Do you know your prime cost?

4% - you're welcome 5:00

Great video, great information

Really grateful for your videos. You most definitely provide golden knowledge. We just had to buy a new grease trap and will need those drain locks. I don't want to deal with that type of issue for a while. Much appreciated 🙏

what a stuffs i got from your videos bro so great and helping brother thanks still watching for more

Love this channel!! Just opened a pizza take out 2 months ago..this channel provides valuable content!!

Great insights!!!

❤ this was very helpful

I learn more about what my financials should look like from you than I have from any accountant I've worked with to date.

A restaurant owner has to work with a very thin margin. To improve margin you may require single point operation management as well as ways to improve guest retention and attracting new guests that will lower operating costs.

I am helping my fiancée open a burger joint in Mexico. These tips are truly helping me establish a better baseline to her business. Thanks @ the restaurant boss

I am always inspired by your videos. I have operated a diner here in small city with a poor demographic for the past 35 years. I started at age 22. It’s no surprise that the total cost to operate compared to 25 years ago makes me wonder why so many people think it’s a walk in the park to operate an eatery. They open up a new place 4 times a year under cut all others prices and close in a year or less. But meanwhile my guest flock to these places ad then run to FB and tell everyone to try it or not. Most of these people work for the eatery trying to get guests to come in. My biggest Expense is Labor and I do the cooking everyday with my partner as we split the day but have a cooks assistant to help with overflow and clean up. Our weekly gross is $6500 - $7500 and my weekly labor not including me is $2200. That’s 1 part time cook, 1 weekend dishwasher 2 weekday servers and 3 weekend servers. My partner takes over $900 a week for himself. My COG are $1500 - $2000 a week my rent is $2100 a month and utilities are $1000 a month. Cable $200 Insurance $150, CPA $150 a month. $500 for Misc a month. Lately many repair bills and I do spend $300 a month advertising. Does this seem good, bad, average?

Thank you for posting this

Love your videos buddy! I have two quick questions and would be grateful if you could share your views. 1. What'd you recommend as a good franchise to invest in if you are looking to eventually let it run on auto mode through staff and least of your personal time. 2. Would you recommend buying a running franchise store, specifically when you just have 20% of the asking price in account? Thank you

Nice content! Could you talk about seating plan and furniture in F&B?

Hello Ryan, it’s been some time since we last communicated, and was hoping you could direct me to a good resource that will give some statistical info on demographics for selecting a location for a pick up carry out pizza specialty shop. Such as average customer visits per month. Population sizes for your average neighborhood/ contiguous towns. That sort of thing. Working on projections/ business plan. Thanks again, and as always…great content.

Thanks for sharing :D

How many employees would you need if its a smaller family owned shop?

Thanks you sir..

???????? I enjoyed this video. Do you have a Spreadsheet that I can utilize to plug in all my expenses to see where I am each month? Also in figuring out Prime Cost, do I include Sales Tax Collected?

Quite informative....!!

Any examples of resturaunts with profit margins higher than 10%?

Hey buddy Quick q In the beginning after open, is it normal for labor to be high for a time until sales start to hammer labor down. It’s been my experience, that this is true. What I need from you is, that time frame, what should it be...or is there a rule of thumb accepted norm. Tough question, and most answers would start, it depends. Well, my depend is money put back to survive until sales move up. Just want to make sure I’m in the ballpark. I’ve been around 35 plus years and should know, but in a perfect world..... Thanks Tim In Alabama.

Dear sir can you tell me more details About p&l I would like learn about it from A to Z

Thanks

I check my labor cost every day and I want to know is I should use net sales total or gross sales total to get my percentage?

That's why I cook out of a commercial food trailer. It's paid for and that is critical if you want to make profits. Of course it's family run so no added employee issues.

The key is how you breakdown the OTHER EXPENSES.

One of the best FB knowledge channel

When figuring your labor cost, do you figure quarterly taxes into that number to? Benefits?

