Bo Bryant 'The Restaurant Giant' - Food Cost for Beginners

Restaurant Food Cost is a little more dynamic than you might think. Join me as we cover a simplified way to rationalize, track, manage and account for food cost and pick up some tips and tricks along that way, sure to help you drive down your cost of goods!

[JoshJorg]

I really enjoy this subject. I had a lot of success in a restaurant that I managed I'm running the numbers on items to find out which one sold the best, and then finding ways to make them even more profitable one example was with steaks. The restaurant was buying prepackaged steaks that were very expensive. I was able to get a higher quality steak, cut it by hand, and save quite a few dollars per portion in comparison with the prepackaged ones. This had a huge impact on food cost and profitability. Another exampleof how I was able to make a dish more profitable was actually to increase the portion on our most popular item which was fish and chips. I actually increase the portion by 2 ounces, and was able to take the price from $15 up to $20. after I made the changes the dish continue to be the top seller the entire time I worked at the restaurant.

In the same respect, in regards to that same fish, we made sure that the fish was cut very consistently by only certain people to control the portions because there was a huge problem at the restaurant beforeI came there cutting pieces that were way too big and very inconsistent.

I love to cook but food cost control is a subject that I absolutely love. And I love to implement the systems that make controlling food cost easier

[thigson]

As an individual that is gathering and assembling copious amounts of information for open a restaurant, I found this very informative and useful. Thank you for posting sir.

[thesmittenchef]

"We started to create a culture of excitement around doing it right." I'm not even finished with the video and had to pause it and give thanks. What a great exercise and tool for training! I've enjoyed this video tremendously. Thank you SO much! :)

[merrittpalmer]

You have a very large vocabulary that you apply in the appropriate context. Very articulate. I'm impressed.

[john_carter]

have no interest in restaurants... but this guy is so PROFESSIONAL i had to like & subscribe

[scottnesjan]

excellent video. I've been in restaurants 20plus yrs. for past ten yrs had thoughts of opening a store. I've watched countless videos on these topics. your presentation was so spot on, I had to pull out pen and paper and take notes. thank you for concise and easily digestible information. you really cut through the bull. once again great presentation.

[TNtheWIN]

This guy is a phenomenal speaker. very informative.

[jacobjung]

Bo Byrant you should do courses online, people will def pay for them. I would.
Great video about food costs and the specifications of it.

[linashappycorner]

Great video!! Thank you!! Everything you mentioned is very useful. As a previous restaurant general manager and restaurants owner myself, I have to say that this video is so valuable for new restaurant owners or anyone in restaurant management. I learned a lot myself. Well done!

[chrisdsouza]

Realistic and practical. Essential thinking for every new restauranteur.

[xavierdimfit]

So clear and detailed info.. I have learn a lot with this videos.. Thank u sir.. For educating me..

[RebuttalRecords]

Great presentation and a real eye opener.

[murunjee]

I'm grateful for all this "course" I will struggle no more with costing thanks to you

[ericvondumb]

THX for doing the analytics and sharing with us! SSSOOOO INFORMATIVE!!!

[rojanadhikari]

I watched the first time his channel and I learn much more his really generous. thanks a lot,

[josetteclayton]

really love your videos.. Very straight forward. I am preparing myself to start my own small Jamaican restaurant and your videos have opened my eyes even more for me...Thank you

[gracechakabva]

Brilliant presentation Bo and really good tips for anyone to use.

[frenchyalicea]

The portion control exercise mentioned for the fries was also practiced in Taco Bell to measure meat filling scoops. I started my own business and have found these exercises very helpful to control portion sizes given to eat in customers when the food is given in a basket.

[viveklariya]

Very interesting and informative videos for those who is running their own business and they don't know how to control food cost... It's just a great video you put great efforts on this video. It's long video but very knowledgeable 👍🏻👍🏻👍🏻

[manniesreactionchannel]

This is brillant, much needed and very informative...