest check. 3. Cooking 4. delivering the food 5. Washing the dishes 6 Taking cash. You start with #1 the restaurant is full or seating slow. Before you get to 4 you check and help with number 2 & 3 and so on, at the end you might be taking cash.If not go in and help the dishwasher wash the dishes. Working the floor is one of the most important jobs a Restaurant owner can do. Like driving a car You paid for the gas, checked the tires, cleaned the car. Its now time to drive the car and only you can do That! If you were a customer or an employee what would you think about this restaurant owner?
The Restaurant Boss (2 months ago)
Thanks for taking the time to share your thoughts.
xzavier 5280 (3 months ago)
thanks for the Great info. I am currently in the process of starting a food truck. this process should work the same right?
The Restaurant Boss (3 months ago)
chefdevil22 (3 months ago)
The Restaurant Boss (3 months ago)
Check out this other video: https://therestaurantboss.com/how-to-set-prices-on-your-restaurant-menu
Jonathan Hughes (3 months ago)
The quality of food will increase had free be a reality. Profit margins would not need to be thought of. How much can I sell will not be thought of. How attractive I can I make my cheaply made product will not be thought of. Those are not Gods thoughts. Gods mind needs to be in us. Freely you have received all things from God. Freely give. People know what they like and want. God did not keep any good gift from us. Don't keep any good gift from another person. Big corporations need to change. God is the biggest corporation there is..He has a gift for the saved that is greater than any product in your stores not charging anything for them. Be like God is in his character.
Joel Hallet (3 months ago)
Stoked to find your youtube. We are just starting to gather data on starting up a restaurant/retail combination location similar to MOX Boarding House in Bellevue, WA, and your videos are extremely helpful!
The Restaurant Boss (3 months ago)
So glad that we are able to help! Good luck and let us know how it goes.
Thembelihle Bulube (3 months ago)
do your formula work for food trucks? and any other training videos?
Thembelihle Bulube (3 months ago)
@The Restaurant Boss thanks, i subscribed to your channel. your videos are very helpful.
The Restaurant Boss (3 months ago)
The formulas are guide for any restaurant. I have a ton of videos on this YouTube channel - check them out!
How do you record food waste
The Restaurant Boss (4 months ago)
Food waste is not factored into your food cost. It is part of your cost, if you kitchen is wasting food that is what your food cost should determine. If you want to track food waste, just use a simple waste sheet and track what gets wasted. It is a good practice.
tara suresh (4 months ago)
Chef please share me a detailed version on the plate cost
tara suresh (4 months ago)
Thank you chef for your reply I agree with you but still have doubt you said to me to Divide the Total cost to prepare the Food of 3000 pax by the Selling price to get the food cost, but my question is To arrive the Selling price of 3000 pax what should I do chef
The Restaurant Boss (4 months ago)
@tara suresh calculate how much it would cost you to prepare the food and divide that by the price you are selling it for to get your food cost.
tara suresh (4 months ago)
Chef suppose if a party comes for a 3000 pax for which the food is in buffet set up which consists of two salads, Two Appetizers, Two soups, Two Main course Lamb & chicken, two desserts how do we arrive the food cost after the party is being completed or before starting
Joshua Williams (5 months ago)
I always thought it was, how much you bought it for, then determine how many servings and how much you use divided and add in a 30 to 35% profit
The Restaurant Boss (4 months ago)
You can use similar forumlas for plate cost, but not the divide by 30-35%, that is to get a potential selling price is the totally wrong way to do it. Check out this video: https://therestaurantboss.com/how-to-set-prices-on-your-restaurant-menu/
Cece Minus (5 months ago)
very helpful...I'm so intrigued!
Lostre (5 months ago)
This was great information thank you Mr. Boss!
The Restaurant Boss (5 months ago)
Thank you - glad you enjoyed the video!
Elijah Iaea (5 months ago)
How does bacon work with touch bistro? What does bacon offer that bistro doesn’t?
The Restaurant Boss (5 months ago)
Bacon is not a POS system. It integrates with your POS so you can see exactly where your numbers are at anytime. Visit clickbacon.com to learn more.
Elijah Iaea (5 months ago)
Do you have a video breaking down plate cost? How do you determine yields for each ingredient?
