I'm so glad I found your channel! Having no experience or training in starting food businesses, your videos are an information goldmine so thank you so much for making them.
Thanks a lot for sharing it. It is helpful. As an additional information, I also create a dashboard tool to manage the restaurant. Just copy and paste this following title: Restaurant Management System - Food cost control - Dashboard Tutorial in Excel
Been operating a restaurant for year now, but i never followed any of this, now that i have this info, i am trying to put the guidelines in place, thanks alot for this
So glad the video was helpful! If you need more help setting up systems for your restaurant, I recommend checking out my SCALE program at scalemyrestaurant.com.
Here is the importance of food costs: - It determines your probability - Lower Food Cost = Higher Profits - Properly Price Your Menu - Optimize your menu - It's not what you spent on food Thank you for sharing this timeless, valuable information and clarity of the formula. It is indeed helpful for every restaurant owner. Kudos to you! 🙌
Great job man. One thing, is it smart that Im 19 and I already knew how to control inventory and calculate usage, cost and sales at such age.. Not really, where I live; Saudi Arabia. I worked at McDonald's since I was 17 until recently , I followed my vision and set a goal, opened a very special food truck .. The speciality within this food-truck you can say is that because of lack of food trucks in my home place. I gained $22.776 for my first month. All of this is really a big thanks which goes sincerely to McDonalds. It taught me everything. Ive been a part of this empire a great time, made hard to be sure and didn't waste a second on trying to find what customers need , their demands , and lastly fix them with a big smile on their face. Cannot mention all the valuable things I gained from the great business.. I really hope from everyone to widen their perspective and see the valuable secrets and reveal it , a very great chance you could be a great business man one day.. good luck to everyone!
Thank you so much !! My parents have a restaurant and they’d actually teach me but i just feel like i need to learn it myself and thankfully i found your channel :))
Awesome! You should also check out my free toolkit that's filled with tons of free worksheets, templates, guides, etc. www.therestaurantboss.com/toolkit
opening stock + net purchases - closing stock will give you food cost. Then food cost divided by monthly sale & multiply by 100 will give you food cost percentage. Thank you soo much.
Very happy to have this channel. I my case i serve different menus daily so how do would i value my inventory left from the previous month to make it the opening stock for the new month
We're happy to have you here! The fact that you serve different menus each day doesn't change anything. Ryan doesn't teach inventory for most operators but it's as simple as establishing a value for everything at the beginning of the month and counting it at the end of the month. The ending inventory of one month is the beginning inventory for your next month. Hope that helps! -Dawn, Team TRB
Awesome stuff Ryan Gromfin! You do speak like a Boss and your formulas and style is simple awesome, love the fact you are straight to the point and no music!
I am a recent graduate from culinary school and I am planning on opening my own restaurant in the near future. I just wanted to say thank you for this video and I will be visiting your site.
I am thinking about a new type of restaurants: eating-spots in eating-spots, food keeps changing, chefs also rotate this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days menu is influenced by the live input of the people via an app
this guy is an absolute genius! When people come to me for money or help starting a new bar/resteraunt, I will direct them to his videos and tell them to watch and report back to me so I can quiz them. if they come back to me and they indicate that the video has taken the wind out of their sail, I politely tell them that perhaps it's just not the right time for them to try this. It's really common to encounter wide eyed, "inspired" young chefs who get lost in the idea of owning their own restaurant and think that their culinary genius will surely float their vision of becoming a James Beard award winning multi millionaire chef/ restaurant owner, and my best advise to them is that they can name ANY major metropolis, and I'll be able to find them at least a half dozen chefs, that were likely MUCH better than they are, who all died chasing their dreams BECAUSE they weren't prepared to dedicate themselves enough to even learn the basics.. inluding everything The Restaurant Boss says in his videos. What a great channel. Thanks Chef!
Great job, Boss! I just subscribed. So many restaurants fail because they don't this exact info you have on your channel! I hope everyone is going to survive these hard times and get back to normal business! My people ( the waiters ) suffer as well as the restaurant owners right now! We are all hoping for a quick recovery! Keep up the good job!
