How to Cost Out a Recipe

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Food Media Network

Food Media Network

8 yıl önce

bit.ly/DrProfessorChef - In this video, Chef Colin Roche explains and shares an easy method for costing and pricing out a recipe. He specifically shows you the basic steps of recipe costing and demonstrates how to use a standardized recipe cost sheet, including how to get the plate cost, preliminary selling price and menu selling price.

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TAKE A COURSE ON THE TOPIC: If you want more in-depth information on Recipe Costing (and get a Certificate of Completion for your professional development or resume), check out this mini-course on the topic - chefroche.com/course/recipe-c...

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Here is a link to the "Book of Yields" that is mentioned in the video - amzn.to/2FcvKwH

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YORUMLAR: 182
Huda Ford
Huda Ford 6 yıl önce
This video has been extraordinarily helpful in helping me understand Recipe Cost. Please make more videos like this that go over these sort of restaurant formulas. Sometimes instructors talk to fast in class and make it impossible to fully understand how they get their answers. You have the perfect speaking pace and give clear examples that really helped me follow along. Thank you.
Amber Cha
Amber Cha Yıl önce
You’re an awesome teacher! Thank you. Extremely helpful.
Aaron Dodd
Aaron Dodd 6 yıl önce
WOW! Thank you so much for your help! Although I never heard of triangle, or never done or anything past the
Amber Holmes
Amber Holmes 2 yıl önce
Thank you so much for this video. I've been stuck trying to figure food cost out for my catering business. Thank you for simplifying it!
Keston Fabian
Keston Fabian Yıl önce
Thank you soo much! I came across this while having issues with my costing ! And this made me understand a little better!
Zenobia Zora Chacko
Zenobia Zora Chacko 5 yıl önce
that was so well explained. so simple. I normally hate math but you broke it down so easily. clear, consise and beautifully consistent
Erica Azucena
Erica Azucena 5 yıl önce
Very informative and easy to understand! Also great examples but wish you could of done an example with a different yields.
Deja Holmes
Deja Holmes Yıl önce
This is the perfect explanation you have saved from many tears on my class project. Thank you so much
Dimitris L
Dimitris L Yıl önce
very good video! thank you for sharing!
Gabriela Gondim
Gabriela Gondim 5 yıl önce
Thank you for the video. Extremely informative, please make more videos.
LokiDolo
LokiDolo 6 yıl önce
very well explained
Touaibi Salim
Touaibi Salim Yıl önce
Chef, great video ! I have one small issue if you could clarify please .
Shanena Zeno
Shanena Zeno
OMG.. This information is so detailed, step by step. I really needed this. Thanks!
Juana Vargas
Juana Vargas Yıl önce
I struggle a lot with trying to figure how to do a food cost. So this was really helpful.
JustCallMeLuscious
JustCallMeLuscious Yıl önce
This was so informative. Thanks so much Chef!!!!
Leslie Dias
Leslie Dias 7 yıl önce
Hi Colin, Great Video! How did you calculate "Standard Yield" 96 and "Standard portion" 1 for the cookies recipe?
Kennedy Pereira
Kennedy Pereira Yıl önce
How do you factor in price changes in raw material of a products? Would it mean we need to revise the menu rates every time there's a price change in raw material?
Arnold Dela Cruz
Arnold Dela Cruz 5 yıl önce
This is a great help for me. Could it be possible to provide us a link to download the template? Thanks for the great help
Patricia Patricia
Patricia Patricia 3 yıl önce
Hi Chef.
Kent Whitaker
Kent Whitaker 2 yıl önce
I'm a chef, grilling and barbecue guru, cookbook author and culinary writer who started washing dishes at age 14 before helping manage back of house by my 16th birthday. Tons of mom and pop restaurants and my fair share of fast food cooking during high-school later before bar and kitchen manager through college etc. This video is like going to class. If you are serious about your food truck, corner cupcake shop, pretzel stand, designer hot dog stand dream.... then watch this video and take notes. This is culinary school level information crammed into less than 30 minutes. Not knowing food costs is why so may restaurants fail. - Great job on the video Dr. Professor Chef Colin Roche - Kent
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