How To Calculate Food Cost Percentage (& SAVE $$) | Cafe Restaurant Management Tips 2022

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👀 ABOUT THIS VIDEO
Managing your food cost is the difference between you going bankrupt or thriving. Here's how you calculate food cost percentage and build a successful restaurant food business!
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👀 ABOUT THIS VIDEO
Food cost is one of 3 giant expenses that take a bunch of your margins. If you don't know your food cost or how to manage it, you'll be in big trouble. It is one of the numbers you MUST understand well and tinker around. That is..if you want to open and run a successful restaurant or food and beverage business.

And when restaurant margins are already so thin, you want to do as much as you can to reduce your expenses. One of them is you can control is reducing your food costs.

I can't emphasize enough how important it is to know your numbers.

So if you're a restaurant owner, a small business owner, or part of the restaurant management team and want learn how to calculate food cost percentage, ways to reduce food costs, food costing and pricing, or simply how to run a restaurant successfully....keep watching!

#foodcost #restaurantmanagement #wilsonklee
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👤 ABOUT WILSON:
I’m Wilson, your new restaurant business partner. I’m here to help turn your food and beverage concept into a reality with expert tips & tricks for success.

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[padangbakingschool]

I think you better talk without music background.its better and can feel the atmospher.thank you

[lethal]

The way i did it, and admittedly I didn't know at the time if would work, was my Plain Ham burger was the same price as everyone else, but we made it to basically break even gross inc wages, consumables and energy, The burger was huge and people loved it, then the add-ons to those burgers were 200 to 500% markup. And we went from selling 150 burgers a week, to 400 burgers. And it ended up becoming my strategy, to draw people in and break even on budget and make money from the rest of the food bought around the burger.

[cateringcoachal]

I love how you explained the Cost of Goods Sold (COGS) with a clear breakdown and all the information without feeling overwhelmed.
The 3 advantages of calculating COGS include the ff:
1. Strategize and engineer new menu
2. Run proper promos
3. Make more profits
Thank you for this excellent video, Wilson. 🙌

[excel-tutorial]

Thanks a lot for sharing the info. Running business is never easy. A lot of things to be considered. Therefore, I thought that it would a good idea to share knowledge how to build such a tool to manage the restaurant in Excel. Just following title, it will give you a nice solution: Restaurant Management System - Food cost control - Dashboard Tutorial in Excel

[dneuman]

Business planning involves sitting down and designing the menu and market you want to serve. And how the location kitchen, and decor meets those needs .This could take 7 hours or 40 hours depending on restaurnant experience . Business managers and owner and planner need to have analysis meeting, luncheon.

[TAKR]

Cost of the cookie is 0.25 to 0.5 ... You put a price - 50 dollars .. and the sell with a 90% discount! People would flood in. ... What a brilliant idea

[carole-anned.]

Truth be told, your videos are a godsend! Thank you 👌🏾

[zxed]

man im about to start my coffee shop and with these videos i feel like im getting top tier advice thanks a lot

[mulatiechekol]

Wilson! how are you? this video is very important for beginners! If it possible, for the future practical approach can give detail lesson, you can show us from local restaurant who can cooperate willingly!

[lieybethl]

Thanks Wilson for sharing this, especially point out the ideal percentage of COGS and food cost. (This is the first time I'm thankful to took Accounting as my major and am not overwhelmed with your explanation).

[TheEarlyellow]

Thanks Wilson for sharing. One feedback is I find the music kind of overpowering your voice. Maybe my hearing ain't that good :( just thought you might like to know. Thanks once again

[gnybishz]

i never in my life thought i would look this up but here i am and thank u so much

[bilalmahmood]

You missed the utilities cost in calculating the menu cost, if I am not mistaken. Indeed loved all aspects, thanks much!

[pers]

Explained quite clearly and concisely. Great video, thumbs-up 😊 Subscribed.

[johnhughes]

Thanks for sharing. It was somewhat challenging to focus on what you were saying. Perhaps the music could be turned down a little bit more.

[kynthea]

You offer great value...but the music begins to tire the viewer...its great to start out with a bang...but then bring the volume way down...it could even go in and out of listening range to offer more variety. I found that I was attentive to what you were saying...but I got tired and had to pause it for a break. Thank you for your contribution to my education and future success :)

[alirizvi]

Hey there,

I haven't watched this video yet. I just wanted to say that you & your videos are fantastic. Excellent advice, to the point, professional delivery, kind nature, etc. I wish you the best on this channel, keep going!

Best Regards

p.s. you can find a lot of gems or "gold nuggets" around startups

[ambivalentdisaster]

Your info is excellent and you have good tips. The style of video is just enough to keep your attention without overkill. However, I’d recommend losing the music entirely or just use it when you segue. You don’t need it in the background when you are talking numbers. Maybe for something broader it would be fine. That said, I really like your videos and they get my ideas going as well as remind me of what I need to think about still. Thanks for your work!

[mattmallecoccio]

The major problem is that with new restaurants people are looking for the best food for the lowest price. So, say I wanted to make a foie gras terrine, I would need to sell lower end stuff, but make it flavorful enough to eventually build up enough revenue to begin selling that terrine without breaking the restaurant

[defectionis]

Hello Wilson, new subscriber here. Can you make a video on food purchasing? Sharing ideas, tricks or knowledge on how to do it smart. Maybe using examples focusing on proteins and produce orders as a chef. Thanks Wilson! Keep up the great work