Hi! is there a specific question that you have? It is too hard to coach somebody though the entire process via RUclips. I can answer one question, but other than that, I offer coaching services so we can tailor everything to your business. therestaurantboss.com/hire-me
Grande! Ryan, you really seem to know the hospitality industry. When I arrived in Australia, I was shocked by the silly mistakes of the Restaurant and Cafe owners.
Stoked to find your youtube. We are just starting to gather data on starting up a restaurant/retail combination location similar to MOX Boarding House in Bellevue, WA, and your videos are extremely helpful!
Hi! I no longer use Excel spreadsheets as I've created a very easy-to-use and more accurate than Excel software tool called clickBACON. Please check it out at clickBACON.com
Funny thing is, is that I’m sure that I’m likely one of the only select viewers of this video who’s watching it as to have a quick review for an upcoming Registered Dietitian board exam (which mine happens to be tomorrow 🤣). This’ll likely help to further boost my odds of passing the thing 🤣 This was a pretty informational vid! And of course, I always love seeing that there’s many in the comments who own restaurants, I wish you all nothing but success!
I Know You!! Holy cow I can’t believe I was brushing up on my chef’s math, cuz that was my worst class at JWU and it’s Ryan from my freshman year dorm! Hope you’re doing well buddy
New area for me as I’ve taken over a 15-acre recreation park that has a snack/coffee bar; this has been very helpful in many ways. Introducing terminology is a good starting place and will be looking at your website. Mahalo Nui Loa from Kauai
Great video as usual, Ryan. I did not see the guide mentioned in the video on your website however. It may be b/c it is now several years after the vid was created, so no worries.
thanks a lot sir could you share for us that what is the main part in restuarant business beginning part 1-business plan 2-financing 3-decoration 4-market
I am an accountant n now running a restaurant whatever u have taught is like COGS all tht we learnt in our 11 th grade theoritically sounds great practically its very difficult to arrive at plate cost different dishes have different margins how u gonna makeout how much ingredient u used in every dish only average cost can be calculated.In financial management we get to know all this.Give explanation with specific figures and items.You say opening stock is last year closing stk it has to be nodoubt..
Thank you so much for being kind and so clear , after few days I have an interview for restaurant manager ( currently I am working as supervisor ) please let me know what they want to know from me . Thank you
hey I'm planning to start a takeaway only restaurant, any tips about that in terms of cost, mistakes to avoid etc. would love to see a video about that. and also great work there, you're really helping a lot of newbies, thumbs up!
Glad i seen this video , i had noticed one thing in indian restaurant that they had vast menu card but the food items in main course are more the same , but pricing varies as they put a tag on a dish like "special nonveg or Paneer tikka , butter chicken masala etc. In reality they put same vegetable stock and gravy in all dishes but charge higher for some dishes despite they taste the same.
Hello my friend, Thanks a lot for your advice. My answer to that question about "how much should be the food or beverage cost" is simple, it can be choosed randomly, but you can not be sure that if it is the best percentage or not, so you should use all the charges you have as: Energy cost etc or any other charge that can be added to the food or beverage cost. that's called in french "Analytic accounting" or "management accounting" I don't know how it's called in english. I hope that my answer will help you and the others. Kind regards sir.
Thank you for your comments but I do not agree that you should include your energy and utility costs in food costing. If you sell 1 burger an hour or 40 burgers, your gas cost will NOT change. It is fixed. You can call it variable but its NOT. Your food cost is 100% variable. If you sell 1 burger or 30 burgers, the cost is in direct proportion to how many you sell.
I am thinking about a new type of restaurants: eating-spots in eating-spots, food keeps changing, chefs also rotate this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days menu is influenced by the live input of the people via an app
I am thinking about a new type of restaurants: eating-spots in eating-spots, food keeps changing, chefs also rotate this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days menu is influenced by the live input of the people via an app
Great information! I am a former restaurant and bar operator who now does restaurant brokerage in south Florida. I do beg to differ on being able to estimate food cost. There are “ traditional” numbers that food cost should be around. When staring up and doing a business plan these can be used I believe. Obviously there will be anomalies as in when limes went through the roof and cogs went ballistic for anyone who used them extensively.
