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costing recipes for diff numbers of people
hi just joined for a short while..
I am starting my business of a cooking school by bringing the school to them! (ie I teach people how to cook in their homes) I am struggling a bit on how to do the costing for portions and how to add on a mark up for different priced meals - can anyone help me? |
costing recipes for diff numbers of people
> wrote in message ups.com... > hi just joined for a short while.. > > I am starting my business of a cooking school by bringing the school to > them! (ie I teach people how to cook in their homes) > > I am struggling a bit on how to do the costing for portions and how to > add on a mark up for different priced meals - can anyone help me? > As a general rule of thumb I multiply ingredient cost by 3 to give me a "value" which I then tweak according to demand and the market. I average a 71% margin on all food. |
costing recipes for diff numbers of people
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costing recipes for diff numbers of people
"Sheldon" > wrote in message
oups.com... > > wrote: >> hi just joined for a short while.. >> >> I am starting my business of a cooking school by bringing the school to >> them! (ie I teach people how to cook in their homes) >> >> I am struggling a bit on how to do the costing for portions and how to >> add on a mark up for different priced meals - can anyone help me? > > You need to enroll in a cooking school, not your own. > Maybe a few tablespoons of math, too. |
costing recipes for diff numbers of people
jay wrote on 20 Oct 2006 in rec.food.cooking
> On 20 Oct 2006 09:58:22 -0700, Sheldon wrote: > > > wrote: > >> hi just joined for a short while.. > >> > >> I am starting my business of a cooking school by bringing the > >> school to them! (ie I teach people how to cook in their homes) > >> > >> I am struggling a bit on how to do the costing for portions and how > >> to add on a mark up for different priced meals - can anyone help > >> me? > > > > You need to enroll in a cooking school, not your own. > > <spewedbeeronmonitor> > first figure out costs...wages, insurance light bill, gas bill, advertising etc..include all ingredient purchases. Figure out this per hourly rate while restaurant is open. Cost time required to make dish. Determine cost per portion on how long to make adding a percentage for profit. As ingredients are part of the overhead...time is what counts. |
costing recipes for diff numbers of people
> wrote in message ups.com... > hi just joined for a short while.. > > I am starting my business of a cooking school by bringing the school to > them! (ie I teach people how to cook in their homes) > > I am struggling a bit on how to do the costing for portions and how to > add on a mark up for different priced meals - can anyone help me? > Maybe you should check your local community college and see if they have small business courses to help you. That would probably help put you on the road to success. If the business is teaching then the food becomes the cost of materials and should be provided by the students. You're charging for teaching, not cooking. Ms P |
costing recipes for diff numbers of people
ms_peacock wrote:
> > wrote in message > ups.com... >> hi just joined for a short while.. >> >> I am starting my business of a cooking school by bringing the school >> to them! (ie I teach people how to cook in their homes) >> >> I am struggling a bit on how to do the costing for portions and how >> to add on a mark up for different priced meals - can anyone help me? >> > > Maybe you should check your local community college and see if they > have small business courses to help you. That would probably help > put you on the road to success. > > If the business is teaching then the food becomes the cost of > materials and should be provided by the students. You're charging > for teaching, not cooking. > > > Ms P Excellent points, both! I'd also say find out whether or not as an in-home instructor he has any liability should the "student" do something under his direct tutelage which winds up making people ill. I can easily picture the person who is being taught selecting "off" ingredients and then blaming the instructor for not recognizing the fact. Jill |
costing recipes for diff numbers of people
