Dear... Kaya aap 1 restaurant ko run karne mai percentage ke according explain kar sakte ho ki kitne percent tak lagat ani chahiye.for example jase ki hum mante h ki food cost 25 se 35 percent ke beech mai honi chayiye (theek samzu jati h) wase hi shop rent, labor cost, overhead charge, profit margin etc kitne percent hona chahiye jo ki theek hota h 1 restaurant ko profit mai chalane ke liye.plz reply in percentag mai. Plz
Dear sir, Thank you writing as far as your query nothing is fixed sir totally depends on what kind of service you are providing, which cuisine you are serving and in which location you are there..... However aapka gross proft 70% ho to acha hai its good, labour 10 to 15% depends on what kind of service you are providing, in qsr its 10% or less but in fine dining 14 to 15% Rent ka sir aap average nhi kar sakte kyon log emotional hoke kahi bhi restaurant khol dete hai best se best expensive location le lete hai but that doesn't work ideally agar aapka rent 1 se 3 din ki sale se nikal jata hai that good Jo industry ka average profit margin ratio hai that is 10 to 15% only. If you are doing more than that % that's mindblowing...
Food wastage in a restaurant can be categorized into several types: 1. **Pre-consumer Waste**: This includes food that is discarded before it reaches the customer, such as spoiled ingredients, over-preparation, and peelings or trimmings. 2. **Post-consumer Waste**: Food left uneaten by customers, including leftovers and plate scrapings. 3. **Preparation Waste**: Waste generated during the cooking process, such as overcooked food or mistakes in preparation. 4. **Expired Inventory**: Food that goes unused and becomes expired before it can be served. 5. **Packaging Waste**: Waste from packaging materials, though not food per se, can be significant and often overlaps with food waste in terms of overall impact. Managing these types effectively can help reduce overall food waste and improve sustainability in restaurant operations.
Food wastage in restaurants occurs for several reasons: 1. **Over-Preparation**: Preparing more food than needed for service can lead to excess that ends up being wasted. 2. **Menu Planning**: Poorly planned menus with dishes that aren't popular or are too complex can result in leftover ingredients. 3. **Portion Sizes**: Serving portions that are too large can lead to uneaten food. 4. **Quality Control**: Food that doesn't meet quality standards or presentation requirements may be discarded. 5. **Storage Issues**: Improper storage can lead to spoilage and waste. 6. **Customer Preferences**: Guests might not finish their meals, leading to plate waste. 7. **Operational Inefficiencies**: Ineffective inventory management, such as over-ordering, can result in expired or excess stock. 8. **Miscommunication**: Errors in order fulfillment or communication can lead to wasted dishes. Addressing these issues through better planning, portion control, and inventory management can help reduce food wastage.
Thank you given knowledge ❤ sir ❤❤❤
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Very knowledgeable video sir
Thankyou given knowledge 👏👏💐💐💐💐💯
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Awesome sir 👏👏👏👏👏
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Welcome sir
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Welcome back sir🎉❤
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Food menu price and Bev menu price kaise rakhe? Please tell me
Sir please watch video of menu price
Hello sir, Nice information .....i wanted to ask where we use food cost ...if we use COGS in p & L
COGS ka break up main hota hai
Prepare cost aur distribution cost me kiya fark hota h sir
Paper cost means packaging cost or distribution cost ka matlab jo saman aapke restaurant tak pahuchata hai uska bhada / fare / pahuchane ka kiraya
Hello sir,
Please make video regarding the Cash flow statement & Balance sheet of restaurant business and explain how to prepare it in Excel
Thank you
Noted
Sir request you to write how to motivate team members??