Off course for budgeting and pre-opening, but telling an owner they are running a 33% food cost and that is too high without knowing anything else is JUST PLAIN IGNORANT. To your point, this is why I wish more prospective owners would consult with an expert when putting together a budget as we have seen enough examples to know where they should be based on the type of service, location, quality, guest expectation etc...
The Restaurant Boss absolutely. Big difference between a Mexican restaurant and a high end steak place when it comes to food cost. I know a guy here in Delray who runs a 50% food cost but he also does bottle service later in in the evening as his restaurant morphs into a club/bar. The margin on the bottle of vodka is much better.
I don't get into that specifically. You just weigh the ingredient, then cook it or trim it and weight it again. Find out the loss, add that to the purchase cost. If you lost 10% of the weight, then add 10% to the purchase cost.
Ryan, I'm opening a Kosher Deli and HealthFood Market. Could I use the generic COG calculation worksheet to flesh out my health food market sales percentages? I understand preparation costs are factored in COG formulation not shelved products.
What are the factor we should consider to to decide percentage of food Cost? Because some time we already make good menu ,taste and presentation also advertisement and we put food cost in little bit higher food cost , but still our revenue is not satisfied. Thank you for your Great tutorial God Bless you..
Thank you so much for posting these videos! I've been wanting to start a restaurant for a while now, and only now have a concept that I really like; but I never took any business classes or anything and have no idea how to bring my vision to reality. I just watched a couple of your videos, and I think this will be perfect to get me started! By the way, Cannabis is about to be legalized where I live, and my concept is a cannabis bar (edibles), that offers regular food and DIY kits. (inspired by DIY Bar in Portland.) If anyone has specific advice for me, please let me know!
Do you have any videos explaining the importance of maintaining balanced beginning and ending inventories, so you are only buying what you sell for a good food cost
Hey Jeff! I have 2 videos for you to watch: 1. therestaurantboss.com/do-not-teach-restaurant-inventory/ 2. therestaurantboss.com/calculate-food-cost-my-way/
Thanks for posting the video. Once you obtain some of these hard numbers how do YOU put them together and make sense of the data? Perhaps maybe some kind of profit/loss assessment? Determining how profitable your business really is is paramount of course... easiest system possible?
Great question! This is exactly why I created my software tool BACON. It helps you make sense of the numbers so you can act proactively on them. Check it out clickbacon.com
I want to start a place where people can enjoy there food and have a piece of mind,in Kerala, India. I have trying to gather as much knowledge as possible and would be better if I had someone to guide me through. And yes thanks for the videos...
Hi Ryan, Great video, as always. If a restaurant sells packaged / bottled salad dressing, do you choose to include the cost of the bottles and labels in COGS as a category like, COGS - Packaging or do you put the packaging costs in the same account as, e.g., straws, to-go bags, and paper napkins? thanks, and happy 4th!
That's really helpful initial information when looking at a Café model as I'm struggling to understand the owner's asking price for a business whose turnover is less (significantly) on actual accounting information than as described on the agent's advert. Also I cant work out her food costs so I need some formulas to help. I'll be visiting your website very soon. Thanks.
Hi Ryan, what would you do if you start a new restaurant and you have an existing restaurant but you want to transfer some of the stock from the existing place to the new place? where would you add that stock value to your COGS calculation? with purchases?
I do not recommend where to order food, whatever is best for you. To calculate the cost of food on a plate, add up the cost of all the ingredients to make the plate of food. This very complex, but actually simple.
Just subbed I'm a little green to food management. I'm going to be taking a new role and I subscribed to your channel based how informative this video was thank you and can't wait to flood you with questions like you said. I will also be checking out your website here in the very near future. Thank you
Hey Thanks Roland Sylvain , check out the full video series at therestaurantboss.com for a way more detailed look at restaurant financials and costing formulas.
hello sir, can u make video 1 how to set budget for restaurant and strategy to achieve them,also how u forecast budget 2 how do to marketing on social media, do i hire marketing company to do it 3 make detail video of food and beverage cost 4 how to control liquor pilferage, do you have a measuring tool for alcohol beverages
Hi! I have several videos on budgeting, food cost, and also liquor pilferage. Search for those terms on my channel and they will come up! For the liquor...look at this one: ruclips.net/video/ntK7qGCSrHI/видео.html&pp=sAQA RE: social media - YES - hire an expert to do it the right way for you!!!
