Restaurant Recipe Costing (the easy way!)

►WATCH THIS VIDEO ON OUR WEBSITE:
therestaurantboss.com/restaur...
-----------------------------------------------------------------------------------
Recipe costing tools claim to make recipe costing easier for you. But do they really? Watch today's video to find out why I don’t think they do and what you can do to make this task easier.
At the 8:13, I got the formula backward. It should read:
Weekly Purchases ÷ Weekly Sales = Weekly CoGS
-----------------------------------------------------------------------------------
► Hit Subscribe or click the bell so you don't miss out on any new videos!
► FREE RESTAURANT TRAINING TIPS:
TheRestaurantBoss.com
► LEARN MORE ABOUT SCALE:
ScaleMyRestaurant.com/
► LEARN MORE ABOUT BACON:
clickBACON.com
► LEARN MORE ABOUT RESTAURANT MANAGER CERTIFICATION (RMC):
TheRestaurantBoss.com/program...
► LEARN MORE ABOUT GHOST KITCHEN BOOTCAMP (GKB):
therestaurantboss.com/program...
-----------------------------------------------------------------------------------
►Social Channels:
Facebook ► / therestaurantboss
Twitter ► / ryangromfin
LinkedIn ► / ryan-gromfin-a816794
Instagram ► / ryangromfin
Web ► therestaurantboss.com/
---------------------------------------------------------------------------------
Hi, I am Ryan Gromfin. Welcome to my KZbin channel, The Restaurant Boss. Here you will get tips on how you can increase restaurant profits, control restaurant costs, improve your restaurant marketing, lower food costs, find more time in your day, general business operations, and more.
I want you to have the restaurant of your dreams, so I post weekly training tips for restaurants and bars of all kinds - fast food, QSR, dine-in, fine dining, food trucks, sports bars, and more. Tips range from controlling food cost and lowering labor costs to restaurant specific marketing and management.
Please check it out and grab the free tools on my website.
If you enjoy the channel make sure you hit subscribe or click the bell so that you are always notified when I release a new video.

[@Therestaurantboss]

How much time do you spend on recipe costing for your restaurant per month?

[@jimmyjones4114]

The hotel I work for requires me to complete recipe cost cards for all items on the menu. I do not focus so much on being exact, and I leave a little room for error. The recipe cost cards I make double as the recipes that are in the book on the line complete with photos which reduces total time spent.

[@Therestaurantboss]

@@jimmyjones4114 Good enough is often good enough. Spend you time developing your team, running a tight kitchen and making sure the food is on point, that will go a lot further than being .02 cents over or under on the cost of lettuce for your burger.

[@sasquatchrosefarts]

None of these KZbinrs discuss labor costs in a recipe. Which is absolutely critical. If you have a hot grill, a steak has hardly any marginal labor. While a burger, with a toasted bun, and toppings, may cost an extra dollar in labor and refrigerator space for the bun. And an extra unit of stocking and procurement energy. I haven't seen a good KZbin restaurant channel. He doesn't even discuss labor cost on having lettuce and tomato or.other toppings on a burger. Washing and chopping produce is very expensive. If someone processes thirty pounds.of lettuce and tomato in an hour, you might as well call it an extra dollar per pound of food cost. On 3 dollar a pound tomatoes, it becomes four dollars a pound. Plus water cost. And water heater wear, and electricity.

[@chefakbarkhan820]

Hi sir .i am chef i wached many videos about recipe cost and also aply but i didn't got good result .now i have been waching your video from 1 week about recipe cost then got what i find .realy i appreciate you r experience .you have lots of knowledge . A bunch of thanx you to give me easy way from your knowledge.

[@Therestaurantboss]

Hi Chef! I am glad the video helped you and you are seeing good results. Keep up the great work!

[@anujbhardwaj3470]

appreciate your knowledge, usually, when we add any new seasonal or weekly special I count the pricing on a rough estimate. I also make sure my prices are not exceeding the price of my competitors.

[@bhanuchauhan7157]

It’s an absolutely helpful and very meaningful Lots of restaurants wasting their time n money on this. Thank you

[@Therestaurantboss]

Glad it was helpful!

[@Ocheecheenay]

Another fantastic bit of information. Thank you

[@Therestaurantboss]

Glad you enjoyed it

[@gautamkadam9666]

Accurate inventory adding earnings revenue income. Always take opening and closing inventory. Consumption should analysis on inventory,

[@subratagaranayak4324]

Good info

[@ChefChamp]

Great video!

[@michaelgraziano885]

Hey there, I’m starting a personal chef meal delivery company. Is there any plug n play like apps or free software to get a ballpark range of ingredient cost? Most of my shopping will be done through Costco and other public grocers while I’m starting out. I’m unsure of how to get a cost for anything without any purchase history

[@benpierce2202]

At a little over 8:20, you put up a formula: weekly sales / weekly purchases = weekly COGS. If my assumption that you're looking for a percentage is correct, shouldn't it be purchases / sales = COGS; i.e., purchases are X percentage of sales? Thanks.

[@Therestaurantboss]

Hey Ben! Sure enough, I got that backward. My apologies and I very much appreciate you bringing this to my attention. The formula indeed should be Weekly Purchases / Weekly Sales = Weekly CoGS

[@thekitchenvillain]

Thanks man I was starting to lose hope

[@cccha4611]

Thank you, appreciate for sharing insightful idea. It would be really helpful. Although in terms of delivery, i think you should chill more and modulate voice.

[@Therestaurantboss]

I get very excited about this stuff...it's just who I am. :)

[@L0ve365Beauty]

OMG you're preaching

[@seringett]

I have a question and i need help. I was invited to open a specific concept up. The whole menu is mine. Like i creat the menu. Every single item. Now that the menu is approved they said I’m a “ Manager” Let’s say i quit, or I’m fired, or something happen that i have to leave.. What happens to my creation? My ideas.. the restaurant is all based on my ideas. The entire menu. I can’t open another place using the same menu . That would be wrong. So how to approach this. What is the right way of making sure i have the signature or rights on that menu. Is that a common thing on restaurant business?? What should i do? Thank you.

[@RyanGromfin]

The ideas are theirs, they paid you for them. And so what, ideas don't matter, it's about execution. If you are good at coming up with ideas, you will come up with more.

[@yummykitchendirect4528]

You can twist them, most restaurants they share the recipes.

[@josephcooper6572]

You need to get it copyrighted or trademark your recipe ideas...by Chef Joe, Former Chef at Bellagio Casino, MGM Grand, others etc.

[@victoriachanel2493]

I couldn't agree with you mor...good old pen and paper and a little common sense!

[@Therestaurantboss]

AWESOME!!! Sometimes the K.I.S.S. principle really does work!

[@vapewarrior7655]

OMG!!!...............YOU ARE SO WRONG, PURCH/SALES IS NOT FOOD COST

[@mcav22]

So tell us why?

[@vapewarrior7655]

@@mcav22 I just stole a case of shrimp....what happens then

[@vapewarrior7655]

waste, shrinkage, theft.....ending inventory cant be ignored

[@yougotrapebyamule]

@@vapewarrior7655 it isn't ignored...at all. You need it to determine the real food cost

[@vapewarrior7655]

@@yougotrapebyamule thats what i said...he showed a graphic that did not