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.
Great job, Boss! I just subscribed. So many restaurants fail because they don't this exact info you have on your channel! I hope everyone is going to survive these hard times and get back to normal business! My people ( the waiters ) suffer as well as the restaurant owners right now! We are all hoping for a quick recovery! Keep up the good job!
Great job man. One thing, is it smart that Im 19 and I already knew how to control inventory and calculate usage, cost and sales at such age.. Not really, where I live; Saudi Arabia. I worked at McDonald's since I was 17 until recently , I followed my vision and set a goal, opened a very special food truck .. The speciality within this food-truck you can say is that because of lack of food trucks in my home place. I gained $22.776 for my first month. All of this is really a big thanks which goes sincerely to McDonalds. It taught me everything. Ive been a part of this empire a great time, made hard to be sure and didn't waste a second on trying to find what customers need , their demands , and lastly fix them with a big smile on their face. Cannot mention all the valuable things I gained from the great business.. I really hope from everyone to widen their perspective and see the valuable secrets and reveal it , a very great chance you could be a great business man one day.. good luck to everyone!
Very happy to have this channel. I my case i serve different menus daily so how do would i value my inventory left from the previous month to make it the opening stock for the new month
We're happy to have you here! The fact that you serve different menus each day doesn't change anything. Ryan doesn't teach inventory for most operators but it's as simple as establishing a value for everything at the beginning of the month and counting it at the end of the month. The ending inventory of one month is the beginning inventory for your next month. Hope that helps! -Dawn, Team TRB
Here is the importance of food costs: - It determines your probability - Lower Food Cost = Higher Profits - Properly Price Your Menu - Optimize your menu - It's not what you spent on food Thank you for sharing this timeless, valuable information and clarity of the formula. It is indeed helpful for every restaurant owner. Kudos to you! 🙌
Been operating a restaurant for year now, but i never followed any of this, now that i have this info, i am trying to put the guidelines in place, thanks alot for this
So glad the video was helpful! If you need more help setting up systems for your restaurant, I recommend checking out my SCALE program at scalemyrestaurant.com.
Thank you so much !! My parents have a restaurant and they’d actually teach me but i just feel like i need to learn it myself and thankfully i found your channel :))
Awesome! You should also check out my free toolkit that's filled with tons of free worksheets, templates, guides, etc. www.therestaurantboss.com/toolkit
Awesome stuff Ryan Gromfin! You do speak like a Boss and your formulas and style is simple awesome, love the fact you are straight to the point and no music!
Thanks a lot for sharing it. It is helpful. As an additional information, I also create a dashboard tool to manage the restaurant. Just copy and paste this following title: Restaurant Management System - Food cost control - Dashboard Tutorial in Excel
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.
I am a recent graduate from culinary school and I am planning on opening my own restaurant in the near future. I just wanted to say thank you for this video and I will be visiting your site.
I am thinking about a new type of restaurants: eating-spots in eating-spots, food keeps changing, chefs also rotate this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days menu is influenced by the live input of the people via an app
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!
this guy is an absolute genius! When people come to me for money or help starting a new bar/resteraunt, I will direct them to his videos and tell them to watch and report back to me so I can quiz them. if they come back to me and they indicate that the video has taken the wind out of their sail, I politely tell them that perhaps it's just not the right time for them to try this. It's really common to encounter wide eyed, "inspired" young chefs who get lost in the idea of owning their own restaurant and think that their culinary genius will surely float their vision of becoming a James Beard award winning multi millionaire chef/ restaurant owner, and my best advise to them is that they can name ANY major metropolis, and I'll be able to find them at least a half dozen chefs, that were likely MUCH better than they are, who all died chasing their dreams BECAUSE they weren't prepared to dedicate themselves enough to even learn the basics.. inluding everything The Restaurant Boss says in his videos. What a great channel. Thanks Chef!
Hi! is there a specific question that you have? It is too hard to coach somebody though the entire process via UA-cam. I can answer one question, but other than that, I offer coaching services so we can tailor everything to your business. therestaurantboss.com/hire-me
Hi! I no longer use Excel spreadsheets as I've created a very easy-to-use and more accurate than Excel software tool called clickBACON. Please check it out at clickBACON.com
Great video as usual, Ryan. I did not see the guide mentioned in the video on your website however. It may be b/c it is now several years after the vid was created, so no worries.
