Food Costs Formula: How to Calculate Restaurant Food Cost Percentage
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- เผยแพร่เมื่อ 28 ม.ค. 2014
- What is the food cost formula and how can you use it to calculate your restaurant's 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.
DOWNLOAD THE FOOD COST GUIDE:
therestaurantboss.com/restaur...
LEARN MORE ABOUT BACON:
clickBacon.com
At The Restaurant Boss, I post weekly training tips for restaurants and bars. 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.
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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
TheRestaurantBoss.com
I really needed this information, thank you for your help with this lesson.
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.
very helpful...I'm so intrigued!
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.
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.
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.
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
This information is golden... Thank you!!!
This presentation is very very much informative, keep it up each one teach one.
Thank you for this. Its hard to run a place but glad to see there's help
So glad you enjoyed it!................
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
Thanks for the very helpful, easy to understand overview.
I really love how you break it down...Thumbs Up!!!!!!
great info I to am in the food business selling online but costs are a factor we consider as well
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
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.
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.
So clear for all! Respect!
Simple, clear and amazing explanation!!! Thank you so much.
Glad you liked it
Really clear video, thanks ! Any one regarding the costing of coffee breaks ?
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.
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.
Very helpful!
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.
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 helpful video thank you..
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!
You simplified it so well! Thank you!
Glad the video was helpful and helped to make the numbers make more sense.
Thanks alot for the detailed video Sir. You are great and you made it so simple to understand. I have also subscribed your Home Page.Hope to get more new learning from you this coming days. Thank you very much again
This was great information thank you Mr. Boss!
Thank you - glad you enjoyed the video!
Excellent high quality info explained in simple terms well done great vidio
Great video! Exactly what I was looking for. Heading over to your website now. Thanks!
Thanks so much for the comment
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!
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.
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.
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
Thank you very much, excellent information.
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?
Wow amazing teaching method. Every thing is Crystal clear. Good work Mr boss
Thanks a million
-Dawn, Team TRB
Every F&B cost controller must watch! highly recommended. THUMBS UP!!
Thank you so much!!!
Excellent Video Mr. Gromfin
Thank you kindly.
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/
You are amazing and a blessing to the industry
Wow - thank you so much!
Thanks for the info. Just subscribed.
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
Thank you so much for making this knowledge very user friendly.
You're very welcome!
Very helpful to a chef trying to learn the basics
Really nice information
I own a growing food truck biz. Just came across your vids today. Very helpful/inspiring knowledge! Thanks!
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
thank you sir .great information,this will be very helpful to a lot of people ,doing their own business,thanks again
You're welcome!
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.
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
Really good videos man, thanks a lot, im definitely going to try your teachings. Keep up the good work!
Can you help number for whatsaup
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
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
great work.
really informative!! this helps a lot. thank you!!
So glad.
Thanks a lot.. it was great information and learning... put very simply. God bless
Thank you.
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
great story !!
Thank u For sharing your Knowledge. F & B really is useful for teaching and references or making journals
Glad it was helpful!
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.
thanks for the info.
Thank you! This is very helpful!
You are welcome!
Thank you for your great experience and explaination
It's my pleasure
Really clear and informative video, thank you.
Glad it was helpful!
Thank you for this great video!!
Linda Ramos you are so very welcome, hope it's helpful for you!
Really Helpful. Thanks very much.
You're welcome!
Thank you ryan for amazing videos
Glad you like them!
it was so clear... thanks a lot...
I watched this again and I want to give it another thumbs up!
AWESOME - thank you!
Great video ,
Thank you for making this.
You are welcome!
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
Worthy presentation
Thank u! Its very big help.
You're welcome!
Thank you! great info also you are a great teacher.
I appreciate that!
Thank you so much. It helped me a lot.
You're welcome!
thanks for the info
Excellent..Thank you very much
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!
Great learning insights!
Glad it was helpful!
Awesome video thanks again
You bet
Good stuff
NICE VIDEO IT HELPS ME TO LEARN MORE AND DO MY POWER POINT PRESENTATION ON MY RESTAURANT
+Juan Garcia-Martinez glad I could help.
Love these videos
Thank you!
thanks for the teachings, Great
Glad you like them!
Educative, thank you.
You're welcome!
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
Excellent explanation of equations. Learning so much. Downloading the COG average calculation workbook now. Thanks
Your welcome! Hope it's helpful.
Great Info! Thanks!
You are very welcome!
Very interesting and educating video.
Glad you enjoyed it!
Thank you very helpful
thank u for valuable info.
Very useful information to share with my students
Glad to hear that!
Very good explanation, thank you
You are welcome!
Very useful, Thank you.
Glad it was helpful!
Thanks a million
Thank you for information related to food cost
You are welcome!