I'm so glad I found your channel! Having no experience or training in starting food businesses, your videos are an information goldmine so thank you so much for making them.
Glad they are helpful! Be sure to take a look at my website as well - lots of free resources and private coaching options.
@@Therestaurantboss has been in a long long and long term
Thanks a lot
Thanks a lot for sharing it. It is helpful. As an additional information, I also create a dashboard tool to manage the restaurant. Just copy and paste this following title: Restaurant Management System - Food cost control - Dashboard Tutorial in Excel
Excel is exactly how Ryan used to do things before he created the software!
-Dawn, Team TRB
Wow amazing teaching method. Every thing is Crystal clear. Good work Mr boss
Thanks a million
-Dawn, Team TRB
Been operating a restaurant for year now, but i never followed any of this, now that i have this info, i am trying to put the guidelines in place, thanks alot for this
So glad the video was helpful! If you need more help setting up systems for your restaurant, I recommend checking out my SCALE program at scalemyrestaurant.com.
Here is the importance of food costs:
- It determines your probability
- Lower Food Cost = Higher Profits
- Properly Price Your Menu
- Optimize your menu
- It's not what you spent on food
Thank you for sharing this timeless, valuable information and clarity of the formula. It is indeed helpful for every restaurant owner. Kudos to you! 🙌
Thank you for taking the time to comment!
Great job man. One thing, is it smart that Im 19 and I already knew how to control inventory and calculate usage, cost and sales at such age.. Not really, where I live; Saudi Arabia. I worked at McDonald's since I was 17 until recently , I followed my vision and set a goal, opened a very special food truck .. The speciality within this food-truck you can say is that because of lack of food trucks in my home place. I gained $22.776 for my first month. All of this is really a big thanks which goes sincerely to McDonalds. It taught me everything. Ive been a part of this empire a great time, made hard to be sure and didn't waste a second on trying to find what customers need , their demands , and lastly fix them with a big smile on their face. Cannot mention all the valuable things I gained from the great business.. I really hope from everyone to widen their perspective and see the valuable secrets and reveal it , a very great chance you could be a great business man one day.. good luck to everyone!
Thank you so much !! My parents have a restaurant and they’d actually teach me but i just feel like i need to learn it myself and thankfully i found your channel :))
Awesome! You should also check out my free toolkit that's filled with tons of free worksheets, templates, guides, etc. www.therestaurantboss.com/toolkit
Every F&B cost controller must watch! highly recommended. THUMBS UP!!
Thank you so much!!!
Happy to watch this video i ahve been having alot of issues on my food cost lately I WORK FOR MOVENPICK ICE CREAM ABUJA NIGERIA
Thank you for the great information. I know how important it is to have a good foundation and you tackle every topic in a very objective way.
opening stock + net purchases - closing stock will give you food cost. Then food cost divided by monthly sale & multiply by 100 will give you food cost percentage. Thank you soo much.
+Andrew Gray, I am so glad that this helped! Cheers!
Very happy to have this channel. I my case i serve different menus daily so how do would i value my inventory left from the previous month to make it the opening stock for the new month
We're happy to have you here! The fact that you serve different menus each day doesn't change anything. Ryan doesn't teach inventory for most operators but it's as simple as establishing a value for everything at the beginning of the month and counting it at the end of the month. The ending inventory of one month is the beginning inventory for your next month. Hope that helps! -Dawn, Team TRB
Thank you so much for this! I am studying for my exam to be a dietitian and this helped me tremendously!
Glad it was helpful! And good luck!
Awesome stuff Ryan Gromfin!
You do speak like a Boss and your formulas and style is simple awesome, love the fact you are straight to the point and no music!