In article >,
"Dave Bugg" > wrote: > wrote: > > > hi just joined for a short while.. > > > > I am starting my business of a cooking school by bringing the school > > to them! (ie I teach people how to cook in their homes) > > > > I am struggling a bit on how to do the costing for portions and how to > > add on a mark up for different priced meals - can anyone help me? > > I am a bit confused. From your question it sounds like you are doing a > personal chef business, rather than a teaching business, which makes a big > difference in how you would base your fee. Please clarify what you are > actually offering as a business. She says she's going to teach people to cook, in their homes. Sounds like they'll do a specific meal together. I'll be curious to see the other replies. -- -Barb, Mother Superior, HOSSSPoJ "Maligning an individual says more about you than the one you malign." http://web.mac.com/barbschaller; blahblahblog 10/13/2006 http://jamlady.eboard.com, Cedric Adams' Hotdish, 10/20/2006 |
costing recipes for diff numbers of people
Melba's Jammin' wrote:
> In article >, > "Dave Bugg" > wrote: > >> wrote: >> >>> hi just joined for a short while.. >>> >>> I am starting my business of a cooking school by bringing the school >>> to them! (ie I teach people how to cook in their homes) >>> >>> I am struggling a bit on how to do the costing for portions and how >>> to add on a mark up for different priced meals - can anyone help me? >> I am a bit confused. From your question it sounds like you are doing >> a personal chef business, rather than a teaching business, which >> makes a big difference in how you would base your fee. Please >> clarify what you are actually offering as a business. > She says she's going to teach people to cook, in their homes. Sounds > like they'll do a specific meal together. I'll be curious to see the > other replies. That's what it sounded like, but figuring costing portions and mark-ups are what you would want to know if you were catering or acting as personal chef. If I were doing private instruction, my fees would be based on a per-hour amount, coupled with a "lab fee" that would cover the cost of goods that I provide the student. -- Dave www.davebbq.com |
costing recipes for diff numbers of people
"Melba's Jammin'" > wrote in message >> > I am struggling a bit on how to do the costing for portions and how to >> > add on a mark up for different priced meals - can anyone help me? >> >> I am a bit confused. From your question it sounds like you are doing a >> personal chef business, rather than a teaching business, which makes a >> big >> difference in how you would base your fee. Please clarify what you are >> actually offering as a business. > > She says she's going to teach people to cook, in their homes. Sounds > like they'll do a specific meal together. I'll be curious to see the > other replies. Still confusing. Teaching should be charge a fee for time, plus the cost of food. On a simple shopping trip you can price out the difference between making a roast chicken and a prime rib. Is the costing for portions to help teach about food budgets? It is not the way most households are run, but typical for a restaurant. |
costing recipes for diff numbers of people
On Sat, 21 Oct 2006 11:46:26 -0700, "Dave Bugg" >
wrote: >Melba's Jammin' wrote: >> She says she's going to teach people to cook, in their homes. Sounds >> like they'll do a specific meal together. I'll be curious to see the >> other replies. > >That's what it sounded like, but figuring costing portions and mark-ups are >what you would want to know if you were catering or acting as personal chef. >If I were doing private instruction, my fees would be based on a per-hour >amount, coupled with a "lab fee" that would cover the cost of goods that I >provide the student. It sounds like she's over thinking her price stucture, doesn't it? I wonder what her background is. -- See return address to reply by email |
costing recipes for diff numbers of people
|
costing recipes for diff numbers of people
On Sun, 22 Oct 2006 00:44:27 -0400, "Bob (this one)" >