Awesome

Thank u

My labor costs are to high finding it to cut it down with out cuting production can you help me

Hi Ryan , i just start to recently follow your nice video , i have watch carefully this video and i must say that the profit margin ur are talking about is extremely low. I am a group head chef so i am going through P&L every month and the profit our restaurant does , on avarage are 20 to 22% talking pure EBITDA! I guess if a restaurant is run properly could even make 25 to 35 as in my company we have overhead and hotel expenses that a singol restaurant wouldn’t have , what you think ? By the way nice job by giving all those great info and tips please keep going !

Nice

I am in the fast casual- with a very broad set of products. Would you rather suggest setting a fixen budget for a day. Like buy every day goods for 500, for example. And when it’s Sold it’s sold out. Or would you try to match it really close every day. Great Stuff btw

Very good vedio

What does one do when they grew up working for their parents restaurant and they’re parents are worried about the transition. Whether it’s passed down to their children or whether it’s best to sell and move on.

Hi. regarding 6% profit margin. does that include owners draw

In my restaurant chain I shoot for 25% Profit. My chain is a lot like a Blaze or Mod Pizza so cost are a lot lower.

What percent of sales goes to kitchen, front of house staff, and Managment? 16%, 8%, 5%?

what kind of restaurant did you manage before, and why did you change job?

you are the best

Do you have any profit margin information for popcorn shops?

Ryan 😄😄😄😄 . This is faheem and I watched this video in my wife's phone. I already have subscribed years ago and still I get your news letters in my Gmail. You are talented 👍

Hai Man U r absolutely great in presenting the video. May I ask u a question? I am running 2 Resturant in about 5 km . I would like to to make one as a central kitchen,to reduce labour cost, Gas,purchasing on bulk ,and for reducing electricity costs also. I do have a proper plan about it, but lacking in proper guidance in term of practicality. Need ur help bro 😊

How do these numbers compare to a cafe or coffeehouse? Still about the same?

Hello. I'm a new subscriber. I'm a 50 year old early retiree who just moved to San Cristobal de las casas in Chiapas Mexico. I have leased (was a school) a residence/business on corner near downtown with much foot and vehicle traffic. I've never seriously tried a restaurant. Prior army and 22 years of commercial refrigeration technician in Dallas. Rent and labor is cheap. 60 hour/week experienced cook will cost me 75$. I need any advice you have. This is a tourist town with a population of around a quarter million. I'm thinking of smash onion burgers and Chicago style dogs just to get this off the ground and then over the next few months start to integrate workable items into the menu with a very elegant dinning room. Being here and anticipating the locals as my main customer base...my challenge is keeping menu items affordable and desired. I'm thinking items that are of course flavorful but not prevalent here. Probably no Mexican food from gringo. Please give me any input. I'm pretty challenged on this venture but food is profitable here and I know it's feasible. I also receive an army pensión which allows for a learning curve.

I've finally got my wife to the point of being open to researching the use of your Bacon Software. She watched this video and visited your website by my side & liked what she saw. She is now willing to give it a try (which is another Bill for me... lol) BUT I have some questions, as follows: 1. Her ultra small cafe/restaurant isn't profitable "at all," (though it is slowly growing in the right direction) as I provide her building, utilities, equipment and cover some other cost using my social security. Thus, she does not have any POS software. I do, have a computer in my office but all she has is a cellphone and/or access to an Android I-pad. Her sales are recorded "old school" via customer sales ticket. Soooo... it's a "no-brainer" that your program needs data to analyze... so can I input data for her (somewhere/somehow) that your Bacon Software can digest/analyze ?? Perhaps said data is input via your cloud based program... I dunno. 2. If we subscribe to your Bacon program... "can we cancel at any time without penalty" ??... or are we locked in somehow/someway ?? 3. Does your Bacon program provide and/or include its own POS service ??... so we don't have to buy some other expensive program ?? 4. Is there a way to change the background color of Bacon "to Dark Mode" as my eyes are shot & white light is very hard on same. Note: My "Dark Reader Program" won't even work on your website in Firefox (don't know about Chrome), which is brutal... for me. Jus' sayin'... and All this said... are you open to a Skype conversation ?? We are located in the Philippines (though I use a VPN for security reasons) and we are 12 to 14 hours ahead of you "time wise" depending on where you are located. That said... I understand the value of Good Tools, as I was a businessman for many years in California until the business climate in same went to hell and I bugged out to retire. I want to leave my wife (a Philippine Citizen) in a strong position financially when I graduate, and I believe a Tool like Bacon... just might help get the job done. Cheers... Kev out...

