Good question! Admittedly, that's an area of costing that I do not have first-hand experience with yet. I'm externing over the summer to find out more about how that is accounted for in costing; but for now, I'm following the rough guidelines that ProStart provides for us! I do believe there are other chefs and business owners here on YT that can explain that part a lot better than I can
SOME SLIGHT MISCALCULATIONS/ERRORS IN THE VIDEO: 1) At 12:18, the 4 lbs of kosher salt converting into ounces should be 64 oz, not 48 oz. Granted, this makes no difference in the final calculation because the salt is "written off" as Q Factor 2) At 18:48, small typo in the text. The text should read "Amounts that are way too* small for calculations can be written off* as Q Factor 3) At 21:11, the Ingredient Cost of the ricotta should be $1.16, not $0.60. This difference of $0.56 should be added to the total recipe cost My bad.... :(
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Great video, love the breakdown
Good explanation. if I keep menu price at 33% of FC, how much my profit for the recipe after over head (gas/salary/packaging... etc.) ? thank you
Good question! Admittedly, that's an area of costing that I do not have first-hand experience with yet. I'm externing over the summer to find out more about how that is accounted for in costing; but for now, I'm following the rough guidelines that ProStart provides for us!
I do believe there are other chefs and business owners here on YT that can explain that part a lot better than I can
SOME SLIGHT MISCALCULATIONS/ERRORS IN THE VIDEO:
1) At 12:18, the 4 lbs of kosher salt converting into ounces should be 64 oz, not 48 oz. Granted, this makes no difference in the final calculation because the salt is "written off" as Q Factor
2) At 18:48, small typo in the text. The text should read "Amounts that are way too* small for calculations can be written off* as Q Factor
3) At 21:11, the Ingredient Cost of the ricotta should be $1.16, not $0.60. This difference of $0.56 should be added to the total recipe cost
My bad.... :(
Hi there, great video but have some question, anyway we can email?