wrote: wrote: >> hi just joined for a short while.. >> >> I am starting my business of a cooking school by bringing the school to >> them! (ie I teach people how to cook in their homes) >> >> I am struggling a bit on how to do the costing for portions and how to >> add on a mark up for different priced meals - can anyone help me? <snip> >Here's the menu for a class I did two weeks ago where the >folks came to me. Already did Italian and German classes. >Next week will be Eastern Mediterranean. The various dishes I would LOVE to see your other menus as well. I'm envious. I would love to do this sort of thing but, having a paucity of talent, it's probably best that I not quit my day job :-) <more snippage> TammyM |
costing recipes for diff numbers of people
In article >,
(TammyM) wrote: > I would LOVE to see your other menus as well. I'm envious. I would > love to do this sort of thing but, having a paucity of talent, it's > probably best that I not quit my day job :-) > > <more snippage> > > TammyM Did I ever tell you that when I croak, Row-behr-to's going to be in charge of the Dead Spread? I'm thinking maybe there should be a dry run so I'll get to enjoy it, too. Nu? -- -Barb, Mother Superior, HOSSSPoJ "Maligning an individual says more about you than the one you malign." http://web.mac.com/barbschaller; blahblahblog 10/13/2006 http://jamlady.eboard.com, Cedric Adams' Hotdish, 10/20/2006 |
costing recipes for diff numbers of people
TammyM wrote:
> On Sun, 22 Oct 2006 00:44:27 -0400, "Bob (this one)" > > wrote: > >> wrote: >>> hi just joined for a short while.. >>> >>> I am starting my business of a cooking school by bringing the school to >>> them! (ie I teach people how to cook in their homes) >>> >>> I am struggling a bit on how to do the costing for portions and how to >>> add on a mark up for different priced meals - can anyone help me? > <snip> >> Here's the menu for a class I did two weeks ago where the >> folks came to me. Already did Italian and German classes. >> Next week will be Eastern Mediterranean. The various dishes > > I would LOVE to see your other menus as well. I'm envious. I would > love to do this sort of thing but, having a paucity of talent, it's > probably best that I not quit my day job :-) Paucity of information. Talent aside. Pastorio Other menus... Italian Cooking Class Menu Caprese tomatoes, mozzarella, olive oil, basil, balsamic vinegar, salt, pepper Stracciatella Chicken stock, eggs, chicken meat, Parmesan, parsley, nutmeg, Fettucine Alfredo Fettucine, butter, Parmesan Baked Mussels mussels, anchovies, bread crumbs, bacon, olive oil, lemons, flat-leaf parsley, tomato pulp Marsala Pork Medallions pork tenderloin, butter, olive oil, mushrooms, chicken demi, Marsala, cream Dandelion Greens dandelion greens, butter, lemon juice, gravy or cream Roasted Potatoes potatoes, olive oil, crimini mushrooms, dried mushrooms, parsley Gorgonzola salad of mixed greens mixed greens, Gorgonzola cheese, cream Zabaglione Marsala, eggs, sugar, cookies Foccacia flour, yeast, large-crystal salt, olive oil Dry White wine - 3 different bottles of pinot grigio Spumante - Asti Coffee - Espresso, lemon, sugar ---------------------------------------- German Cooking Class Menu Sauerkraut balls potatoes, sauerkraut, onion, flour, butter, nutmeg, eggs, oil for frying Beer Soup (Biersuppe) beer, flour, sugar, butter, lemon juice and zest, cinnamon, eggs Spaetzle number 1 flour, salt, egg, water Spaetzle number 2 flour, salt, eggs, milk, baking powder Pork loin stuffed with sausage boneless pork loin roast, sausage, bacon Broccoli and Cauliflower, Polish Style (Blumenkohl, polnisch) broccoli, cauliflower, salt, egg yolks, butter, bread crumbs Drop Donuts (Tropfkrapfen) butter, sugar, eggs, flour, baking powder, nutmeg, baking soda, buttermilk or sour milk, confectioners' sugar Cherry Pancakes (Kirschpfannkuchen) rolls, flour, eggs, milk, sugar, cherries, butter or fat, cinnamon, sugar Oven Baked German Pancakes (pfannkuchen) eggs, flour, milk, butter, salt, syrup, confectioners sugar, brown sugar, fruit mixed with yogurt. Wines - Gewurtztraminer, Riesling, Liebfraumilch Rye and pumpernickel breads Kaffe mit schlag -------------------------- Mediterranean Cooking Class Menu Tomato Fritters (Domatokeftethes) tomatoes, spring onions, flat-leaf parsley, mint, tomato puree, sugar, flour, baking powder, olive oil, salt, pepper Pearl onions (Volvi me Ladoxido) pearl onions, red wine vinegar, olive oil, salt, pepper, dill Fish Soup in creamy lemon sauce (Psarosoupa Avgolemono) fish stock, zest and juice of lemons, white-fleshed fish, rice, eggs, salt, pepper Cous Cous cous cous, water, salt Roasted Lamb Leg ground coriander seeds, garlic, ground cumin, paprika, black pepper, salt, olive oil, leg of lamb, Vegetables Roasted with Lamb carrots, potatoes, onions, tomatoes Fig Dessert (Incir Tatlisi) dried figs, chopped mixed nuts, sugar, hot water, heavy whipping cream Orange Pudding (Mihallablyit burtu'an) orange juice, ground rice, water, sugar, grated rind of orange, almonds Pita with kahtar flour, yeast, salt, water, thyme, sesame, salt, olive oil tea coffee sweet wine |