Thank you so much! Food costing can be made too complicated. I definitely like getting to the point and making it easier. Glad this video helped you.
Simple, clear and amazing explanation!!! Thank you so much.
Glad you liked it
Restaurant Boss,
My students really enjoyed your teaching style and are making their journey in culinary arts much easier.
Thanks.
I love to read this and happy to be a virtual mentor through my videos.
I am a recent graduate from culinary school and I am planning on opening my own restaurant in the near future. I just wanted to say thank you for this video and I will be visiting your site.
So glad you enjoyed the video... let me know if I can help you with anything regarding your restaurant!
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days
menu is influenced by the live input of the people via an app
thank you....I'm starting a small restaurant in 2016. I am learning as I go so this is excellent advice for me.
My Pleasure...
Ajmal Millar how did it go mate?? i hope business is doing great, best wishes.
Ajmal Millar hows it going bro
hows your restaurant bro?
How is the restaurant going?
Thank u For sharing your Knowledge. F & B really is useful for teaching and references or making journals
Glad it was helpful!
this guy is an absolute genius! When people come to me for money or help starting a new bar/resteraunt, I will direct them to his videos and tell them to watch and report back to me so I can quiz them. if they come back to me and they indicate that the video has taken the wind out of their sail, I politely tell them that perhaps it's just not the right time for them to try this. It's really common to encounter wide eyed, "inspired" young chefs who get lost in the idea of owning their own restaurant and think that their culinary genius will surely float their vision of becoming a James Beard award winning multi millionaire chef/ restaurant owner, and my best advise to them is that they can name ANY major metropolis, and I'll be able to find them at least a half dozen chefs, that were likely MUCH better than they are, who all died chasing their dreams BECAUSE they weren't prepared to dedicate themselves enough to even learn the basics.. inluding everything The Restaurant Boss says in his videos.
What a great channel. Thanks Chef!
Thanks buddy, love having you here.
Great job, Boss! I just subscribed. So many restaurants fail because they don't this exact info you have on your channel! I hope everyone is going to survive these hard times and get back to normal business! My people ( the waiters ) suffer as well as the restaurant owners right now! We are all hoping for a quick recovery! Keep up the good job!
Thank you and I wish you all the best in your restaurant's road to recovery.
thank you very much sharing your idea... sir can you tell me how we should setup bar and restraunt.
Hi! is there a specific question that you have? It is too hard to coach somebody though the entire process via RUclips. I can answer one question, but other than that, I offer coaching services so we can tailor everything to your business. therestaurantboss.com/hire-me
I watched this again and I want to give it another thumbs up!
AWESOME - thank you!
Grande! Ryan, you really seem to know the hospitality industry. When I arrived in Australia, I was shocked by the silly mistakes of the Restaurant and Cafe owners.
Years and years of experience PLUS years and years of study. I will also say some common sense makes a huge difference.
I've watched a few of these types of video's but by far this is my favorite. Thanks so much for the precise information.
+firenicez you are very welcome.
Stoked to find your youtube. We are just starting to gather data on starting up a restaurant/retail combination location similar to MOX Boarding House in Bellevue, WA, and your videos are extremely helpful!
So glad that we are able to help! Good luck and let us know how it goes.
Thank you so much for making this knowledge very user friendly.
You're very welcome!
I own a growing food truck biz. Just came across your vids today. Very helpful/inspiring knowledge! Thanks!
Thanks, Your video is great and very helpful. Please upload Recipe costing in Excel sheet with formula.
Hi! I no longer use Excel spreadsheets as I've created a very easy-to-use and more accurate than Excel software tool called clickBACON. Please check it out at clickBACON.com
Funny thing is, is that I’m sure that I’m likely one of the only select viewers of this video who’s watching it as to have a quick review for an upcoming Registered Dietitian board exam (which mine happens to be tomorrow 🤣). This’ll likely help to further boost my odds of passing the thing 🤣 This was a pretty informational vid! And of course, I always love seeing that there’s many in the comments who own restaurants, I wish you all nothing but success!
Hey, the exam is done now .. how'd it go??
