In addition to teaching weight loss, I also teach to calculate food costs.

# 🥩🔥 Ribeye Steak 200g Same Plate Everything Is Exactly Equal!..But why... can the sale price vary from 299 to 750 baht?...Today I'm going to calculate the actual cost + market price + the latent cost of each store level.

To make it clear what the "price the customer sees" comes from.

.. I will take the menu that I sell at the hotel office.

🧾 Real cost of raw materials (including oil, gas, etc.) = 185 Baht

The raw material includes Ribeye 200g, mashed oily, asparagus, carrots, cherry tomatoes, baked garlic, shallots, black pepper sauce.

💰 Sale price 4 levels

🛵 Street Shop: 299 Baht

🍽️ General Restaurant: 529 Baht

🍷 Restaurant: 589 Baht

🏨 Hotel (by formula + SC): 639 Baht

⭐ The actual price I work in a 4-5 star hotel: 750 baht.

❓ So why are prices so different?

Because the costs that customers don't see, for example,

- Chef wages and kitchen team.

- Rent of premises and administrative costs;

- Raw material quality and grading;

- Service standards

- Hotel cookware

- Taxes, security systems and marketing costs

- The value of the brand and the experience gained.

The same dish, but the "store context" changes the price enormously.

This is the reality of the food business. ✨

# ChefMongkolchai # RibeyeSteak # FoodCost # HotelRestaurant # FineDinin........

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🥩🔥 Ribeye Steak 200g: The same dish, everything is the same, but why is the price different 299 - 750 baht?

These are questions most customers never know the answer to.

And the real answer is not only profit, but the huge cost of each store level.

So the chef calculated the cost + market price + sales price correctly.

To give everyone a clear picture, sir. 🔥

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🧾 the actual cost of raw materials (average market price at present)... (Just estimate the part at work, how much the supervisor bought, I don't know, but not more)

Raw materials, quantity, market price, actual cost

Ribeye 200 g 600-650 baht / kg 124 baht

It grinds 200 g 70-90 baht / kg 16 baht

5 Cherry Tomatoes 120-150 Baht / kg 5 Baht

Big head garlic 80-100 baht / kg 6 baht

Half shallots 50-70 baht / kg 2 baht

3 Carrots 30-45 Baht / kg 2 Baht

Asparagus 3 trees 180-220 baht / kg 6 baht

5 tablespoons black pepper sauce - 12 baht

Sundry Value (Gas, Oil, Butter, Condiment, etc.) - 12 Baht

✔️ Total cost = 185 Baht

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💰 4-level standard selling price

Store level Sale price

🛵 street store 299 baht

🍽️ General Restaurant 529 Baht

🍷 Fine Dining 589 Baht

🏨 4-5 Star Hotel (by formula + SC) 639 Baht

⭐ The hotel where the chef works - real price 750 baht.. 55 (Let me know that I am the chef)

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🔥✨ So why... can the same dish cost so much?

✔️ 1. Labor costs are not equal.

Street Shop → Owners Do It Yourself Low Labour

General store → 2-5 employees

Restaurant → Multi-position Chef + Commis + Service

Hotels → Multi-division Chef + Steward + Waitress + Supervisor + Manager

👉 The bigger the place, the higher the total wage.

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✔️ 2. Place rent + administrative costs

The street shop is very cheap.

A typical restaurant has some administrative costs.

The restaurant is in the mall / premium area. The rent is high.

Hotels bear rent, system, maintenance, entire buildings.

👉 The more luxurious places, the price of food has to share this burden.

---

✔️ 3. Raw Material Quality & Grading

Even using Ribeye 200g is the same.

But different store levels → grading & different accuracy, e.g.

The general store uses good grade raw materials.

The restaurant uses premium grades.

Exactly Cudzaix Hotel, Khun Beautiful, Quality Not Falling

👉 consistency of standards. There are costs.

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✔️ 4. Cost of Chef Experience

General store → Kitchen with 1-2 chefs

Restaurant → Chef de Partie / Sous Chef

Hotel → Executive Chef directs the entire system.

👉 Wage + Hotel Chef Skills is the value that customers pay more.

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✔️ 5. Service Cost (Service Cost)

The services that customers receive are very different.

Street Shop → Easy Serving

General store → 1-2 employees

Restaurant → Full Service

Hotel → 5-star service + fine dining + table setting

👉 Quality of service is the "cost" that is reflected in the price.

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✔️ 6. Tax Cost - Marketing Value - Hotel System Value

Hotels cost extra, e.g.

Safety system

Online marketing value

Dishwasher cost industrial

Staff training

Hotel Standard Value (HACCP / Audit)

👉 How to charge a price in a hotel is much more complicated.

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✔️ 7.Brand and mental value (Perceived Value)

Customers eat steaks in hotels → expect more than the average store.

The same dish, but "place" can add hundreds of baht in value.

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⭐ to visualize it in a simple way.

Store level. Why is this price?

299 Baht Low Cost + Easy Made + Low Wage

529 Baht General store with employee pay + good quality raw materials

589 Baht The restaurant emphasizes quality, plate arrangement and service.

639 Baht per hotel formula (including SC + administrative system)

750 baht. The real price in the hotel because of the high cost of image + standard.

Is it enough to be an assistant to the kitchen leader or an assistant to the sous chef?

🥩🔥 Ribeye Steak 200g Same Plate Everything Is Exactly Equal!

But why... can the sale price vary from 299 to 750 baht?

Today I calculate the actual cost + market price + latent cost of each store level.

To make it clear what the "price the customer sees" comes from.

🧾 Real cost of raw materials (including oil, gas, etc.) = 185 Baht

The raw material includes Ribeye 200g, mashed oily, asparagus, carrots, cherry tomatoes, baked garlic, shallots, black pepper sauce.

💰 Sale price 4 levels

🛵 Street Shop: 299 Baht

🍽️ General Restaurant: 529 Baht

🍷 Restaurant: 589 Baht

🏨 Hotel (by formula + SC): 639 Baht

⭐ The actual price I work in a 4-5 star hotel: 750 baht.

❓ So why are prices so different?

Because the costs that customers don't see, for example,

- Chef wages and kitchen team.

- Rent of premises and administrative costs;

- Raw material quality and grading;

- Service standards

- Hotel cookware

- Taxes, security systems and marketing costs

- The value of the brand and the experience gained.

The same dish, but the "store context" changes the price enormously.

This is the truth of the food business, sir.............

.. P.S... I am always asked by the supervisor whether to cook every day, know the cost or not, how much he has to think. Know. Answer here that you know, but honor. Honor the leader, even sometimes, may know more, but with the idea that working as a team is more like a sibling. About that time, will continue to share for those who want to know.....I take it according to general standards, but the cost price here, I don't know because I'm just a normal prison, but I used to calculate the cost as well, so I will share knowledge.

# ChefMongkolchai # RibeyeSteak # FoodCost # HotelRestaurant # FineDining# Trending # Auspicious Chef Chai Diet Heart Pour# Clean food# Food cost # Food business