costing recipes for diff numbers of people
On Mon, 23 Oct 2006 23:18:43 -0400, "Bob (this one)" >
wrote: >TammyM wrote: >> I would LOVE to see your other menus as well. I'm envious. I would >> love to do this sort of thing but, having a paucity of talent, it's >> probably best that I not quit my day job :-) > >Paucity of information. Talent aside. > >Pastorio > >Other menus... <snipped> I'm throwing over Terwilliger in favor of YOU. Tell your wife to get over it :-) I'll sous, I'll clean up, I'll help you with Ma Schaller's Dead Spread, and YES, I think a dry run is in order. Actually, not so dry, please, I likes me wine. That German menu particularly was TDF. But ... none of those wonderful little potato dumplings with the bread cube in dem mittel? Can't for the life of me remember what they're called auf Deutsch, but OH MEIN GOTT! Wunderschoen. TammyM, Fraulein mit the mostest |
costing recipes for diff numbers of people
Melba's Jammin' wrote:
> Did I ever tell you that when I croak, Row-behr-to's going to be in > charge of the Dead Spread? I'm thinking maybe there should be a dry run > so I'll get to enjoy it, too. Nu? Any time, cutie. Turn right when you get to Virginia and I'm the third driveway on the left. Big brown and white house. I'll leave the light on. Next Thursday? Pastorio |
costing recipes for diff numbers of people
In article >,
"Bob (this one)" > wrote: > Melba's Jammin' wrote: > > > Did I ever tell you that when I croak, Row-behr-to's going to be in > > charge of the Dead Spread? I'm thinking maybe there should be a dry run > > so I'll get to enjoy it, too. Nu? > > Any time, cutie. Turn right when you get to Virginia and I'm > the third driveway on the left. Big brown and white house. > > I'll leave the light on. > > Next Thursday? > > Pastorio Sorry, Sweetpea - Next Thursday I'll be in Barthelona. -- -Barb, Mother Superior, HOSSSPoJ "Maligning an individual says more about you than the one you malign." http://web.mac.com/barbschaller; blahblahblog 10/13/2006 http://jamlady.eboard.com, Cedric Adams' Hotdish, 10/20/2006 |
costing recipes for diff numbers of people
On Tue, 24 Oct 2006 15:37:30 -0500, Melba's Jammin'
> wrote: >In article >, > "Bob (this one)" > wrote: > >> I'll leave the light on. >> >> Next Thursday? >> >> Pastorio > >Sorry, Sweetpea - Next Thursday I'll be in Barthelona. Promise not to think of us while you're there. I hear it's a fabulous place. -- See return address to reply by email |
costing recipes for diff numbers of people
Melba's Jammin' wrote:
> In article >, > "Bob (this one)" > wrote: > >> Melba's Jammin' wrote: >> >>> Did I ever tell you that when I croak, Row-behr-to's going to be in >>> charge of the Dead Spread? I'm thinking maybe there should be a dry run >>> so I'll get to enjoy it, too. Nu? >> Any time, cutie. Turn right when you get to Virginia and I'm >> the third driveway on the left. Big brown and white house. >> >> I'll leave the light on. >> >> Next Thursday? >> >> Pastorio > > Sorry, Sweetpea - Next Thursday I'll be in Barthelona. I'm only the teeniest bit envious. Spend a lot of time at the cathedral and wonder, marvel how anyone could possibly conceive such a thing. Eat everything. Take a nap and then eat everything else. Prepare to be awake at hours you old people don't normally see. Ok, old people like you and me. Ran my ass off looking around Barcelona, but somehow I've managed to replace it with a larger one. I loved it. I ate everything, but I expect they've replenished the larder since then. Pastorio |
costing recipes for diff numbers of people