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
I Know You!! Holy cow I can’t believe I was brushing up on my chef’s math, cuz that was my worst class at JWU and it’s Ryan from my freshman year dorm! Hope you’re doing well buddy
Funny thing is, is that I’m sure that I’m likely one of the only select viewers of this video who’s watching it as to have a quick review for an upcoming Registered Dietitian board exam (which mine happens to be tomorrow 🤣). This’ll likely help to further boost my odds of passing the thing 🤣 This was a pretty informational vid! And of course, I always love seeing that there’s many in the comments who own restaurants, I wish you all nothing but success!
Hey Thanks Roland Sylvain , check out the full video series at therestaurantboss.com for a way more detailed look at restaurant financials and costing formulas.
Do you have any videos explaining the importance of maintaining balanced beginning and ending inventories, so you are only buying what you sell for a good food cost
Hey Jeff! I have 2 videos for you to watch: 1. therestaurantboss.com/do-not-teach-restaurant-inventory/ 2. therestaurantboss.com/calculate-food-cost-my-way/
Glad i seen this video , i had noticed one thing in indian restaurant that they had vast menu card but the food items in main course are more the same , but pricing varies as they put a tag on a dish like "special nonveg or Paneer tikka , butter chicken masala etc. In reality they put same vegetable stock and gravy in all dishes but charge higher for some dishes despite they taste the same.
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.
I am thinking about a new type of restaurants: eating-spots in eating-spots, food keeps changing, chefs also rotate this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days menu is influenced by the live input of the people via an app
hey I'm planning to start a takeaway only restaurant, any tips about that in terms of cost, mistakes to avoid etc. would love to see a video about that. and also great work there, you're really helping a lot of newbies, thumbs up!
opening stock + net purchases - closing stock will give you food cost. Then food cost divided by monthly sale & multiply by 100 will give you food cost percentage. Thank you soo much.
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
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.
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.
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...
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.
I am thinking about a new type of restaurants: eating-spots in eating-spots, food keeps changing, chefs also rotate this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days menu is influenced by the live input of the people via an app
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?
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
I would check with the environmental health office in your state and county before even considering selling from home. Many states and counties do not allow food prep and sale at home due to sanitation rules.
If the health department doesn't allow it, see if you can rent a commercial kitchen for every time you have to cook. At least they are inspected, have a sanitation rate, and you can get a temporary permit to operate from the environmental health office. If you want to know more, consult the US Food Code, 2009. You can download it from the Internet.
Hey, thanks a lot for the video! this might be a silly question, but how do you determine the inventory amount for the COGS formula? is that the value of foods remaining in inventory? or in other words, the amount of money I paid for them through suppliers? Thank you.
to determine inventory, you need to actually count the product on your shelves and multiply it by the cost of that product. There are ways to get very accurate COGS without taking inventory. I have developed an system that will do this for you...clickbacon.com
Thanks! I will check that out. You also mention in the video that there is another video talking about 'how much the hamburger costs' - I can't find it though..
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
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
good day. i would like to know 1st of all how do i do a daily inventory of the food and drinks. the drinks are a lot simpler than the food. how can i do an inventory of the food that was sold daily. for example in jamaica we sell saltfish fritters, how do i do an inventory at the beginning of the day and then at the end of the day to keep track of the fritters that were made and sold
Jenny: Hope you got your question answered. If not, the first step is to get your recipe standardized, meaning knowing the exact amount of each ingredient used in the recipe and keeping that amount consistent. Once the recipe is standardized, you will get a good handle on how much raw material (ingredient) you used from your inventory to prepare a batch of fritters. Another important point is getting your recipe cost (for e.g. saltfish fritters) down to dollar and cents. You can calculate unit cost of each ingredient (and therefore recipe) and know the exact amount you are spending on inventory. By the way, don't forget to factor in "food shrinkage" in recipe costing.
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?
Hi Ryan, Great video, as always. If a restaurant sells packaged / bottled salad dressing, do you choose to include the cost of the bottles and labels in COGS as a category like, COGS - Packaging or do you put the packaging costs in the same account as, e.g., straws, to-go bags, and paper napkins? thanks, and happy 4th!
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
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!
Hi , I m in Australia, and I am planing to open fusion Indian restaurant kind of south to north. But trying to figure out where to start. if u can suggest about how to pick “ location “plz.
sir i was f & B supervisor and now i got a job as a assistant restaurant manager in a restaurant chain can u give me some ideas how to work as assistant manager.
