Thanks for the positive comment Kim! As a creator it is nice to know there are people out there who enjoy the content one creates and gives away. I hope to make more videos soon (bakers %, forecasting, scheduling, etc) but have just been out straight with my podcasts and recipe blog.
Chef how to do the reverse calculation in kitchen for example In my restaurant I have the set menu which consists of chicken chowder soup assume my average of that is 40% sales on Saturday and Sunday I serve 180ml of standard portion for 6$ and can I use PBR Traingle for getting the production in my kitchen how much I have to do make the chowder soup on Saturday and Sunday and how to arrive the combos meal course of 3 items each grammage is around 80 gm, 60 gm, 75gm in my combo how to get plate cost for my combo meal please explain Chef
Hi Tara, you should price each menu item out individually using a recipe cost card and then combine combine to get the total plate / meal / course price. Using that cost, divide by your budgeted food cost % to get a preliminary selling price. From there, raise or lower the price based on how much your specific customers will pay. Colin
recently have watched all your videos and found them to be very educational! Wish you still made videos.
Thanks for the positive comment Kim! As a creator it is nice to know there are people out there who enjoy the content one creates and gives away. I hope to make more videos soon (bakers %, forecasting, scheduling, etc) but have just been out straight with my podcasts and recipe blog.
Chef Colin Roche,
Thanks for making time and explaining the income statement.
It's been really helpful.
God bless you chef.
Thank you Anthony, I am glad you found it helpful!
Awesome video I really appreciate.
Thanks.
Thanks!
Chef how to do the reverse calculation in kitchen for example In my restaurant I have the set menu which consists of chicken chowder soup assume my average of that is 40% sales on Saturday and Sunday I serve 180ml of standard portion for 6$ and can I use PBR Traingle for getting the production in my kitchen how much I have to do make the chowder soup on Saturday and Sunday and how to arrive the combos meal course of 3 items each grammage is around 80 gm, 60 gm, 75gm in my combo how to get plate cost for my combo meal please explain Chef
Hi Tara, you should price each menu item out individually using a recipe cost card and then combine combine to get the total plate / meal / course price. Using that cost, divide by your budgeted food cost % to get a preliminary selling price. From there, raise or lower the price based on how much your specific customers will pay. Colin