How to Calculate Food Cost || How to Calculate Selling Price
Вставка
- Опубліковано 24 лип 2024
- #foodcosting
In this video I will be teaching you how to properly calculate for the food cost and the selling price of food in restaurants and other establishments. This is just one of the many ways on how to calculate for the selling price of every recipe.
This is my book reference but I just modified some in a way that I find is easier for me to understand and impart with you:
Ph.D. Rd, P. J., & Theis, M. (2015). Foodservice Management: Principles and Practices (13th ed.). Pearson.
Please like and follow:
facebook: / cookingcaloriesknowtri...
Donate on: www.buymeacoffee.com/cookingc...
Donate on my paypal: www.paypal.com/donate/?hosted...
Or you can donate on my channel by clicking the "THANKS" button below the video.
Thank you so much!!! - Навчання та стиль
Thanks Chef
This is the best video regarding costing a recipe.
God blessed you
Thank you so much!!! I am flattered.
this is such a clear explanation! thanks!
Glad you liked it! Thank you also!
Thanks for upload the video.
Very helpful.
God blessed you
Thank you!!! Glad you appreciate it.
That's great! Thanks for this video.🤗
Glad you liked it! Thanks for watching!
Big help ito sa mga business minded diyan, sa mga baker..
Yes kailangan nila ito tamang pagpresyo para di malugi.
Wonderful sharing friend
thank you so much for watching!
nice sharing on how to calculate food cost
thank you so much! sana naintindihan niyo.
Informative and Needed if your are into food business. Thanks for sharing sis.
Oo nga para malaman ang tamang pagpresyo ng pagkain. Yung iba kasi cost of ingredients lang tinitingnan, hindi na binibilang ang ibang expenses. Thanks for visiting po!
very handy tip!
thanks for sharing
Thanks so much for your kind words. Take care always!
well explained.thank you so much
Thank you po!!!
Great video . Thanks for sharing
Thank you!!!
Very nice way really I understood all po thanks
Thanks also for dropping by my channel and watching my video. Really appreciate it.
Love form Nigeria. I learnt alot
Thank you very much! From Philippines!
Great help it was
Please upload more videos which will definitely help us
Thanks a lot
Love your videos
Thank you so much!!!
Thank you sooo much.
You're welcome!
nice one.. thanks teach for sharing👏
hehehe thanks for watching!
Thanks for this its helps like me us a student✌️
You're welcome! Thank you for your feedback!
Very good upload 👍👍
Thanks for the visit!
Thankyou 😘❤️
You’re welcome 😊 Thank you also!
Wow great explanation
Please make some vedio regarding case study like how to take any disease type patient and his/her biochemical reports and medication with diet all study how how we did it please share if you have
Thank you so much for your feedback. I am not actually connected to the clinical field, I am in the academe but I will try to find cases that we usually use in school and our hospital partners during exposure. Thank you so much I really appreciate this.
thank you bK PWEDI REQUEST inventory nanaman hehehe
Ay hindi ko po mapromise hehehe. Thank you po!!!
One more question please, how did you determine that your recipe is for 10 servings? Or it's just an example as well like the sugar price? Thanks
It depends on your portioning. When you finish cooking, you need to determine how many servings the recipe can make. Or if you copied the recipe online, you can find how many servings from where you copied it. If not, you need to do your own.
@@CookingCalories
Thank you very much, your way of explaining is very simple to understand. I hope you do more videos explaining food cost, plate cost, gp etc ... thanks
@@jamallaaib2286 wow thank you so much! I will do my best to work on these videos. Hopefully, I will be spared more time. Thanks again.
Really Good work, can you tell as of above video if selling P16.28, what is the profit percentage will be ? after calculate total food cost per serving(P6.51), where to add over head cost? Thank you
Hello! It is up to you how much percentage you will alot for your overhead cost. For example, if the food cost percentage is 30%, the rest can be divided among labor cost, overhead and profit. Some establishments allow 15% for profit, 20% labor cost, 30% overhead cost and 5% other expenses.
@@CookingCalories Appreciated for your quick response. Thank you
@@dayadesilva7144 You're welcome and also thanks for watching!!!
how about the formula for food package cost? (badly needed for our group business plan project haha)
Same. Follow mo lang yan per recipe. Wag mo nalang idivide per serving.
Great video but I have one question though.I'm about to open my small scale home based potato chips business.so will it also gonna work with my potato chips business?I mean calculating total food cost and then multiplying it by three will be enough to find selling price for my potato chips and generate profit?or do we also need to add 10 percent more to that number that we got by multiplying total food cost by 3?
Usually x3 is enough.
Subscribed
Thank you!
thank you nka help talaga sa akin sana tama yung sinagot ko sa food costing ko sa project plan ko sa school works ko.
