Selling well until ruined and selling continuously. Profit is only thin.

🔥 Why is the same menu... sold for hundreds?

🔥 Why do some stores sell so well that there are no seats, but at the end of the month there is no profit?

🔥 And why do chefs earn a hundred thousand dollars when they open their own stores?

This post may be a little long, but if anyone is making a restaurant, making a kitchen, or thinking about getting started,

I hope it's more or less helpful.

From more than 23 years of kitchen work experience,

Through small kitchens, big kitchens, hotel kitchens, and many kinds of costs for shopkeepers.

I'm not a celebrity chef. I'm not as famous.

But "cost" and "restaurant back system."

I understand it from practicing most of my life.

So I wanted to pick up a simple menu today and tell you

"Vegetable chicken breast includes black pepper sauce."

And want to calculate it as closely as possible

To make it clear that the cost of food does not come from alone.

It comes from a small number of factors that add up to a dish.

Start with the raw materials one by one.

200g chicken breast

The average factory and delivery store price is 85-95 baht per kilo.

If using a medium price of about 90 baht per kilo

Two hundred grams will be about eighteen baht.

(Chicken breast meat has a shrinkage rate at maturation of about 12-15%, but to calculate the cost, we will figure out the raw weight).

A total of 200 grams of vegetables.

It contains coli, carrots and cauliflower blocks.

The average vegetable price is 80-120 baht per kilo.

About 35-45 baht per kilo of carrots

40-60 baht per kilo of cauliflower

When mixed into batches, the average is about twenty baht per 200 grams.

(Vegetables are raw materials whose prices go up and down seasonally. Average pricing is how professionals use it.)

5 cherry tomatoes

One kilo has about 80-100 balls.

Price 70-90 Baht per kilo

The average falls to about four baht.

One big head of garlic.

The price of 70-90 baht per kilo depends on the market.

One head averages one and a half baht to two baht.

Swipe in two baht for cost safety.

Half-headed guest onion

Price 35-45 Baht per kilo

Half head average weight 60-80 grams

The cost is about three baht.

Five tablespoons black pepper sauce

Good quality finished sauce, average price about 60-80 baht per bottle 1 kilo

One tablespoon, about 15 grams.

Five spoons is 75 grams.

The average cost is about seven baht.

Basic seasonings such as oil, fish sauce, soy sauce

The average per dish is about three baht.

(This is restaurant standard thinking so that the numbers are as close to reality as possible).

Total cost of raw materials = 57 baht

But the sale price will jump since

The street shop sells for about eighty to ninety baht.

The general store sells about a hundred and fifty, almost a hundred and sixty baht.

The restaurant sells for about two hundred and twenty to two hundred and eighty baht.

Four to five star hotels sell for three hundred and ninety baht.

Many people ask me:

"Same stuff. Why isn't the price the same?"

Because food... never sell only raw materials

It sells "the whole system that makes that dish the same standard every day."

Hotels have to carry service team wages.

Expensive equipment cost

The cost of the lights is several times higher than the average store.

Includes quality control procedures so thorough that the average person is invisible.

Just serving 1 dish.

Someone has been involved since.

Order Receiver → Raw Material Prep Man → Main Chef Station → Quality Chef → Waitress

Think about how many layers are hidden.

Hotel food is reasonably sold for 390 baht.

Because what is paid for... is not just raw materials.

But the standards, the safety, the experience and the team behind it all.

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🍽️ And why did the best-seller... crash?

This is what I see most often.

The store is tight every day, but at the conclusion of the account, the shopkeeper sits silent.

Because restaurants are not measured at sales

It's measured at "the rest of the money after everything has been paid."

Most ruined stores have the same problem, such as

The cost flowed unconsciously.

Buy more than necessary

Lots of waste

High wages but not worth using

Promotions are discounted until the profits disappear with the wind.

No weighing system, measuring, measuring.

Slow cooking. Customers come in early. Hard out → Waste around the table.

Selling well until tired, but tired for free.

Some shops make tens of thousands a day, but the actual profit is less than a thousand.

Finally, the store closed despite the tight customers.

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🍳 Then why some stores, not many customers... but profit?

Because he knows how to "make a clear profit per dish before focusing on sales."

Stores where real profit often has common ground are

Batting cost control

Raw materials are not left.

The work phase is clear.

Cooking fast, with little force, but high productivity.

Firming Service Sensitive Rotating Table

Not discounted by the store next door.

And there's a low-cost money-making menu that helps drive profit.

Some store customers less than a hundred a day.

But there's more money left than the store that even sells three hundred a day.

Because he runs a "systematic" shop, not a "fire."

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👨‍🍳, so why is a hundred thousand-salary chef running a store himself at a loss?

The straightforward answer is

The talent of the chef and the talent of the shopkeeper are different things.

At the hotel. The chef has both

Prep team, serve team, wash team, procurement team, accounting.

The chef's main function is to "control taste and quality."

But when he opened the shop himself

Every position... becomes the chef himself.

And when it got busy with the backyard,

The food fell to standard.

Customers also reduce

The cost also surged.

Finally, the profit disappeared.

I saw many good chefs.

Delicious food like eating and unforgettable

But the store stayed less than six months.

Because he had never learned the lesson of "shopkeeper" before.

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✨ something you want to leave.

I worked in the kitchen for 23 years.

Through the whole kitchen with everything.

And a kitchen with nothing but one knife and an old stove.

Used to help many shopkeepers put in place a cost system

Some stores survive because they only "adjust four items."

Some stores profit more from 1,200 → 4,500 per day without adding even one customer.

I'm not the best.

But the cost and the restaurant system

I was determined to learn it from real work that no one told me.

So today I want to share it with my friends who are running a restaurant.

Or about to take the first step.

If you read this post and get an idea to develop your own shop

That's what I intended the most. 🙂# Trending # Auspicious Chef Chai Artificial Heart Diet # Weight loss # Calculate the cost # Selling food