How to Calculate Food Cost Percentage【Sushi Chef Eye View】

Calculation of food cost percentage is important to know of course as a management, but also in a sushi chef level. It can be a useful data to know more specifically, like how many pieces you have to cut into from one block of tuna, or how many servings you can prepare from a pot of miso soup, while ensuring the balance between the profit for the business and the portion size to the customer.
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References:
■A SUSHI HANDBOOK, Imada Yosuke, Natsume-sha, 2013
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村人 (oto-no-sono.com)

[@Cilloux972]

Thank you so much ! I was looking for this information to calculate my ratio. Your videos are very precious. Although I have already been teached by a peaceful japanese chef, I appreciate your videos. They remind me my courses.

[@newworldforward1842]

Great video! -Thank you!

[@channarong.o.2281]

ขอบคุณครับ

[@eloex]

Ok, so, I'm not good at math so I will never be able to run a restaurant or a shop, I understand :D

[@howtosushi8176]

Alessandra Ricotta
It’s more about the logic rather than math. Only things you need to find are the “cost” and “sales”. Put those numbers into the formula, and just let calculator do the rest.

[@jakubvalenta5403]

The prices for sushi fish gives me headache every time.

[@giovanni545]

Revelation 14:12
12 Here is the patience of the saints: here are they that keep the commandments of God, and the faith of Jesus.