Welcome. Madami pang paraan para macompute ang costing. This is just one way. Kung magtatanong yung teacher mo ng explanation make sure lang na naintindihan mo yung process. Thank you!!!
@@CookingCalories more videos about accounting please yung understandable talaga yung gaya ko na hindi talaga mka intindi
@@camillefederico8207 Naku di ko po mapromise kasi hindi po ako accountancy or any related. Nutrition major po. Part lang ng isang subject namin ang costing kaya naishare ko. Thank you!!!
How would you compute the yield % of the coconut?
Sorry what do you mean?
hi, do u have po ba a google sheet or excel version of this po? thank u for this video. very helpful
Sorry wala pa po. Thanks po sa feedback!
How come po 2 cups = 480 grams?
If 1 cup apf is equivalent of 130 grams?
Sorry for asking, I'm just confused on that part..
Oo nga ngayon ko lang din napansin, sorry po, tama po yung sainyo. Siguro while calculating na x2 ko pa kaya nadoble na tuloy. Thanks for noticing. But kahit na mali po yung value, yung process naman po did not change. Thanks so much for this feedback.
Sa pgsesearch ko po, I noticed magkakaiba din po ang mga measurements ng iba... 130 grams may 125 grams may nabasa pa nga ako 135grams/cup.. bakit po ganun? Hehe
@@emalyncortez9007 hindi ka talaga makakakuha ng mga exact na measurements dear yung iba ay naround off na. Depende din kung anung measurement ang gamit, metric ba siya sa US, UK etc. Tsaka depende din sa ingredient mismo kasi iba ibang ingredients magkaiba ang weight ng 1 cup nila.
I guess yung 480 grams is euro grams po ganon yung nakita ko sa isang app e
How did you compute the ml naman po? The wet ingredients po? Thank you!
Same parin po just get the price per ml.
How do we determine that the unit of sugar is p28.00 / 1000 g ? This p28.00 where is it coming from?
Prices provided in the video are example. You need to find out when buying ingredients for your recipe. If you don't know the exact prices, you can't do proper costing.
@@CookingCalories
Thank you for the clarification
@@jamallaaib2286 you're welcome! Thanks for watching!!!
You put 100 on denominator is that your selling price of dish or that is fixed amount?
That is fixed. It means 100% (represents your total income).
@@CookingCalories thank you so much dear❤️ i hope you great success ahead.
@@unitedforever7586 Thank you so much!!!
Thanks so much for the quick response ❤ How did you come about the "1000g". E.g 280.00/1000 for sugar
And for baking powder how did you come about "200g" 27.75/200g. Can you explain how you came about the number. Thanks so much.
Those are just example of prices. 280 pesos per 1000g or 1kg of sugar. So for you to do the costing, you need to know the actual prices in the market.
Do you have free templates?
Sorry wala po. But I will try to create one. I will just update you. Thanks!
what food are you making?
Buko pandan pancake I think 🤔 😂
peso mark up is ung final cost na po ba?
Final cost po is total pa lang ng raw ingredients. Wala pang mark up yun. Selling price is yung may mark up na.
dapat noon ko po to nalaman eheheheh mahirap mag presyo
Thank you po! Yun nga struggle ng iba magpresyo ng mga products nila.
Can someone please help me in understanding that where is profit percentage in this formula because everything considered is the cost only so where is the profit?
You can allocate 10% for the profit if you wish. As I emphasized only in this tutorial is the food cost. ☺️
@@CookingCalories 10% of the Selling Price po ba?
@@zeronxepher4167 yes pwede.
@@CookingCalories so kung ang selling price ko po ay P60 per serving, ang profit ko po ay P6?
@@zeronxepher4167 yes po. Pero actually po sobra pa jan yung profit kasi dun sa pagcompute mo pa lang ng selling price kanina may profit na yan. Yun lang ang problema hindi siya properly naka allocate sa video. Maybe I will make a video next time na nakabreak down na lahat hindi lang food cost.
Do you include LPG gas cost in your food cost
LPG is included in the other expenses. Food cost is purely expenses for the ingredients.
Pano po I calculate ang lpg?
Hello po, can i ask how did you get the 2 cups = 480g ?
Hello! I made a mistake on that one I think. Because 2 cups of flour is roughly around 240g. For conversion, you can just find conversions online.
@@CookingCalories Mag kakaiba po yung mga sagot, yung iba 220g yung iba 250g naman po. Ano po yung tama?
Most of the articles naman na nabasa ko ay nasa 240-250. Kaya pwede follow mo nalang si 250. Mga average weights lang yan.
www.cupcakeproject.com/how-much-does-a-cup-of-flour-weigh/
Read this one also.
