Running a Restaurant/help!

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Question
I have to have a project done today for my GM and I need help badly. It has me so nervous I am in tears. I can figure out the food cost for say a chicken breast, but how do I do the sides? baked potato, veg, salad and bread. I have no clue how to figure it out and she wants me to give her all pricing for the menu to see what perecentage we are coming in at.
I surely can't afford to buy software and can't find an easy free program to use.
Easy formular? and how to put a cost on the sides?
Thanks much!   Sheila or email

Answer
Shelia, Thanks for the question. Usually, I try and give well thought out answers - but because of your time crunch & tears I'm going to provide links -- as answers to your questions. This is the fastest way to get you the "in depth" info you need. There are a few variations to costing food and all are covered in these links.

Chef’s Resources – Plate cost explained - http://www.chefs-resources.com/plate-cost-how-to-calculate-recipe-cost  
Wikihow another “how 2” explanation – http://www.wikihow.com/Calculate-Food-Cost  
Step by step food cost calculations - http://www.ehow.com/how_7464663_calculate-food-cost-restaurant.html?ref=Track2&u  
Free software trial at Shop ’n cook http://www.shopncook.com/recipeCostingSoftware.html?ref=google&c=shopncookrecipe
Download a calculator http://translateye.com/download/calculator.php

Happy costing & Best of luck,

Chase

Running a Restaurant

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Chase LeBlanc

Expertise

I am the author of the new book, HIGH IMPACT HOSPITALITY: Upgrade Your Purpose, Performance and Profits!http://amzn.to/guebkx I am also the founder and CEO of Leadagers LLC http://leadagers.com/ (leaders who manage, managers who lead, "leed/i/jers") a hospitality industry consultancy. Our primary focus is in upgrading the purpose, performance and profits of restaurants, bars, food & beverage outlets and/or nightclubs. We have expertise in operations, start-ups, training, in-house leadership development and positive customer service experiences. 720.269.9537

Experience

My 30+ year hospitality career started as owner/operator of a nightclub development and management company. After successfully selling that business, I led within a variety of national and global operations as General Manager and multi-unit Regional Manager and I have also served corporations as Vice President and President. My extremely broad range of experiences includes leading training stores, entertainment complexes, fine dining establishments, high-volume theme restaurants, quick-service restaurants, dance/night clubs, comedy clubs, college taverns, dueling piano bars, pizzerias, high-volume sport’s bars, live music showrooms, retail stores and gift shops, fast-food concessions, catering/banquet facilities and high-volume arcades.

Publications
"Staffing Doctor" columnist for Hotel F&B Magazine http://www.hotelfandb.com/blog/?p=819#more-819 Top 10 - FastCasual.com http://www.fastcasual.com/article/140233/Top-10-ways-to-motivate-your-managers Core Hospitality - Quick Serve Leader - http://quickserveleader.com/article/making-hospitality-core-your-restaurant-brand-expert-corner Wise Words - Inside F&B http://insidefandb.com/2012/01/wise-words/ And have been a featured blogger for FohBoh.com In addition to my new book High Impact Hospitality,http://amzn.to/guebkx I have been a contributing writer for and/or my properties have been featured in Cheers, F&B, Food Service News, Hot Spots America, Military Club & Hospitality, Nation’s Restaurant News, Night Club & Bar and Top Shelf.

Education/Credentials
Attended the University of Colorado for three years and left to open my first nightclub at the age of 21.

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