The Restaurant Boss (5 months ago)
I don't get into that specifically. You just weigh the ingredient, then cook it or trim it and weight it again. Find out the loss, add that to the purchase cost. If you lost 10% of the weight, then add 10% to the purchase cost.
jΘkεr's grῖͷ (5 months ago)
Hello, I'm planning to open a Steakhouse, so can u tell me how to set price for each item that's avaliable in the menu??
The Restaurant Boss (5 months ago)
Hi! You can follow the food cost formula in this video. To explain further, I'd need to jump on a call with you. You can grab a quick One Thing call at therestaurantboss.com/hire-me and we can go from there.
lidko Helis (5 months ago)
i didn't got the cogs calculation ... can someone explain it to me broadly please .
The Restaurant Boss (5 months ago)
The COST of a GOOD that you SELL.
The Barefoot Grandma (6 months ago)
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
The Restaurant Boss (5 months ago)
So glad it's been helpful and good luck! I have coaching options available if you get into a real pickle. therestaurantboss.com/hire-me
Elijah Iaea (6 months ago)
How do you cost out a recipe or a formula for such? And how do you know yield percentages per item or ingredients?
The Restaurant Boss (6 months ago)
HI Elijah! I have a tool, clickBACON, that helps with this. Check it out - clickBACON.com
Phillip Garcia (6 months ago)
Valuable information. Thank you very much for your knowledge.
sharnpreet Kaur (1 month ago)
Hy i m shelly i dont know how to make recipe llate cost template from starting plz if you can help me i really thnkfl to uu
The Restaurant Boss (6 months ago)
Thank you!
abdul kadeer (6 months ago)
How can I set a profitable price for a single dish
The Restaurant Boss (6 months ago)
Please see this other video: https://therestaurantboss.com/how-to-set-prices-on-your-restaurant-menu/
ASH Mackey (7 months ago)
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
The Restaurant Boss (6 months ago)
Just calculate waste in dollars as a benchmark for training and improvement, that's it....
Anjela Jarrett (7 months ago)
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?
The Restaurant Boss (7 months ago)
Follow your instinct!
Anjela Jarrett (7 months ago)
It's a whole restaurant, properties and land with it... I'm just hesitant because the books
The Restaurant Boss (7 months ago)
Definitely, red flags, if you are buying their business. If you are just buying a location with equipment than who cares....keep in mind if you are buying used equipment, don't pay for the business. Most people think they are buying a business but are only buying used equipment. I don't mean on paper, you are buying a business on paper, I mean the price. Businesses have systems, clients, processes, procedures, marketing, etc... otherwise you are just buying equipment.
Prem anandh (7 months ago)
hi sir were to find a marketing budget on monthly how to fix the percentage pls give some formulas
The Restaurant Boss (7 months ago)
Hi Prem! Check out my software at clickbacon.com. It was designed to do just this!
casey b (7 months ago)
I would like to know more about this :) watching from the Philippines!
The Restaurant Boss (7 months ago)
Welcome! Glad you are finding the videos helpful.
Abayomi Oladeji (8 months ago)
Educative, thank you.
The Restaurant Boss (8 months ago)
You're welcome!
SAVITRI SEELAL (8 months ago)
thank you sir .great information,this will be very helpful to a lot of people ,doing their own business,thanks again
The Restaurant Boss (8 months ago)
You're welcome!
Thank you.
K. Jamal (8 months ago)
Dude, just thanks 💪🏻
The Restaurant Boss (8 months ago)
Ha! You're welcome!
Pravesh joshi (8 months ago)
What is portion control please explain , and how control it
The Restaurant Boss (8 months ago)
Making sure you are serving the same portions that you designed to be served.
xMeatxHeadx (8 months ago)
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?
The Restaurant Boss (8 months ago)
Great question! This is exactly why I created my software tool BACON. It helps you make sense of the numbers so you can act proactively on them. Check it out clickbacon.com
Ramblin Rotisserie (8 months ago)
I looked on your website for the Food Cost doc that you mentioned in this video but haven't found it. Is there a link you could post?
The Restaurant Boss (8 months ago)
rexcyl cataloctocan (8 months ago)
Every F&B cost controller must watch! highly recommended. THUMBS UP!!
The Restaurant Boss (8 months ago)
Thank you so much!!!
Dave Barnes (8 months ago)
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.