- Dawn, Team TRB
Excellent explanation of equations. Learning so much. Downloading the COG average calculation workbook now. Thanks
Your welcome! Hope it's helpful.
I'm a young restaurant owner. Thank you so much for these videos!
You are very welcome! Thank you for watching and I hope they are helpful.
I Know You!! Holy cow I can’t believe I was brushing up on my chef’s math, cuz that was my worst class at JWU and it’s Ryan from my freshman year dorm! Hope you’re doing well buddy
New area for me as I’ve taken over a 15-acre recreation park that has a snack/coffee bar; this has been very helpful in many ways. Introducing terminology is a good starting place and will be looking at your website. Mahalo Nui Loa from Kauai
So glad it's been helpful and good luck! I have coaching options available if you get into a real pickle. therestaurantboss.com/hire-me
Great video as usual, Ryan. I did not see the guide mentioned in the video on your website however. It may be b/c it is now several years after the vid was created, so no worries.
Hey Christopher! You can find the document here: therestaurantboss.com/restaurant-food-cost-target/
Very useful information to share with my students
Glad to hear that!
great info I to am in the food business selling online but costs are a factor we consider as well
I really needed this information, thank you for your help with this lesson.
thanks a lot sir could you share for us that what is the main part in restuarant business beginning part
1-business plan
2-financing
3-decoration
4-market
Man I'm gonna open a fast casual restaurant in nyc with your training. This better not be bs.
Hey Igor, sorry for the delayed response. I think you can see I am not full of BS dude.
I am an accountant n now running a restaurant whatever u have taught is like COGS all tht we learnt in our 11 th grade theoritically sounds great practically its very difficult to arrive at plate cost different dishes have different margins how u gonna makeout how much ingredient u used in every dish only average cost can be calculated.In financial management we get to know all this.Give explanation with specific figures and items.You say opening stock is last year closing stk it has to be nodoubt..
very helpful...I'm so intrigued!
Thank you so much for being kind and so clear , after few days I have an interview for restaurant manager ( currently I am working as supervisor ) please let me know what they want to know from me . Thank you
Ask them what they want you to know.
Very helpful to a chef trying to learn the basics
thanks bud,,,im in process of adapting the formula you displayed.
lets see if that works
tarun yadav Sorry for the delayed response, how are things going with you implementation?
hey I'm planning to start a takeaway only restaurant, any tips about that in terms of cost, mistakes to avoid etc. would love to see a video about that.
and also great work there, you're really helping a lot of newbies, thumbs up!
Glad i seen this video , i had noticed one thing in indian restaurant that they had vast menu card but the food items in main course are more the same , but pricing varies as they put a tag on a dish like "special nonveg or Paneer tikka , butter chicken masala etc.
In reality they put same vegetable stock and gravy in all dishes but charge higher for some dishes despite they taste the same.
Hello my friend,
Thanks a lot for your advice.
My answer to that question about "how much should be the food or beverage cost" is simple, it can be choosed randomly, but you can not be sure that if it is the best percentage or not, so you should use all the charges you have as: Energy cost etc or any other charge that can be added to the food or beverage cost. that's called in french "Analytic accounting" or "management accounting" I don't know how it's called in english. I hope that my answer will help you and the others.
Kind regards sir.
Thank you for your comments but I do not agree that you should include your energy and utility costs in food costing. If you sell 1 burger an hour or 40 burgers, your gas cost will NOT change. It is fixed. You can call it variable but its NOT. Your food cost is 100% variable. If you sell 1 burger or 30 burgers, the cost is in direct proportion to how many you sell.
Contemplating opening a small restaurant in the near future; my life long dream. Really appreciate the information!
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days
menu is influenced by the live input of the people via an app
Thank you for this. Its hard to run a place but glad to see there's help
Really clear and informative video, thank you.
Glad it was helpful!
Can you please provide me with the link to the video that explains the cost breakdown of the 2.00$.Thanks.
Thank you! great info also you are a great teacher.
I appreciate that!
Hey there like your shows question for you how do you determine a food cost budget ? Per period
Very helping for my career thanks a lot
Glad to hear that!
