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

[@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]

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[@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.

[@bassamabunatalia9357]

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

[@dayadesilva7144]

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

[@LilttleAudrey]

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

[@stevesteve7175]

He makes it so simple to understand.

[@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

[@markhaworth5228]

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

[@neesh1234567890]

Thank you were great ❤️

[@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

[@asfandyarawan6093]

Thank you chef, really good video I learned allot

[@ChefClary60]

Thank you! Glad you enjoyed it.

[@MarketingFoodOnline]

Great info

[@ChefClary60]

Thank you

[@bassamabunatalia9357]

Great

[@dsplife_official]

Awesome

[@kamsyd13]

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

[@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.

[@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]

how to calculate cost of a particular item?

[@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.