The Restaurant Boss (8 months ago)
Most people get plate cost and food cost confused. You are not missing anything, I was probably just not clear enough in that distinction.
Andrews lurduswamy (8 months ago)
Thanks for the video, Im a supervisor in the restaurant i would like to know as supervisor how could i control the cost, i would like to learn more please advoice
The Restaurant Boss (8 months ago)
There are many ways to control cost....portions, waste, theft, spoilage, purchasing price, selling price are just a few.
John B (8 months ago)
Hey Ryan Thank you for the video... Sweet and to the point. Keep up the good videos. God Bless You and your family
The Restaurant Boss (8 months ago)
You're welcome!
John B (8 months ago)
Sorry Best Regards John Barragan
Taleb Bagazi (8 months ago)
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
Taleb Bagazi (8 months ago)
@The Restaurant Boss can you give an example on how to find the food cost. Thank and I wish you best of luck
The Restaurant Boss (8 months ago)
Are you talking about how food waste affects food cost? IT DOESN'T. If the food spoiled or was wasted that is the kitchens fault, so they should not get a credit for it.
Rajita (8 months ago)
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!
The Restaurant Boss (8 months ago)
Glad the videos were helpful and good luck in your adventure.
Island Concierge (9 months ago)
No more big green button on your website to download "the foundation for a lifetime of restaurant success". How I can i still get a free copy of this digital publication. Please help me, thanks
The Restaurant Boss (9 months ago)
Click here and then scroll to the bottom of the page: https://therestaurantboss.com/?s=the+foundation+for+a+lifetime+of+restaurant+success
Rajiv Mahadkar (9 months ago)
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
Rajiv Mahadkar (9 months ago)
thank you
The Restaurant Boss (9 months ago)
Hi Rajiv! Sorry to read about the cafe and glad you had some "lessons learned". You can read more about my coaching services at therestaurantboss.com/coaching. That way we can block time and really dive into your questions.
Waleed Gabr (9 months ago)
Hello , i cannot find the link to get the calculation sheet from your website, can u help me ?
The Restaurant Boss (9 months ago)
You can download it here: https://therestaurantboss.com/restaurant-food-cost-target/
Chand Music (9 months ago)
What is the role of discount and Complimentary In food cost Sir..
The Restaurant Boss (9 months ago)
Well there are 3 methods of handling this. My favorite method is to account for all the food sold, then remove the full sales price from the income line and expense in a different account. So if you sold $2,000 in food today, and had $100 in coupons. You adjust your sales from $2,000 to $1,900 and expense the $100 in coupons to marketing. Now you can run your purchases against 2 numbers. The food cost for you chef would be against the full sale, they did their job, not the chefs fault you decided to run a coupon. Then for your true food cost, you can run it against the discounted number. BACON will handle all this for you if you are not using a simple food cost program please check it out, https://clickbacon.com
navin chowdhary (9 months ago)
budget process for food and beverage service management
Kisty Engel (9 months ago)
Would you be interested in a mini working vacation in the Caribbean to come 'fix' - Ie. put our kitchen pricing together?
The Restaurant Boss (9 months ago)
Hi Kisty! You are welcome to contact me and we can talk about my coaching services.
Jayda Johnson (9 months ago)
Where do you suggest we order our food from ? And what is the formula to pricing a plate out of a huge quantity of goods?
The Restaurant Boss (9 months ago)
I do not recommend where to order food, whatever is best for you. To calculate the cost of food on a plate, add up the cost of all the ingredients to make the plate of food. This very complex, but actually simple.
Yogesh Prabhakar (9 months ago)
Very easy way to explain this 👌👌👌👍👍👍
The Restaurant Boss (9 months ago)
Thank you.
Yulfiawan Yulfiawan (10 months ago)
thank you so much.. keep posting ^^
The Restaurant Boss (10 months ago)
Thank you! We post weekly...be sure to subscribe!
shehzad anwar (10 months ago)
What should be the buffet food cost?
The Restaurant Boss (10 months ago)
Overall, it should be roughly the same as your entire menu, but individually, just like your menu, items can range from 20% to 50%.
RAJA Kamran (10 months ago)
Sir I need more information cost and storekeeper
The Restaurant Boss (10 months ago)
I am sorry...can you be a little clearer on what you are looking for?