This is a great refresher, I will definitely visit your website. Thanks much for sharing
Awesome - thank you!
Damn you share very valuable information you deserve more subs!! thank you for your great work keep it up!!
+luis villaescuza , Thank you, happy to help!
Steve Vd
C
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days
menu is influenced by the live input of the people via an app
Chinese food market is really big! I am preparing to open a chinese food chain in Beijing so this video is kind of helpful to me! Thanks xieixie
Congrats and good luck!
Excellent Video Mr. Gromfin
Thank you kindly.
Great information! I am a former restaurant and bar operator who now does restaurant brokerage in south Florida. I do beg to differ on being able to estimate food cost. There are “ traditional” numbers that food cost should be around. When staring up and doing a business plan these can be used I believe. Obviously there will be anomalies as in when limes went through the roof and cogs went ballistic for anyone who used them extensively.
Off course for budgeting and pre-opening, but telling an owner they are running a 33% food cost and that is too high without knowing anything else is JUST PLAIN IGNORANT. To your point, this is why I wish more prospective owners would consult with an expert when putting together a budget as we have seen enough examples to know where they should be based on the type of service, location, quality, guest expectation etc...
The Restaurant Boss absolutely. Big difference between a Mexican restaurant and a high end steak place when it comes to food cost. I know a guy here in Delray who runs a 50% food cost but he also does bottle service later in in the evening as his restaurant morphs into a club/bar. The margin on the bottle of vodka is much better.
NICE VIDEO IT HELPS ME TO LEARN MORE AND DO MY POWER POINT PRESENTATION ON MY RESTAURANT
+Juan Garcia-Martinez glad I could help.
Do you have a video breaking down plate cost? How do you determine yields for each ingredient?
I don't get into that specifically. You just weigh the ingredient, then cook it or trim it and weight it again. Find out the loss, add that to the purchase cost. If you lost 10% of the weight, then add 10% to the purchase cost.
Hey Ryan
Thank you for the video... Sweet and to the point. Keep up the good videos.
God Bless You and your family
Sorry Best Regards
John Barragan
You're welcome!
Thanks for all your advise and mentorship, and looking forward in using Click bacon as part of our startup restaurant in Tasmania, Australia
We have lots of users in Australia. Let me know if I can help.
thank you sir .great information,this will be very helpful to a lot of people ,doing their own business,thanks again
You're welcome!
Hi,
This is a great video.
will go directly to your website.
Wonderful!
Very good explanation, thank you
You are welcome!
Really Helpful. Thanks very much.
You're welcome!
Ryan, I'm opening a Kosher Deli and HealthFood Market. Could I use the generic COG calculation worksheet to flesh out my health food market sales percentages? I understand preparation costs are factored in COG formulation not shelved products.
What are the factor we should consider to to decide percentage of food Cost?
Because some time we already make good menu ,taste and presentation also advertisement and we put food cost in little bit higher food cost , but still our revenue is not satisfied.
Thank you for your Great tutorial God Bless you..
You simplified it so well! Thank you!
Glad the video was helpful and helped to make the numbers make more sense.
Thank you so much for posting these videos! I've been wanting to start a restaurant for a while now, and only now have a concept that I really like; but I never took any business classes or anything and have no idea how to bring my vision to reality. I just watched a couple of your videos, and I think this will be perfect to get me started! By the way, Cannabis is about to be legalized where I live, and my concept is a cannabis bar (edibles), that offers regular food and DIY kits. (inspired by DIY Bar in Portland.) If anyone has specific advice for me, please let me know!
Glad the videos were helpful and good luck in your adventure.
Take precautions calculating taxes and legal regulations most cannabis business don’t grow profitable because of how much is taken out
Thank you so much. It helped me a lot.
You're welcome!
That was cool and important info for further stages of Restaurant Profession and Business. Wish you all the very best And Thank you so much.
Coffee and Tea should be in food inventory or beverage inventory ?