"Bob (this one)" > schreef in bericht ... > Melba's Jammin' wrote: >> In article >, >> "Bob (this one)" > wrote: >> >>> Melba's Jammin' wrote: >>> >>>> Did I ever tell you that when I croak, Row-behr-to's going to be in >>>> charge of the Dead Spread? I'm thinking maybe there should be a dry >>>> run so I'll get to enjoy it, too. Nu? >>> Any time, cutie. Turn right when you get to Virginia and I'm the third >>> driveway on the left. Big brown and white house. >>> >>> I'll leave the light on. >>> >>> Next Thursday? >>> >>> Pastorio >> >> Sorry, Sweetpea - Next Thursday I'll be in Barthelona. > > I'm only the teeniest bit envious. Spend a lot of time at the cathedral > and wonder, marvel how anyone could possibly conceive such a thing. Eat > everything. Take a nap and then eat everything else. Prepare to be awake > at hours you old people don't normally see. Ok, old people like you and > me. > > Ran my ass off looking around Barcelona, but somehow I've managed to > replace it with a larger one. I loved it. I ate everything, but I expect > they've replenished the larder since then. > Yes, eat there! I loved Barcelona. IIRC, there are some recent reecommendations for good tapas places on www.chocolateandzucchini.com/ |
costing recipes for diff numbers of people
In article >,
"Bob (this one)" > wrote: > Melba's Jammin' wrote: > > In article >, > > "Bob (this one)" > wrote: > > > >> Melba's Jammin' wrote: > >> > >>> Did I ever tell you that when I croak, Row-behr-to's going to be in > >>> charge of the Dead Spread? I'm thinking maybe there should be a dry run > >>> so I'll get to enjoy it, too. Nu? > >> Any time, cutie. Turn right when you get to Virginia and I'm > >> the third driveway on the left. Big brown and white house. > >> > >> I'll leave the light on. > >> > >> Next Thursday? > >> > >> Pastorio > > > > Sorry, Sweetpea - Next Thursday I'll be in Barthelona. > > I'm only the teeniest bit envious. Spend a lot of time at > the cathedral and wonder, marvel how anyone could possibly > conceive such a thing. Eat everything. Take a nap and then > eat everything else. Prepare to be awake at hours you old > people don't normally see. Ok, old people like you and me. > > Ran my ass off looking around Barcelona, but somehow I've > managed to replace it with a larger one. I loved it. I ate > everything, but I expect they've replenished the larder > since then. > > Pastorio LOL! I'll be alone in a tour group. And alone on the cruise ship. I'll go where they take me. Only, really, a day and a half in Barcelona. Two nights. Two ports in France (making shore trip selections was not easy); three ports in Italy (no easier). I chose those trips that looked like food would be involved, and the opportunity to find more food. I've heard there's some St. Peter's thing in Rome we'll probably see €“ I haven't paid a lot of attention to that. "-) -- -Barb, Mother Superior, HOSSSPoJ "Maligning an individual says more about you than the one you malign." http://web.mac.com/barbschaller; blahblahblog 10/13/2006 http://jamlady.eboard.com, Cedric Adams' Hotdish, 10/20/2006 |
costing recipes for diff numbers of people
In article >,
"Jke" > wrote: > Yes, eat there! I loved Barcelona. > > IIRC, there are some recent reecommendations for good tapas places on > www.chocolateandzucchini.com/ Thanks. Don't know what my options will be. -- -Barb, Mother Superior, HOSSSPoJ "Maligning an individual says more about you than the one you malign." http://web.mac.com/barbschaller; blahblahblog 10/13/2006 http://jamlady.eboard.com, Cedric Adams' Hotdish, 10/20/2006 |
costing recipes for diff numbers of people
"Melba's Jammin'" > schreef in bericht ... > In article >, > "Jke" > wrote: > >> Yes, eat there! I loved Barcelona. >> >> IIRC, there are some recent reecommendations for good tapas places on >> www.chocolateandzucchini.com/ > > Thanks. Don't know what my options will be. If you have any chance to visit a market, do so. I can't remember the name of the one near the Ramblas, but it's famous and central. And great fun. All kinds of sea creatures were sold there, but also many fruits and veg. Markets there tend to have roofs, and the one I have in mind have colorful glass above the entrance, iirc. I am sure people will be able to direct you there. In B. you can also find very affordable rustic clay kitchen items, such a small, flat tapas dishes. El Corte Ingles is a big department store, also not far from the Ramblas on a very big square. They have a well stocked supermarket on their lowest level. I bought cans of unusual fish there, and spices. One way or antoher, it's very ahrd not to anjoy yourself in B. |