RAJA Kamran (10 months ago)
Please send me sir
Tania Bastien (10 months ago)
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!
The Restaurant Boss (10 months ago)
There are many out there but to be honest they are more complex than they need to be, just pull out a piece of paper and do some math. You don't have to be perfect, just within a few cents. I think its more important if you are overwhlemed by this process to know your weekly and month total food cost, rather than each plate. Then if there is an issue you can dig more into each plate. Have you seen this software: https://clickbacon.com. My team created it for this exact reason.
KimNikkol Patton (11 months ago)
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.
KimNikkol Patton (11 months ago)
Excellent explanation of equations. Learning so much. Downloading the COG average calculation workbook now. Thanks
The Restaurant Boss (11 months ago)
Your welcome! Hope it's helpful.
DURGA DHAKAL (11 months ago)
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.
The Restaurant Boss (11 months ago)
Please visit my website for more information and reach out via email. https://therestaurantboss.com
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.
The Restaurant Boss absolutely. Big difference between a Mexican restaurant and a high end steak place when it comes to food cost. I know a guy here in Delray who runs a 50% food cost but he also does bottle service later in in the evening as his restaurant morphs into a club/bar. The margin on the bottle of vodka is much better.
The Restaurant Boss (11 months ago)
Off course for budgeting and pre-opening, but telling an owner they are running a 33% food cost and that is too high without knowing anything else is JUST PLAIN IGNORANT. To your point, this is why I wish more prospective owners would consult with an expert when putting together a budget as we have seen enough examples to know where they should be based on the type of service, location, quality, guest expectation etc...
Heyyyy….thanks, your info was very informative! Question: Can I use this formula for Private Chef Services and Event Catering, also??
The Restaurant Boss (11 months ago)
Its all the same.
great video: " A financially healthy restaurant typically has food costs between 25 and 35 percent, but you can get away with spending more on ingredients if you spend less on labor, and vice versa." from smallbusinesschron website
The Restaurant Boss (11 months ago)
That is called prime cost and you are absolutely correct. I have clients with 50% food cost making a TON of money.
Georgia Harding (1 year ago)
Your video really help me thanks a lot
The Restaurant Boss (1 year ago)
ExMachina70 (1 year ago)
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?
The Restaurant Boss (1 year ago)
Well your partner is completely wrong by industry standards...also my common sense it makes no sense. You can't break down each task with a labor component. You can add them in total. Look for my videos on Prime Cost.
Janise Bolden-Jackson (1 year ago)
Contemplating opening a small restaurant in the near future; my life long dream. Really appreciate the information!
Marketing Food Online (1 year ago)
great info I to am in the food business selling online but costs are a factor we consider as well
Denise Reilly (1 year ago)
How to make Mexican rice
The Restaurant Boss (1 year ago)
just google that, a million recipes.
explor pakistan (1 year ago)
hi, Excellent advice for beginners...i went on to your website to download the kit but its not for free...
The Restaurant Boss (1 year ago)
Which kit? I have a small video series that is free on the Start Here page, its a bit dated and it getting updated soon, but still great information.
Eric Downs (1 year ago)
Where is the other video that describes how to vary the price of the burger. We do pizza and sometimes it is hard to calculate
Eric Downs (1 year ago)
Market Minus is awesome. Thanks for the info. This allows me to really upscale some of my pizzas! Of course how do we find out what the market will pay? That is the hard part.
The Restaurant Boss (1 year ago)
Here you go...Cost Plus Pricing or Market Minus Pricing https://therestaurantboss.com/how-to-set-prices-on-your-restaurant-menu/
ExMachina70 (1 year ago)
Don't forget the "The" when you type the domain name. I made the mistake of typing www.restaurantboss.com and thought, "Shit! It's no longer available!"
