restaurant cost management What business owners should know❗

restaurant cost management What business owners should know❗

One of the reasons why restaurants have to shut down is “out of control.” Some restaurants may sell very well but not make a profit because their costs are too high. especially the cost of raw materials which is the main expense of the restaurant General stores will cost this part 30-40% of the total cost. Or maybe higher in buffet restaurants. Therefore, entrepreneurs should pay more attention to cost management in this part.

Opening a restaurant with miscalculation of food costs in the first place. will result in setting the wrong selling price and become a problem of food costs in the long run That is difficult to fix, so let's see that. before opening the shop How to manage food costs?

❗ Manage food costs before opening the shop

Opening a restaurant with the wrong food cost calculation in the first place will result in setting the wrong selling price and become a problem of food costs in the long run That is difficult to fix, so let's see that. before opening the shop How to manage food costs?

1. Calculate the cost of food per dish correctly.

- Do not accidentally take the price of raw materials during the process of making the cost to account for the actual cost of selling. The average price throughout the year For example, if you set a price for a dish of vermicelli salad which uses 1 fresh lemon by bringing the price of lime in the range of 1 baht per child to calculate the cost, friends have a very low cost of lime. But when it comes to this summer The lime will jump up to almost 5 baht per child. Until then, friends will face the problem of high food costs for 3-4 months.

- Each food ingredient is bought for 1 kilo, not that it can be used for the whole 1 kilo, for example, a salmon weighs 4 kg. It may actually be used for only 3 kg, so friends. Do not accidentally bring raw materials that have already been purchased to calculate the cost immediately. They must be trimmed and find the actual usable amount before they can be used to calculate food costs.

- Clearly formulate recipes Along with measuring devices, weighing and measuring, so that when the store opens, employees will be able to cook according to the specified recipe. Reduce the problem of using raw materials that exceed the standards as specified in the formula

- Restaurants with delivery channels and restaurants with more than half of the takeaway customers, don't forget to add packaging to the cost of the meal before setting the price.

2. Setting the selling price

when we have the correct food cost We will bring it into the formula to calculate the selling price.

The formula is “(Food cost in baht x 100) / % of required cost determination”.

For example, this dish of Papaya Salad with Blue Crab. The cost of food is 43 baht and the cost is set at 35%, so the formula for calculating the selling price is

(43 x 100) / 35 = 143.33 baht

Note: If any restaurant has VAT registration The selling price must be multiplied by 1.07 to get the selling price inclusive of VAT.

3. Menu design

Menu design is the last step in controlling food costs before opening a restaurant. Well designed food menu, the cost of the restaurant's food is easy to control too!!

There are simple instructions for menu design to control food costs. is a restaurant that has a menu in the form of a book (Hand Menu) when opened, the first page should be Suggestion menu page Leading by this recommended menu should be low cost, high profit, easy to make, and a menu that the restaurant is willing to offer.

Restaurants that use a front-back menu, 1 sheet ends, put a picture of the food for the recommended menu that customers want to eat in order to be eye-catching. and persuade customers to order and eat that

Pictures of food included in the menu booklet It doesn't have to be the same size. which one want to sell It gives a special size. Or maybe split one page to You can also tell about the specialties of this menu.

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