👉 Learn how to turn your food idea into an online food business in 30 - 60 days (Free Masterclass) - swiy.io/fpf-masterclass-yt 👊 Learn how to turn your food idea into a profitable restaurant business (Free Masterclass) - swiy.io/pro-mc-yt
So helpful,, every single time in learn new things ❤️❤️ I’m about to open a restaurant in a few month thank you for all the help ,, merci 🙏 beaucoup from Montréal
Hi Will, really like your videos and thank you for the time and efforts you are putting to educating your viewer..... RESQUEST: could you make a video HOW TO CALCULATE MENU PRICES/PRODUCT PRICE FOR TAKEAWAYS/RESTUARENT? Thank you :)
Hey Jim thanks for stopping by and watching my video! Glad to hear you found it helpful! Let me know if you have any questions or you can ask them whenever you want in our FB group.
Thanks for the explanation. So good! But how about the operational cost to produce the products? For example, water for the products, water for washing & cleaning, the gas for cooking / boiling, electricity to produce, to turn on the lamp, the wifi, the POS at cashier, etc. I think it's very important as well to be counted in the calculating the food cost. Hope that you / anyone can explain this. Really appreciate.
You already said its operation expenses and its not included to the food cost ,however it will be on the p & l statement Food cost is only the food used to creat a dish such like ( veg, protein, spices,dairy etc ) Hope that was helpful
Nice video bro.. Even I saw ur cogs video.. Still am confused little bit.. I need u to help me out.. Can u make a video in which u take a cake or sweet and explain step by step?. Like 1st sort out ingredients then it's price per unit,rawmaterial cost, labour cost till selling price and profit(in ur style the amount we put in our pocket).. With proper step by step example.. It will be useful for me and for many..
Sir,why do we calculate by Year and not by each month? 2nd do we compile all the cost of each labour and divided by the Plan Sale/Actual Sale? 3rd Question How can i Calculate on How many Staff do i need each day based on my Plan Sales/Last months Actual Sale? This is for scheduling
Wilson, first thanks for your efforts and amazing tips in general and especially for this video. I have one question and how to calculate labor cost for someone who wants to open first restaurant.is it correct if you calculate your labor cost first and get the monthly target according to those 30%? Just to know approximately how much profit I need to make to have labor cost not bigger than 30%. I hope I can get your answer, it would be very helpful for me. Thanks and cheers
Sir can I request ? Can you show the proper format of labour cost and all content of labour cost such Bonuses,benefits etc, and how to indicate this in worksheet one by one . One more how about the Gas and water where is it include ? Thank you
As from my research that I understood. Utilities also belong to the labor cost as all things that you need to pay for running a restaurant. Not including food only
It would be nice, if you told us what our labor cost should be at. Also, the music in the background is distracting, makes it difficult to hear you sometimes
![How To Easily Write A Restaurant Business Plan [Step-by-step] | open a restaurant 2022](/img/n.gif)
👉 Learn how to turn your food idea into an online food business in 30 - 60 days (Free Masterclass) - swiy.io/fpf-masterclass-yt
👊 Learn how to turn your food idea into a profitable restaurant business (Free Masterclass) - swiy.io/pro-mc-yt
Wilson K Lee - How To Open A Restaurant / F&B Shop
Thank you so much for this.
Thanks for stopping by!
Thank you very much Wilson , you are God sent, you educate with precision and simplicity , thank you.
Very nice video 🌎 Thanks Wilson. Greetings from Colombia. The Venezuelan Immigrant writer, ecologist, entrepreneur 🇻🇪
Awesome breakdown!! Keep the videos coming!
Will do!
Hello Wilson... Thanks 🌎 I am looking forward to having a wonderful café...The Concept is clear...l need to learn more in other areas...
So helpful,, every single time in learn new things ❤️❤️ I’m about to open a restaurant in a few month thank you for all the help ,, merci 🙏 beaucoup from Montréal
You are so welcome!
Hi Will, really like your videos and thank you for the time and efforts you are putting to educating your viewer..... RESQUEST: could you make a video HOW TO CALCULATE MENU PRICES/PRODUCT PRICE FOR TAKEAWAYS/RESTUARENT? Thank you :)
Really appreciate these helpful videos Wilson! These are gold!
Hey Jim thanks for stopping by and watching my video! Glad to hear you found it helpful! Let me know if you have any questions or you can ask them whenever you want in our FB group.
Thanks for the explanation. So good! But how about the operational cost to produce the products? For example, water for the products, water for washing & cleaning, the gas for cooking / boiling, electricity to produce, to turn on the lamp, the wifi, the POS at cashier, etc. I think it's very important as well to be counted in the calculating the food cost. Hope that you / anyone can explain this. Really appreciate.
You already said its operation expenses and its not included to the food cost ,however it will be on the p & l statement
Food cost is only the food used to creat a dish such like ( veg, protein, spices,dairy etc )
Hope that was helpful
Nice video bro.. Even I saw ur cogs video.. Still am confused little bit.. I need u to help me out.. Can u make a video in which u take a cake or sweet and explain step by step?. Like 1st sort out ingredients then it's price per unit,rawmaterial cost, labour cost till selling price and profit(in ur style the amount we put in our pocket).. With proper step by step example.. It will be useful for me and for many..
thank you very much for the education content!)
Sir,why do we calculate by Year and not by each month?
2nd do we compile all the cost of each labour and divided by the Plan Sale/Actual Sale?
3rd Question How can i Calculate on How many Staff do i need each day based on my Plan Sales/Last months Actual Sale? This is for scheduling
Wilson, first thanks for your efforts and amazing tips in general and especially for this video. I have one question and how to calculate labor cost for someone who wants to open first restaurant.is it correct if you calculate your labor cost first and get the monthly target according to those 30%? Just to know approximately how much profit I need to make to have labor cost not bigger than 30%. I hope I can get your answer, it would be very helpful for me. Thanks and cheers
Sir can I request ? Can you show the proper format of labour cost and all content of labour cost such Bonuses,benefits etc, and how to indicate this in worksheet one by one . One more how about the Gas and water where is it include ? Thank you
As from my research that I understood. Utilities also belong to the labor cost as all things that you need to pay for running a restaurant. Not including food only
Thank you
Great job!!
Thank you! Cheers!
Well done
Thanks Donald!
how do I calculate the BOH labor cost per 100 meals?
Super helpful video
Glad it was helpful for you Addy!
Wow, How do you stay in business with almost 30% labor cost? I run my restaurant at 12% to 15% labor and 26% to 28% food cost
great tip
Thanks for tuning in!
It would be nice, if you told us what our labor cost should be at. Also, the music in the background is distracting, makes it difficult to hear you sometimes
iam a gm at dominos my labour is 3.0% o some times is 5.0% how can I fix it so I could get more bonus
Ok
Jeffery Pfeffer 1998 The Human Equation - making profit by putting people first
100000%
The music is to loud!
You only make 200k on a million dollar revenue? That’s insane
You can’t concentrate with that music
Thanks for the feedback!
Thanks for sharing
Please speak slowly
I will try my best!
A big dislike
Thank you so much for these tips . It is greatly appreciated
Glad you like it! Make sure to join the FB group if you're not part of it already :)