Construction is Impossible to predict I am a part time chef and a licensed contractor. I highly recommend pricing in the best you can and come up with a price and allow multiple contractor's to bid on the job at a set price and make sure you include a finish deadline that needs to be met.
Just subbed I'm a little green to food management. I'm going to be taking a new role and I subscribed to your channel based how informative this video was thank you and can't wait to flood you with questions like you said. I will also be checking out your website here in the very near future. Thank you
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.
Glad they are helpful! Be sure to take a look at my website as well - lots of free resources and private coaching options.
@@Therestaurantboss has been in a long long and long term
Thanks a lot
Wow amazing teaching method. Every thing is Crystal clear. Good work Mr boss
Thanks a million
-Dawn, Team TRB
Great job, Boss! I just subscribed. So many restaurants fail because they don't this exact info you have on your channel! I hope everyone is going to survive these hard times and get back to normal business! My people ( the waiters ) suffer as well as the restaurant owners right now! We are all hoping for a quick recovery! Keep up the good job!
Thank you and I wish you all the best in your restaurant's road to recovery.
Great job man. One thing, is it smart that Im 19 and I already knew how to control inventory and calculate usage, cost and sales at such age.. Not really, where I live; Saudi Arabia. I worked at McDonald's since I was 17 until recently , I followed my vision and set a goal, opened a very special food truck .. The speciality within this food-truck you can say is that because of lack of food trucks in my home place. I gained $22.776 for my first month. All of this is really a big thanks which goes sincerely to McDonalds. It taught me everything. Ive been a part of this empire a great time, made hard to be sure and didn't waste a second on trying to find what customers need , their demands , and lastly fix them with a big smile on their face. Cannot mention all the valuable things I gained from the great business.. I really hope from everyone to widen their perspective and see the valuable secrets and reveal it , a very great chance you could be a great business man one day.. good luck to everyone!
Very happy to have this channel. I my case i serve different menus daily so how do would i value my inventory left from the previous month to make it the opening stock for the new month
We're happy to have you here! The fact that you serve different menus each day doesn't change anything. Ryan doesn't teach inventory for most operators but it's as simple as establishing a value for everything at the beginning of the month and counting it at the end of the month. The ending inventory of one month is the beginning inventory for your next month. Hope that helps! -Dawn, Team TRB
Here is the importance of food costs:
- It determines your probability
- Lower Food Cost = Higher Profits
- Properly Price Your Menu
- Optimize your menu
- It's not what you spent on food
Thank you for sharing this timeless, valuable information and clarity of the formula. It is indeed helpful for every restaurant owner. Kudos to you! 🙌
Thank you for taking the time to comment!
Been operating a restaurant for year now, but i never followed any of this, now that i have this info, i am trying to put the guidelines in place, thanks alot for this
So glad the video was helpful! If you need more help setting up systems for your restaurant, I recommend checking out my SCALE program at scalemyrestaurant.com.
Thank you so much !! My parents have a restaurant and they’d actually teach me but i just feel like i need to learn it myself and thankfully i found your channel :))
Awesome! You should also check out my free toolkit that's filled with tons of free worksheets, templates, guides, etc. www.therestaurantboss.com/toolkit
thank you....I'm starting a small restaurant in 2016. I am learning as I go so this is excellent advice for me.
My Pleasure...
Ajmal Millar how did it go mate?? i hope business is doing great, best wishes.
Ajmal Millar hows it going bro
hows your restaurant bro?
How is the restaurant going?
Every F&B cost controller must watch! highly recommended. THUMBS UP!!
Thank you so much!!!
Awesome stuff Ryan Gromfin!
You do speak like a Boss and your formulas and style is simple awesome, love the fact you are straight to the point and no music!
Thank you so much! Food costing can be made too complicated. I definitely like getting to the point and making it easier. Glad this video helped you.
Thanks a lot for sharing it. It is helpful. As an additional information, I also create a dashboard tool to manage the restaurant. Just copy and paste this following title: Restaurant Management System - Food cost control - Dashboard Tutorial in Excel
Excel is exactly how Ryan used to do things before he created the software!
-Dawn, Team TRB
Thank you for the great information. I know how important it is to have a good foundation and you tackle every topic in a very objective way.
Restaurant Boss,
My students really enjoyed your teaching style and are making their journey in culinary arts much easier.
Thanks.
I love to read this and happy to be a virtual mentor through my videos.
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.
Years and years of experience PLUS years and years of study. I will also say some common sense makes a huge difference.