Okay sure
Give an example of both cost will be better
Your support will be appreciated
Regards
Noted
Sir what is paper cost
Paper cost means packaging cost. Cost of your packaging material used to pack your food items
@Sanjayjha575 thanks a lot Sir for your reply🙏
Dear... Kaya aap 1 restaurant ko run karne mai percentage ke according explain kar sakte ho ki kitne percent tak lagat ani chahiye.for example jase ki hum mante h ki food cost 25 se 35 percent ke beech mai honi chayiye (theek samzu jati h) wase hi shop rent, labor cost, overhead charge, profit margin etc kitne percent hona chahiye jo ki theek hota h 1 restaurant ko profit mai chalane ke liye.plz reply in percentag mai. Plz
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Dear sir,
Thank you writing as far as your query nothing is fixed sir totally depends on what kind of service you are providing, which cuisine you are serving and in which location you are there.....
However aapka gross proft 70% ho to acha hai its good, labour 10 to 15% depends on what kind of service you are providing, in qsr its 10% or less but in fine dining 14 to 15%
Rent ka sir aap average nhi kar sakte kyon log emotional hoke kahi bhi restaurant khol dete hai best se best expensive location le lete hai but that doesn't work ideally agar aapka rent 1 se 3 din ki sale se nikal jata hai that good
Jo industry ka average profit margin ratio hai that is 10 to 15% only. If you are doing more than that % that's mindblowing...
Sir... Thanks so much for solving my problem .
Sir... What is Meaning of qsr ??
Sir food cost kam krni hai restaurant ki to kese karenge please guide kre paper work mai km krni hai
Sir why don't you watch video how to reduce food cost in a restaurant
Wastage kitne type k hotey bta do sir m bhool gyi pls
Ya wastage kyu hoti h
Food wastage in a restaurant can be categorized into several types:
1. **Pre-consumer Waste**: This includes food that is discarded before it reaches the customer, such as spoiled ingredients, over-preparation, and peelings or trimmings.
2. **Post-consumer Waste**: Food left uneaten by customers, including leftovers and plate scrapings.
3. **Preparation Waste**: Waste generated during the cooking process, such as overcooked food or mistakes in preparation.
4. **Expired Inventory**: Food that goes unused and becomes expired before it can be served.
5. **Packaging Waste**: Waste from packaging materials, though not food per se, can be significant and often overlaps with food waste in terms of overall impact.
Managing these types effectively can help reduce overall food waste and improve sustainability in restaurant operations.
Food wastage in restaurants occurs for several reasons:
1. **Over-Preparation**: Preparing more food than needed for service can lead to excess that ends up being wasted.
2. **Menu Planning**: Poorly planned menus with dishes that aren't popular or are too complex can result in leftover ingredients.
3. **Portion Sizes**: Serving portions that are too large can lead to uneaten food.
4. **Quality Control**: Food that doesn't meet quality standards or presentation requirements may be discarded.
5. **Storage Issues**: Improper storage can lead to spoilage and waste.
6. **Customer Preferences**: Guests might not finish their meals, leading to plate waste.
7. **Operational Inefficiencies**: Ineffective inventory management, such as over-ordering, can result in expired or excess stock.
8. **Miscommunication**: Errors in order fulfillment or communication can lead to wasted dishes.
Addressing these issues through better planning, portion control, and inventory management can help reduce food wastage.
Sir if we have proper knowledge about shift manager can we apply or not?
Yes
Can freshers apply for shift supervisor.?
Not at all but yes if you have IHM degree than you can apply for as management trainee
Sir board pr smjhaya kro
Thik hai sir
@@Sanjayjha575 shukriya sir....sir me P&L ke bare me seekhna chahta hun deeply toh plzz aap bta do
Sir area manager interview questions
Noted
Retail store Manager #
P & L EXAMPLE [ ZARA , H&M, Zodiac, Aditya Birla Retail Store , Nike or Adidas ETC]
Noted
Meri restaurant ki ideal food cost 27...28 % rehti hai but cost Controller 30 to 32 batata hai how is possible
Sir aap unse data leke khud check kar lijiye break up pata chal jayrga
@Sanjayjha575 sir kya invontory proper nehi ho rhi hogi
@Sanjayjha575 agar m physical inventory clossing jada dalu to
Welcome back sir🎉❤
Thank you