💎 [FREE COURSE] Learn how to start an online food business - swiy.co/start-FPF-program 🚀 [FREE COURSE] Learn how to start a restaurant/brick&mortar business - swiy.co/Start-PRO-Academy
EXCELLENT VIDEO... I totally agree 100% I track everything down to the penny. Because Pennies add up to Dollars... Thank you so much for sharing this great video.
Step 2 I agree. It is summer time or winter. We need to think what kind of goods we need to keep or increase based on customer demands. And we can control the food cost and get high profit
Great! You are sharing things that could help many people. Please remove background music and remove echo from your voice. It would be easy to listen and understand. Thanks
Loving your videos and the things you share but maybe lower the sound that comes up whenever text pops up in the video because it's giving me a headache and makes it hard to focus
Wilson I'm a little confused when it comes to COGS. I have filled out a spreadsheet for our entire menu, however I am unsure whether I need to include the labour for the ELEMENTS of the dish (e.g. cost of making a sausage to go into a hotdog), labour for the PREPARATION of the dish on site, both or neither? Just something that I can't seem to find a clear answer for and the labour costs are pushing my dish costs up quite considerably. Thanks man, any help would be really appreciated!
I love ur content and knowledge just one the tab sounds a bit unpleasant to listen specially with EarPod. Just my thought! Thank you for your contribution
Would it be better if you make or bake your own cone to potentially lower COGS? or charge higher by selling the "fresh cone" as part of product branding? Any inputs?
baking own cones are only validated IF you expect to have lots of volume. otherwise, its not worth it imo. the labour and wastage in the batter if you dont have the volume is not worth it. prebaked cones allow you to control your wastage better. however, baking your own cones is ALWAYS better customer experience - who doesn't like the smell of freshly baked waffles?! 😄
Your sharing is useful for me. The special thing is the step 3 to change the menu based on the season and which type of products bring the high profit in our store. I really like this step
1.Track Cogs 2. Forecast Sales to season, holidays trends; avoid wastage 3. Audit your menu for numbers every 6mths High margin n easy to produce High costs n harder to mk Play vol game 4. Audit your operations; both FOH n BOH inefficiency in e system processes 5. Theft prevention; giving away free fds, staff stealing - chk camera
strictly on your budget and vision. if you have the vision to build a business that doesn't require you to be onsite 24/7, then start with a manager. however, if you are tight on cash, but also have a vision on building a real business, then set milestones for yourself. first milestone - make enough profits to avoid a manager.
@@WilsonKLee is there a negative associated with a manager as opposed to a board? I own a sub and bagel shop looking to expand and one video ive seen LACKING (maybe a good Idea for a next video for you to make) is how to manage or promote to management positions or if its even needed. I look forward to hearing back from you!
💎 [FREE COURSE] Learn how to start an online food business - swiy.co/start-FPF-program
🚀 [FREE COURSE] Learn how to start a restaurant/brick&mortar business - swiy.co/Start-PRO-Academy
EXCELLENT VIDEO...
I totally agree 100%
I track everything down to the penny.
Because Pennies add up to Dollars...
Thank you so much for sharing this great video.
Step 2 I agree. It is summer time or winter. We need to think what kind of goods we need to keep or increase based on customer demands. And we can control the food cost and get high profit
right on! :)
Great! You are sharing things that could help many people. Please remove background music and remove echo from your voice. It would be easy to listen and understand. Thanks
Thank you SO MUCH! Not only for this video but for ALL the videos and generous info you are sharing
im one of the lucky guys that watch your videos
thanks Wilson
Loving your videos and the things you share but maybe lower the sound that comes up whenever text pops up in the video because it's giving me a headache and makes it hard to focus
I’m watching all ur videos coz I’m planning to open restaurant
Wilson I'm a little confused when it comes to COGS. I have filled out a spreadsheet for our entire menu, however I am unsure whether I need to include the labour for the ELEMENTS of the dish (e.g. cost of making a sausage to go into a hotdog), labour for the PREPARATION of the dish on site, both or neither? Just something that I can't seem to find a clear answer for and the labour costs are pushing my dish costs up quite considerably.
Thanks man, any help would be really appreciated!
The background music and sounds are terrible and make me not want to listen to more vids. But your info is great! Thanks for posting!
I love ur content and knowledge just one the tab sounds a bit unpleasant to listen specially with EarPod. Just my thought! Thank you for your contribution
Hello Wilson...Thanks🌎
Forecast ups and downs...
Would it be better if you make or bake your own cone to potentially lower COGS? or charge higher by selling the "fresh cone" as part of product branding? Any inputs?
baking own cones are only validated IF you expect to have lots of volume. otherwise, its not worth it imo. the labour and wastage in the batter if you dont have the volume is not worth it. prebaked cones allow you to control your wastage better. however, baking your own cones is ALWAYS better customer experience - who doesn't like the smell of freshly baked waffles?! 😄
Thank you!
Can you make a video on how to track inventory? e.g. processes and tools you use =)
Track it
right on!
Menu auditing should be every six months or yearly? What would you suggest ?
Each quarter
Every six month is better
Neither in a year
😊
Your sharing is useful for me. The special thing is the step 3 to change the menu based on the season and which type of products bring the high profit in our store. I really like this step
awesome! glad this is valuable for you. you should check out the fb group :)
1.Track Cogs
2. Forecast Sales to season, holidays trends; avoid wastage
3. Audit your menu for numbers every 6mths
High margin n easy to produce
High costs n harder to mk
Play vol game
4. Audit your operations; both FOH n BOH inefficiency in e system processes
5. Theft prevention; giving away free fds, staff stealing - chk camera
What is the best app or software to use to track profit and loss?
Does anyone have a excel food cost spreadsheet ?
Old but GOLD!
Thank you mr fish!
I seriously am missing good info acct the sound affects makes me fixate on them and not the words.sorry
Thank u for sharing
New supplier...👍👍
how do i know when it is time to bring on a board of directors or managers?
strictly on your budget and vision. if you have the vision to build a business that doesn't require you to be onsite 24/7, then start with a manager. however, if you are tight on cash, but also have a vision on building a real business, then set milestones for yourself. first milestone - make enough profits to avoid a manager.
@@WilsonKLee is there a negative associated with a manager as opposed to a board? I own a sub and bagel shop looking to expand and one video ive seen LACKING (maybe a good Idea for a next video for you to make) is how to manage or promote to management positions or if its even needed. I look forward to hearing back from you!