I am a recent graduate from culinary school and I am planning on opening my own restaurant in the near future. I just wanted to say thank you for this video and I will be visiting your site.
So glad you enjoyed the video... let me know if I can help you with anything regarding your restaurant!
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days
menu is influenced by the live input of the people via an app
Simple, clear and amazing explanation!!! Thank you so much.
Glad you liked it
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!
So glad that we are able to help! Good luck and let us know how it goes.
this guy is an absolute genius! When people come to me for money or help starting a new bar/resteraunt, I will direct them to his videos and tell them to watch and report back to me so I can quiz them. if they come back to me and they indicate that the video has taken the wind out of their sail, I politely tell them that perhaps it's just not the right time for them to try this. It's really common to encounter wide eyed, "inspired" young chefs who get lost in the idea of owning their own restaurant and think that their culinary genius will surely float their vision of becoming a James Beard award winning multi millionaire chef/ restaurant owner, and my best advise to them is that they can name ANY major metropolis, and I'll be able to find them at least a half dozen chefs, that were likely MUCH better than they are, who all died chasing their dreams BECAUSE they weren't prepared to dedicate themselves enough to even learn the basics.. inluding everything The Restaurant Boss says in his videos.
What a great channel. Thanks Chef!
Thanks buddy, love having you here.
great info I to am in the food business selling online but costs are a factor we consider as well
I watched this again and I want to give it another thumbs up!
AWESOME - thank you!
thank you very much sharing your idea... sir can you tell me how we should setup bar and restraunt.
Hi! is there a specific question that you have? It is too hard to coach somebody though the entire process via UA-cam. I can answer one question, but other than that, I offer coaching services so we can tailor everything to your business. therestaurantboss.com/hire-me
I really needed this information, thank you for your help with this lesson.
Happy to watch this video i ahve been having alot of issues on my food cost lately I WORK FOR MOVENPICK ICE CREAM ABUJA NIGERIA
Thanks, Your video is great and very helpful. Please upload Recipe costing in Excel sheet with formula.
Hi! I no longer use Excel spreadsheets as I've created a very easy-to-use and more accurate than Excel software tool called clickBACON. Please check it out at clickBACON.com
Great video as usual, Ryan. I did not see the guide mentioned in the video on your website however. It may be b/c it is now several years after the vid was created, so no worries.
Hey Christopher! You can find the document here: therestaurantboss.com/restaurant-food-cost-target/
Thank u For sharing your Knowledge. F & B really is useful for teaching and references or making journals
Glad it was helpful!
I've watched a few of these types of video's but by far this is my favorite. Thanks so much for the precise information.
+firenicez you are very welcome.
very helpful...I'm so intrigued!
Excellent Video Mr. Gromfin
Thank you kindly.
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
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
I'm a young restaurant owner. Thank you so much for these videos!
You are very welcome! Thank you for watching and I hope they are helpful.
I Know You!! Holy cow I can’t believe I was brushing up on my chef’s math, cuz that was my worst class at JWU and it’s Ryan from my freshman year dorm! Hope you’re doing well buddy
Very useful information to share with my students
Glad to hear that!
Thank you so much for making this knowledge very user friendly.
You're very welcome!
Funny thing is, is that I’m sure that I’m likely one of the only select viewers of this video who’s watching it as to have a quick review for an upcoming Registered Dietitian board exam (which mine happens to be tomorrow 🤣). This’ll likely help to further boost my odds of passing the thing 🤣 This was a pretty informational vid! And of course, I always love seeing that there’s many in the comments who own restaurants, I wish you all nothing but success!
Hey, the exam is done now .. how'd it go??
- Dawn, Team TRB
This is great dude, I'm writing this all down.
Hey Thanks Roland Sylvain , check out the full video series at therestaurantboss.com for a way more detailed look at restaurant financials and costing formulas.
great info
Do you have any videos explaining the importance of maintaining balanced beginning and ending inventories, so you are only buying what you sell for a good food cost
Hey Jeff! I have 2 videos for you to watch:
1. therestaurantboss.com/do-not-teach-restaurant-inventory/
2. therestaurantboss.com/calculate-food-cost-my-way/
Glad i seen this video , i had noticed one thing in indian restaurant that they had vast menu card but the food items in main course are more the same , but pricing varies as they put a tag on a dish like "special nonveg or Paneer tikka , butter chicken masala etc.
In reality they put same vegetable stock and gravy in all dishes but charge higher for some dishes despite they taste the same.