costing recipes for diff numbers of people
hi
> Maybe you should check your local community college and see if they have > small business courses to help you. That would probably help put you on the > road to success. > > If the business is teaching then the food becomes the cost of materials and > should be provided by the students. You're charging for teaching, not > cooking. > > Ms P I did a hotel management course on which we did this section very briefly... the cooking school is at people's homes and I buy the ingredients - the service is teaching specific dishes in a home environment and I need to figure out a falt rate to charge that is affordable in South Africa for my present clients. Thanks butterfly |
costing recipes for diff numbers of people
butterfly7 wrote:
> I did a hotel management course on which we did this section very > briefly... the cooking school is at people's homes and I buy the > ingredients - the service is teaching specific dishes in a home > environment and I need to figure out a falt rate to charge that is > affordable in South Africa for my present clients. Is the flat rate going to be based on the cost of goods you provide PLUS your time? Or are you going to bill your clients a seperate charge for the materials you provide THEN bill a seperate flat rate to be based on your time? -- Dave www.davebbq.com |
costing recipes for diff numbers of people
In article . com>,
"butterfly7" > wrote: > I did a hotel management course on which we did this section very > briefly... the cooking school is at people's homes and I buy the > ingredients - the service is teaching specific dishes in a home > environment and I need to figure out a falt rate to charge that is I don't think that we can give you much help here. > affordable in South Africa "Affordable" means that you have to find out what they can afford. There's no formula for that. As far as South Africa goes, very few of us on this group know about pricing in South Africa. > for my present clients. Obviously, none of us know about your present clients. My best advice is to find out if anybody else is doing this in your area, and ask them. -- Dan Abel Petaluma, California, USA |
costing recipes for diff numbers of people
>Is the flat rate going to be based on the cost of goods you provide >PLUS your time? Or are you going to bill your clients a seperate >charge for the materials you provide THEN bill a seperate flat rate to >be based on your time?
The rate is for my time and the cost of the food, because certain foods are more expensive than others. (Fresh tuna vs chicken) It's young working people that I am teaching right now, I aim to get a connection with wine estates and get sponsership for that. (I got sponsered 6 bottles for the first one, 4 red, 2 white) I am also just starting out and trying to find my feet!! The next one is at the end of this month. Butterfly7 |
costing recipes for diff numbers of people
butterfly7 wrote:
> The rate is for my time and the cost of the food, because certain > foods > are more expensive than others. (Fresh tuna vs chicken) First: add together the cost of the goods you purchase + your transportation costs to purchase the goods + your hourly rate for the time it takes to shop for the goods. *OR* you can simply take the cost of your purchases and multiply by 2. That will give you the cost basis to pass on to your customers. Then divide that figure by the number of customers to whom you will provide those goods for. That will give you the amount to pass on to each INDIVIDUAL customer. Second: Determine your hourly rate. That is something YOU have to decide on. The basis for an hourly rate usually includes ALL costs that it takes to conduct your classes (transportation, rental, utilities, handouts, equipment, etc) + the amount it costs for you to be in business (licenses, accountants, taxes, government fees, etc.) + the amount of profit you need to make in order to "make a living". What you will charge each customer is your hourly rate + the individual portion of the cost of goods. This is a real down and dirty formula. You'll have to spend time polishing it to your needs. -- Dave www.davebbq.com |
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