Calculate Food Cost | 5 Steps to Reduce Costs for Restaurant Management

Learn how to calculate food cost and monitor the price changes in your business. James Clary teaches how to avoid the error most management makes that costs time and money. Lower your food cost percentage on your menu like a smart owner.
Get a demo: www.foodcst.com
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The proper calculation is Beginning Inventory + Food Purchases - Ending Inventory. This number provides the restaurant's Cost of Goods Sold (COGS).
The COGS is then divided by Food Sales, and the resulting number is your exact food cost.
For more information on restaurant software provided by Foodcst you can visit www.foodcst.com.

[@bassamabunatalia9357]

Thank u chef I watch many vedios before this but the only one get useful

[@LilttleAudrey]

Thank you so much you explain it the best way ever !

[@stevesteve7175]

He makes it so simple to understand.

[@dayadesilva7144]

Great Video Chef. Need video on recipe cost and pricing. Thank you

[@awalehb]

Thank you. I am starting a new restaurant from scratch (actually building the store, too) and thinking for the first few months at least, to just subtract monthly earnings from what was invested during that month. Yet, I know this will be unsustainable in the long-run. How do I go about being more systematic and strategic taking into account all the factors? Hope you can help! Thanks

[@dexterstokley6846]

Praying for your restaurant!! 🙌🙌 Glory to God !

[@poojasinghchauhan5467]

Hello Dualeh,
Best wishes for your new startup. In your new startup, we want to give you a gift. You will get free access to our software for 3 months & apart from this, we have many more offers for you. We are the Norway based company, and our simple, free, and award-winning software can help you to:
1 Gain control over food inventor. Help you with your inventory management
2 Prevent food from being wasted at your restaurant and more.
3 Cut food waste and reduce your time spent.
With the help of our software, some restaurants saved up to 100,000 Euros annually. We are among Europe's top 10 best impact startup.I show you proof of this when you connect with me on mail. This application used by many countries like USA, UK, Europe Australia etc
Please visit: totalctrl.com/restaurants
Contact: [e-mail]

[@brittblessed]

How's the restaurant going?

[@sethbauman5265]

How's it going

[@awalehb]

It’s going good guys. Most important is the team you build starting with the manager. Good manager equals less worry for you and more profit.

[@asfandyarawan6093]

Thank you chef, really good video I learned allot

[@ChefClary60]

Thank you! Glad you enjoyed it.

[@neesh1234567890]

Thank you were great ❤️

[@MarketingFoodOnline]

Great info

[@ChefClary60]

Thank you

[@neesh1234567890]

Thank again ..but I have a question pls ..what is the different between this formula and plate cost.isnt the same as long we are getting the cost. Thank you .stay safe

[@dsplife_official]

Awesome

[@bassamabunatalia9357]

Great

[@kamsyd13]

Thanks for making us understanding in easiest way .... thanks a lot

[@mohaforever]

Does the inventory include anything other than food items ? I.e. Disposables ? Packaging etc. ?

[@Foodcst]

Hey Mohammed ... yes, it sure does. You need to include everything. Where are you currently a restaurant owner or chef? Its always great to meet new people!

[@ChefClary60]

Mohammed Al-Hashimi Not if you want to determine “food cost”. You should only count food and those things directly associated with food like to go boxes

[@markhaworth5228]

Just a quick question is the food purchase is people buying the food I'm so confused

[@MrJoni55]

Thank you Chef Good Lecture

[@Foodcst]

Thank you, Chef. We appreciate the feedback .. may we ask.. where is your restaurant located?

[@MrJoni55]

Right now I am In Maldives work at the hotel

[@Foodcst]

Terrific! We have a good friend that vacations at The Four Seasons there quite often. You are in a beautiful spot in the world.. thank you again for connecting!

[@MrJoni55]

Yup Maldives nice place for holiday ... Four Season Good Branch Hotel.... I working at Ayada Maldives Resort

[@ChefClary60]

@@MrJoni55 I sold my place in 2008 and currently work for a coffee shop that has several global franchises.

[@saadahmedrana102]

how to calculate cost of a particular item?

[@bonfigueroa724]

So confusing for beginners who has no experience in restaurant, hospitality industry. I’m confused on how you use the word “food” so many times. Is it ingredients to cook dishes and entres with and purchased from a supplier? Or is it cooked food you prepared and sold to customers in the restaurant? I think graphics might help for someone like me instead of explaining it orally.

[@sushieiland5302]

You just explained the concept of COGS but didn't provide additional tips on how to actually reduce our COGS as indicated by the title...

[@saadahmedrana102]

What about the labour cost?

[@jtrejo1]

Can I use method at a retirement community?

[@oldaccount1058]

Sorry for late response. The answer is yes.

[@kellydonahue762]

A little condescending in tone, but...thanks.

[@ceecee8757]

Why so serious? Lighten up. LOL! 😂

[@maxxtheaskal9013]

Im so stupid to understand this.

[@sujeeshmr3038]

U r not chef ,

[@narayanranamagar5460]

i feel too..

[@ChefClary60]

And you’re not a real person.