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.
Hey Ryan
Thank you for the video... Sweet and to the point. Keep up the good videos.
God Bless You and your family
Sorry Best Regards
John Barragan
You're welcome!
Contemplating opening a small restaurant in the near future; my life long dream. Really appreciate the information!
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days
menu is influenced by the live input of the people via an app
hey I'm planning to start a takeaway only restaurant, any tips about that in terms of cost, mistakes to avoid etc. would love to see a video about that.
and also great work there, you're really helping a lot of newbies, thumbs up!
opening stock + net purchases - closing stock will give you food cost. Then food cost divided by monthly sale & multiply by 100 will give you food cost percentage. Thank you soo much.
+Andrew Gray, I am so glad that this helped! Cheers!
Thank you so much for this! I am studying for my exam to be a dietitian and this helped me tremendously!
Glad it was helpful! And good luck!
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
Ask them what they want you to know.
Do you have a video breaking down plate cost? How do you determine yields for each ingredient?
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.
You are amazing and a blessing to the industry
Wow - thank you so much!
Coffee and Tea should be in food inventory or beverage inventory ?
Beverage inventory
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.
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...
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.
Damn you share very valuable information you deserve more subs!! thank you for your great work keep it up!!
+luis villaescuza , Thank you, happy to help!
Steve Vd
C
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days
menu is influenced by the live input of the people via an app
Really clear and informative video, thank you.
Glad it was helpful!
did you ever make the video on how to break down each plate cost on an individual ingredient?
I wil do that, thanks for the suggestions, keep the ideas and questions coming!
I'm in the process of doing this and Ohhh boyyyy
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?
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
I am now a huge fan! This and all of your videos are so very helpful Ryan. Thank you for sharing!
Marty Embry My pleasure, thanks for the kind words.
Thank you for this. Its hard to run a place but glad to see there's help
That was cool and important info for further stages of Restaurant Profession and Business. Wish you all the very best And Thank you so much.
if I'm going to start a business at home like taking orders for cooking or baking is it still the same formula?
I would check with the environmental health office in your state and county before even considering selling from home. Many states and counties do not allow food prep and sale at home due to sanitation rules.
nadia minniti thanks
If the health department doesn't allow it, see if you can rent a commercial kitchen for every time you have to cook. At least they are inspected, have a sanitation rate, and you can get a temporary permit to operate from the environmental health office. If you want to know more, consult the US Food Code, 2009. You can download it from the Internet.
nadia minniti thanks
Noora Rahimi i dnt think you can do it at home becaise of health regulations but maybe renting a space??
Hey, thanks a lot for the video! this might be a silly question, but how do you determine the inventory amount for the COGS formula? is that the value of foods remaining in inventory? or in other words, the amount of money I paid for them through suppliers? Thank you.
to determine inventory, you need to actually count the product on your shelves and multiply it by the cost of that product. There are ways to get very accurate COGS without taking inventory. I have developed an system that will do this for you...clickbacon.com
Thanks! I will check that out. You also mention in the video that there is another video talking about 'how much the hamburger costs' - I can't find it though..
You simplified it so well! Thank you!
Glad the video was helpful and helped to make the numbers make more sense.
Do you guys do one to one training
Yes, sir! Go to: therestaurantboss.com/hire-me for options. I usually recommend starting with a One Thing call.
Thanks for all your advise and mentorship, and looking forward in using Click bacon as part of our startup restaurant in Tasmania, Australia
We have lots of users in Australia. Let me know if I can help.
Thank you! great info also you are a great teacher.
I appreciate that!
thanks for the Great info. I am currently in the process of starting a food truck. this process should work the same right?
Absolutely!
Very helping for my career thanks a lot
Glad to hear that!
Chef please share me a detailed version on the plate cost
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
@@Varshini567 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.
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
Awesome video thanks again
You bet
good day. i would like to know 1st of all how do i do a daily inventory of the food and drinks. the drinks are a lot simpler than the food. how can i do an inventory of the food that was sold daily. for example in jamaica we sell saltfish fritters, how do i do an inventory at the beginning of the day and then at the end of the day to keep track of the fritters that were made and sold
Jenny Akhara very intelligent n practical question
Jenny: Hope you got your question answered. If not, the first step is to get your recipe standardized, meaning knowing the exact amount of each ingredient used in the recipe and keeping that amount consistent. Once the recipe is standardized, you will get a good handle on how much raw material (ingredient) you used from your inventory to prepare a batch of fritters. Another important point is getting your recipe cost (for e.g. saltfish fritters) down to dollar and cents. You can calculate unit cost of each ingredient (and therefore recipe) and know the exact amount you are spending on inventory. By the way, don't forget to factor in "food shrinkage" in recipe costing.
