-
David Williams ha publicado una actualización
Level:
Scoolinar
I am looking for some assistance for how to price a burger. I would be grinding the meat, using buns, using secret sauce etc but really not sure how to price a single burger.
anyone help?
Somayeh Ghasemzadeh, Orsolya Csernák y2 others9 Comentarios-
Level:
Scoolinar
Pricing as in setting a price based on COGs, labor etc or do you mean total COGs for one burger?
1 -
Level:
Scoolinar
COGS for one burger. Allow me to break it down. I will have 2kg of chuck 1kg of sirloin. The buns are shop bought for now and the secret sauce lettuce tomato pickle. The main thing is how to break down the cost of one burger. Would it be as simple as the weight of 3kg divided by the weight of meat per burger? Which would be 150g
-
Level:
Scoolinar
Cost of chuck and sirloin combined. Whatever you paid for the meat total divided by how many burgers you’ll get out of the weight. So if you paid x for sirloin and y for chuck, x+y/total burgers = cost per burger.
The sauce and pickles will be how much you use per burger by weight. The bun will be total you paid divided by quantity for one. For tomatoes, you divide the total you paid by how many slices you produced.Then how many slices on the burger.
-
Level:
Scoolinar
Perfect. Thank you very much for your quick and informative answer.
1-
Level:
Scoolinar
@David Williams No sweat.
-
Level:
Scoolinar
@David Williams oh please excuse me, I forgot the most important point. What is the mark up? This is first time for me so I’m a little in the woods.
-
Level:
Scoolinar
@David Williams as in if a burger costs me ¥200 to make I should sell for what?
-
-
Level:
Scoolinary Team
Hi David.
Yes, you can break down the cost of a burger by calculating the cost of each ingredient. I’ll explain how to do it so you can get the cost of goods sold (COGS) per unit.
-Cost of meat per burger: You have 3 kg of meat in total (2 kg of brisket + 1 kg of sirloin).
If each burger uses 150 g of meat, divide 3000 g (3 kg) by 150 g. This gives you 20 burgers per batch of meat.
To determine the cost of meat per burger, sum the total cost of the 3 kg of meat and divide it by 20.
-Cost of other ingredients: If you buy 20 buns, the cost of one bun would be the total you pay for them divided by 20.
-Secret sauce: Calculate how much you spend on the ingredients for the sauce, then divide that cost by the number of burgers you’ll make with that amount of sauce.
-Lettuce, tomato, and pickles: Similarly, divide the total cost of these ingredients by the number of burgers you can make with them.
Sum all costs: Add up the cost of the meat, the bun, the sauce, and the vegetables to get the COGS per burger.
Set the selling price: The selling price generally includes a profit margin. A common formula is to apply a margin of 30% to 50% to the COGS. For example, if your total cost is $2 per burger, you could sell it for $2.60–$3.
We currently have a course on the platform in the original Spanish, but you have the option to add English subtitles.
Here’s the link if you want to check it out:
https://www.scoolinary.com/es/courses/escandallos-ejemplos-practicos
I hope this information helps.
1-
Level:
Scoolinar
@Sussan ScoolinaryTeam extremely helpful thank you very much.
-
-