The Restaurant Boss (1 year ago)
thank its www.TheRestaurantBoss.com
Sagar Rijal (1 year ago)
The Restaurant Boss (1 year ago)
Jason Lau (1 year ago)
this is very helpful. pls share inventory levels for perishable items. Likewise, what should you consider in planning w poor forecast
Dominique Pulliam (1 year ago)
Thank you very helpful
1NeoSoulChild (1 year ago)
Question... the sba.gov website describes COGS as the cost of materials + labor Should we be considering labor and all materials (disposable) used to serve each plate
1NeoSoulChild (1 year ago)
Ryan Gromfin University 😁
FARAH HUSSAIN (1 year ago)
Hi ! I am planning to start a small food venture.. But going forward want to have outlets of it all across.. Should I first start a home based venture.. If so would it make it difficult for me to incorporate values later in a store format? As in if I want it to be presented in very earthy fashion would it matter if for now I do a home business and sell in plastic containers
Debora Sousa (1 year ago)
Sorry but I am doing business in college and. A need to add merging. Profit on my. Dish of 65% and. I don’t know how
Roger Rathbun (1 year ago)
How do I calculate my employee wages into each plate ?
shishupal pal (3 months ago)
Plz change is Hindi
The Restaurant Boss (10 months ago)
You don't, labor is a totally seperate calculation. You use prime cost to determine your wages and cogs sold. Checkout this video: https://clickbacon.com/software-demo
Hurnake Dhillon (10 months ago)
Roger Rathbun bump
Safdar Shaik (1 year ago)
Sir,in your website do you have detailed analysis of f&b costing.
nick Hernandez (1 year ago)
Hey bud I have been working at a restaurant for so long. Started as a regular Cook moved up to sous Chef, well we are constantly looking for new Cheffs because they keep quitting well I know everything there is in that restaurant. They pretty much put me in charge and I am running the kitchen. In no way am I calling myself a chef because I still have a lot more to learn. Just really started studying food costs and would like to know. What should I do when the Chef didn't have the paper for our last food purchase so I could take a beging inventory?
Nelson Cienfuegos (1 year ago)
Thank you for this. Its hard to run a place but glad to see there's help
Igor I. (1 year ago)
Man I'm gonna open a fast casual restaurant in nyc with your training. This better not be bs.
The Restaurant Boss (1 year ago)
Hey Igor, sorry for the delayed response. I think you can see I am not full of BS dude.
Prakash Sapkota (1 year ago)
I am planning to start a restraunt business so how to start or elsewhere what are the things that I should keep in mind. Plz reply to my e mail-- [email protected]
The Restaurant Boss (1 year ago)
Aamir Ahmad (1 year ago)
Can you please explain me what what is KPI and how does it work in detail Thanks
Aamir Ahmad (1 year ago)
The Restaurant Boss Please can you give me some example how make restaurant KPI and how does it impact over businesses. I appreciate for any reply Thanks again
The Restaurant Boss (1 year ago)
KPI is just short for Key Performance Indicator, they can be anything that is measurable and important to your business.
vasudev charan (1 year ago)
Thank you so much for being kind and so clear , after few days I have an interview for restaurant manager ( currently I am working as supervisor ) please let me know what they want to know from me . Thank you
The Restaurant Boss (1 year ago)
Ask them what they want you to know.
Diseye Ndiomu (1 year ago)
I really needed this information, thank you for your help with this lesson.
Titus Nangolo (1 year ago)
This presentation is very very much informative, keep it up each one teach one.
AAMIR AHMAD AHMAD (1 year ago)
could you please explain me what is the job role of a cafe area manager .
The Restaurant Boss (1 year ago)
if by area you mean you manage multiple stores, than that is exactly your job. To ensure that each unit is constantly raising their standards, following processes and procedures and exceeding guests expectations.
Margeaux Goetze (1 year ago)
Hi Ryan, what would you do if you start a new restaurant and you have an existing restaurant but you want to transfer some of the stock from the existing place to the new place? where would you add that stock value to your COGS calculation? with purchases?
The Restaurant Boss (1 year ago)
Transfers should lower the cogs in the restaurant it transfers out of and increases the cogs at the restaurant it transfers into.
Rajesh Kumar (1 year ago)
B. N. N N
The Restaurant Boss (1 year ago)
Stefaan Codron (1 year ago)
Thanks for all your advise and mentorship, and looking forward in using Click bacon as part of our startup restaurant in Tasmania, Australia
The Restaurant Boss (1 year ago)
We have lots of users in Australia. Let me know if I can help.
Stefaan Codron (1 year ago)
Hi, Will food cost calculation /database become part of Click Bacon?
The Restaurant Boss (1 year ago)
Individual recipe costing, yes we have completed the build. We are going to be beta testing it for a while.

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