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?
Hi Ryan, Great video, as always. If a restaurant sells packaged / bottled salad dressing, do you choose to include the cost of the bottles and labels in COGS as a category like, COGS - Packaging or do you put the packaging costs in the same account as, e.g., straws, to-go bags, and paper napkins? thanks, and happy 4th!
I was wondering if you had any training video's over food cost/sales available to order for training kitchen Management and Staff
Man I'm gonna open a fast casual restaurant in nyc with your training. This better not be bs.
Hey Igor, sorry for the delayed response. I think you can see I am not full of BS dude.
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
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!
Glad the videos were helpful and good luck in your adventure.
Take precautions calculating taxes and legal regulations most cannabis business don’t grow profitable because of how much is taken out
Hi,
This is a great video.
will go directly to your website.
Wonderful!
Great video! Exactly what I was looking for. Heading over to your website now. Thanks!
Thanks so much for the comment
hi sir were to find a marketing budget on monthly how to fix the percentage pls give some formulas
Hi Prem! Check out my software at clickbacon.com. It was designed to do just this!
Excellent explanation of equations. Learning so much. Downloading the COG average calculation workbook now. Thanks
Your welcome! Hope it's helpful.
Hi , I m in Australia, and I am planing to open fusion Indian restaurant kind of south to north. But trying to figure out where to start. if u can suggest about how to pick “ location “plz.
My first suggestion would be to hire a good realtor! They will be able to take you to properties that will work best for your business and budget.
Very good explanation, thank you
You are welcome!
Heyyyy….thanks, your info was very informative! Question: Can I use this formula for Private Chef Services and Event Catering, also??
Its all the same.
So glad you enjoyed it!................
Can you please provide me with the link to the video that explains the cost breakdown of the 2.00$.Thanks.
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?
therestaurantboss.com/restaurant-food-cost-target/
Please prefer some excell sheet for f& B Cost report (With Formula)
Hi! I am sorry, but I do not have an Excel template for this. My software, clickbacon.com, has templates to help.
thank you sir .great information,this will be very helpful to a lot of people ,doing their own business,thanks again
You're welcome!
you're the best..
thanks for the interesting video.. thumbs up..
So glad you enjoyed it!
sir i was f & B supervisor and now i got a job as a assistant restaurant manager in a restaurant chain can u give me some ideas how to work as assistant manager.
edlyn gallardo
rajput wht did u study whts ur qualification sir
Hello Ryan. Do you have a vid for determining startup costs before a location is locked in? Seems impossible!
Pretty hard to do, but get with some good contractors and equipment people to help you estimate.
Construction is Impossible to predict I am a part time chef and a licensed contractor. I highly recommend pricing in the best you can and come up with a price and allow multiple contractor's to bid on the job at a set price and make sure you include a finish deadline that needs to be met.
Really Helpful. Thanks very much.
You're welcome!
Do you have a excel template for this or recommend a good one for me?
Sorry, but I do not. I have built this into my software, clickBACON.com
Really good explain about cost.
Glad it was helpful!
Hey there like your shows question for you how do you determine a food cost budget ? Per period
NICE VIDEO IT HELPS ME TO LEARN MORE AND DO MY POWER POINT PRESENTATION ON MY RESTAURANT
+Juan Garcia-Martinez glad I could help.
Thank you ryan for amazing videos
Glad you like them!
Thank you so much. It helped me a lot.
You're welcome!
Valuable information. Thank you very much for your knowledge.
Thank you!
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
Just subbed I'm a little green to food management. I'm going to be taking a new role and I subscribed to your channel based how informative this video was thank you and can't wait to flood you with questions like you said. I will also be checking out your website here in the very near future. Thank you
Really clear video, thanks ! Any one regarding the costing of coffee breaks ?
dude....you are a professional instructor
Ha ha... thanks!
I need to learn how does my food cost before I prepare. Are you going to show us how to breakdown the cost of prepare?
Hi Sonia! I have a series on costing coming up in October. In the meantime, check out scalemyrestaurant.com and clickbacon.com
Hi Ryan do u have a system in place for a meal delivery or grab n go supplier business? Click bacon or something similar but no store front?