U mix the container price in with the meal

The restaurant game is a tough one, but like anything when successful it can pay out well.

Do you include tips in the total sales/profit figure?

I manage an amazing restaurant. The owner doesn’t see how bad our turnover is bc of the culture he creates. Can you do an in depth video on turnover cost?

How to calculate the sales for the start up?

Can you do something similar on food trucks.

What's your take on franchising business?

I'm currently opening an outdoor venue on 12 acres in San Antonio, TEXAS. I'm not too worried about the profit margin for that will come in time. Luckily I'm funding the venue with another business of mine that generates about $130,000 in profits a month. I don't really feel the burn like most people, but I would imagine how it could definitely be crucial to control your profit margins. I literally just purchased an $11,000 smoker custom made, ordered $25,000 of limestone blocks, and $17,000 of artificial grass, with the rental of equipment for the month at about $20,000. Spoke with a gentleman yesterday who is putting a package together for a stage and outdoor speakers for $60,000. I haven't even reached the actual kitchen yet. Like I said, I don't feel the burn because of my other successful business. Good luck everyone, I wish all the best.

What do you include in the prime cost?

Nice i like my dad hve a restaurant he did more than 5million$ to be honest and it becames a company in 2016 thats what made us alot of money using the name

Could you break down how much or what percentage should go towards management labor?

Where discount hit in the p and l....

What if rent and utilities ade fixed how much should that be?

Good to know. I am about to open a restaurant. The oppourtunity came and I took it. But i really appreciate wise people auch as yourself govong noobs like me great advice and things to think about. Even the bible says to count the cost before you start the project :) thanks.

Hey Ryan whats your view restaurant industry after Corona Pandemic. Actually I am from India & was planning to open a cafe but before starting the business this pandemic affected the entire world. So just share your valuable thoughts on it.

"other expenses" category is definitely very high

is opening a bar/restaurant worth it ??

10percent rent in Dubai not possible in Dubai

Uh, if the way u said is correct, all restaurant owners will quit and move for other businesses. I need more information about how to make more profit. But tks for info .

Tax???

?

Jump 2:14

Your videos are awesome. Stop asking people to subscribe so much just say it once or twice. Get rid of the 2 minute speech at the end begging for subscribers. You will reach your goals. Your gonna have to get more creative with your video titles. Add a little click-bate/interest. For example: How to deal with difficult customers.. this video is for restaurant owners only... customer from hell ruins my day... start to peak interest and begin to see that not only restaurant owners and managers will benefit from your channel. These are questions customers always ask and would appreciate the answers to also. It will be more interesting in many ways to people not in the industry or not yet in the industry. Wait until they find out restaurants don’t profit 99% they won’t be able to resist commenting and sharing the video in disbelief.

Boggles my mind why people shove stuff down drains. The trash can is right there, use it.

No wonder alot use restaurant for other money goals.

there is no way rent and marketing is 10% of gross sales. Rent cannot be that cheap!

Help

I disagree. Not sure what kind of data clickbacon.com is throwing up for your analysis. We www.feetobistro.com run a couple of restaurants in India. Food cost can be maintained at 30-35%with correct production techniques. All fixed cost including rent, utilities and labour 30%and rest of the variable costs including marketing and sales commissions around 20%. Net 18-20% EBIT is what we deliver in our restaurants. Feel free to connect with me if you have questions

So not worth it??

20% other expenses sounds too much

hahhaha

This is really not worth it with all those cost

I hate this business I love the passion for the industry but the money not even worth it .

1min half way info 9 min infomercial. dont worry im not coming back to your crap

dont think you wil keep your success when in an 8:37min video ..you have only 4min of usefull information...the rest is pure bullshit

More than 50% of the video is just shameless begging and self promotion, I pay for premium to not have to hear adverts and nonsense.

So my restaurants profiting 33% is not bad. You usually make really good videos. I must say this was useless.