@@CookingCalories THANK YOU SO MUCH PO❤️❤️❤️
Paano po nacompute ung yield na 10 servings? Thank you
Yield means kaagano karami ang magagawa. So nakadepende po yun sainyo kung ilang portions gusto niyo. Dito sa recipe na to nakapredetermined na siya pagsearch ko ng recipe ay meron nang yield.
Paano po makuhaaaa mark up ko 😂 di ko ma-gets kung paano nakuha yun. Ang nilagay ko sakin 100/65 = 1.5 mark up, since home based nmn ako tas inexperienced. Magsisimula palang ako. Tama kaya yung 100/65 na mark up? 😂
Ok naman po yan sa starting lalo na kung wala pa kayo masyadong gastos sa sa negosyo kundi food pa lang. Ibig sabihin po kasi niyang 65 ay 65% ng total expenses ninyo ay food cost lang. Yung remaining na 35% ay dun mo na kukunin yung gas, electricity at kung wala pa kayong binabayarang labor. Pero kapag lumaki na yung business ninyo katulad ng restaurants nasa 20-30% ng total sales ang food cost nila. Kaya nga napapansin natin na kapag kumakain tayo sa mamahaling restaurant ay sinasabi nating ang simpleng ng pagkain pero pagkamahal mahal kasi 20-30% nalang ng price ang pagkain at ang remaining na 70-80% ay napunta na sa labor, ambiance, operating cost at kung anu anu pa.
Please help for raddi wala and street footpath vendor please
Sorry I don't understand.
@@CookingCalories food cart h Street par rolls ka kaam h or raw material boht expansive ho gaya h samj nahi aa raha ki rate kya rakhu m rolls ka
Is it applicable for factories? Let say a potato chip firm, how to add the labor cost manufacturing cost, factory over and etc. Thanks a lot :)
Yes! Can also be used especially in determining the cost of food. But I'm not quite sure how firms calculate their labor cost and other overhead costs. I'm sorry about that.
anong food po yan yong lulutuin????
Parang buko pandan pie ata.
paano po niyo nakuha yung 45
Aling 45 po?
Paano po nkuha ung 1000 gram po
1kg is equivalent to 1000g.
Hi. What about tax? How to include?
I'm not an expert about taxation. But in my country they add additional 12% value added tax on top of the selling price.
Paano po nakuha yung unit cost?
Unit cost po ay yung price ng nabili mo.
good job madam ....are u from hotel indusrty
Thank you! I'm in the academe related to food service.
@@CookingCalories you mean ur teacher/profeesor/lecturer in hotel management
Paano naging 8 leaves yung 4 leaves
Sample price lang po yan. 5 pesos per 8 leaves.
Paano po makukuha kung ilang serving
Pag formulate ng recipe kayo po magdetermine kung ilang servings. O kaya naman pag kinuha sa internet makikita niyo sa ilalim ng recipe nakalagay ang yield.
Meron po ba kayong fb account?so i can message u directly?
@@marieanderson1100 you can reach me through my fb page facebook.com/cookingcaloriesknowtrition
Are u a Filipino?
yes :)
it would be more good if it would have done in excel
Yeah I also thought so. Maybe next time. Thank you!!!
Tama po ba na 100/40?
Tama naman po. 40% ang gastos sa pagkain, then 60% para sa income at ibang expenses.
@@CookingCalories pano pa naging ganyan ang formula po.?
@@phibogz6323 Guide lang po yung 100/40 as I explained po depende sainyo kung ano gagamitin niyong percentage at kung panu niy idistribute yung percentage. Depende po kung ganu kalaki yung business niyo. Pwedeng 100/30, pwede din 100/50. Ibig sabihin po kasi niyan 100 (representation ng income niyo), yung 40 sa ilalim (yun yung food cost percentage or yung gastos niyo sa paggawa ng pagkain).Yan po ginagamit namin as reference pag may catering kami, binase ko rin sa book sa ginagamit namin.
Thank u po mam na gets ko na po :)
Tinry ko na po kanina sa home made pizza ko. Thanks a lot 👍👍👍
@@phibogz6323 Welcome po! Sana po nakatulong.
Turip ip ip turip
🤔🤔🤔
what if gagawa ako ng burger sauce tapos need ko ng 10 batch same computation pa rin po ba?
example
One batch of tatare sauce:
Mayo 500g
White onion diced 40g
Shallot diced 20g
Celery diced 40g
Lemon juice 30g
Lento pickle 20g
Baby Cocumber pickle 20g
Capers 20g
Chives 8g
Dill leaves 2g
Salt 1g
mag iiba ba yung computation pag gumawa ako ng 10 batches?
Hindi po. Same lang.
@@CookingCalories salamat po 👌🏽❤️