Beverage inventory
Do you have any videos explaining the importance of maintaining balanced beginning and ending inventories, so you are only buying what you sell for a good food cost
Hey Jeff! I have 2 videos for you to watch:
1. therestaurantboss.com/do-not-teach-restaurant-inventory/
2. therestaurantboss.com/calculate-food-cost-my-way/
Thanks for posting the video. Once you obtain some of these hard numbers how do YOU put them together and make sense of the data? Perhaps maybe some kind of profit/loss assessment? Determining how profitable your business really is is paramount of course... easiest system possible?
Great question! This is exactly why I created my software tool BACON. It helps you make sense of the numbers so you can act proactively on them. Check it out clickbacon.com
hi,
Excellent advice for beginners...i went on to your website to download the kit but its not for free...
Which kit? I have a small video series that is free on the Start Here page, its a bit dated and it getting updated soon, but still great information.
I want to start a place where people can enjoy there food and have a piece of mind,in Kerala, India. I have trying to gather as much knowledge as possible and would be better if I had someone to guide me through. And yes thanks for the videos...
Hi Ryan, Great video, as always. If a restaurant sells packaged / bottled salad dressing, do you choose to include the cost of the bottles and labels in COGS as a category like, COGS - Packaging or do you put the packaging costs in the same account as, e.g., straws, to-go bags, and paper napkins? thanks, and happy 4th!
Really good explain about cost.
Glad it was helpful!
You are amazing and a blessing to the industry
Wow - thank you so much!
That's really helpful initial information when looking at a Café model as I'm struggling to understand the owner's asking price for a business whose turnover is less (significantly) on actual accounting information than as described on the agent's advert. Also I cant work out her food costs so I need some formulas to help. I'll be visiting your website very soon. Thanks.
Thanks as student it's helpful to me
You are welcome!
HELLO, please could you give me some tips how to calculate food cost for a takeaway. Many thanks
Hi Paola! I have several videos on Food Cost. This one should help: therestaurantboss.com/six-things-restaurant-food-cost/
Hi Ryan, what would you do if you start a new restaurant and you have an existing restaurant but you want to transfer some of the stock from the existing place to the new place? where would you add that stock value to your COGS calculation? with purchases?
Where do you suggest we order our food from ? And what is the formula to pricing a plate out of a huge quantity of goods?
I do not recommend where to order food, whatever is best for you. To calculate the cost of food on a plate, add up the cost of all the ingredients to make the plate of food. This very complex, but actually simple.
Just subbed I'm a little green to food management. I'm going to be taking a new role and I subscribed to your channel based how informative this video was thank you and can't wait to flood you with questions like you said. I will also be checking out your website here in the very near future. Thank you
Awesome video thanks again
You bet
I am glad to hear that. But im a newbie here so i dont know how. Sorry for that
Really clear video, thanks ! Any one regarding the costing of coffee breaks ?
I am now a huge fan! This and all of your videos are so very helpful Ryan. Thank you for sharing!
Marty Embry My pleasure, thanks for the kind words.
Really nice information
Hey! New KM. Do you count Togo containers/utensils as part of food cost?
Can you give me a example on “how much cost to prepare?” Thanks.
This is great dude, I'm writing this all down.
Hey Thanks Roland Sylvain , check out the full video series at therestaurantboss.com for a way more detailed look at restaurant financials and costing formulas.
great info
hello sir, can u make video
1 how to set budget for restaurant and strategy to achieve them,also how u forecast budget
2 how do to marketing on social media, do i hire marketing company to do it
3 make detail video of food and beverage cost
4 how to control liquor pilferage, do you have a measuring tool for alcohol beverages
Hi! I have several videos on budgeting, food cost, and also liquor pilferage. Search for those terms on my channel and they will come up! For the liquor...look at this one: ruclips.net/video/ntK7qGCSrHI/видео.html&pp=sAQA
RE: social media - YES - hire an expert to do it the right way for you!!!
Hi guys. How can I calculate ending inventory without physically counting?
Thanks for the help
Hi Matteo! Please check out this video I did on inventory and see if that helps! therestaurantboss.com/do-not-teach-restaurant-inventory/
Great video! Exactly what I was looking for. Heading over to your website now. Thanks!
Thanks so much for the comment
Worthy presentation